MY MOM was known as the best cook in the country. This delicious glaze was in her collection of handwritten recipes. I laminated the ones I use most often, and this favorite was included.
It's easy to prepare, and everyone seems to like ham made this way.
-Dorothy Smith, El Dorado, Arkansas
I can still see the table meticulously set for a country meal at our 150-year-old family farm, and I vividly recall the aroma of ham baking! Whenever I make a ham, I think of my mom—who was, in my opinion, the best cook ever!
—Rosemary Pryor, Pasadena, Maryland
I love to cook for company and do brunch frequently. Different from most egg bakes, this casserole combines scrambled eggs and a cheese sauce that bake up into a rich and creamy dish. —Candace Hesch, Mosinee, Wisconsin
Apricot Ham Rolls, from Carolyn Hannay of Antioch, Tennessee, are both speedy and special. "This is the kind of hearty dish we 10 kids would devour after doing chores on our parents' farm," Carolyn recalls. "Mom always had lots of hungry mouths to appreciate her good food. When I'm short on cooking time, I rely on this tasty recipe."
This sandwich is sized right for a crowd or a family meal during the holidays, according to Dona Bass of Aberdeen Proving Grounds, Maryland. "What's more, it's perfect for preparing ahead," she describes. "I just stuff the bread and store it in the refrigerator, then pop it in the oven right before our guests arrive."—Dona Bass, Aberdeen Proving Grounds, Maryland