MISSISSIPPI SIN HAM DIP
There may be 'sin' in the name, but there's goodness in every scoop. This gooey, cheesy, ham-filled dip gets a spicy kick from diced green chiles and McCormick® Taco Seasoning Mix. Serve with tortilla chips and bask in winning the appetizer game.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
- Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
- Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 2.9 g, Cholesterol 31.9 mg, Fat 11 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 390.7 mg, Sugar 0.6 g
MISSISSIPPI SIN DIP
Whip up this easy recipe for Mississippi sin dip from Delish.com and you'll be the life of any party!
Categories Mississippi Sin Dip cheese dip cream cheese dip party dip unhealthy cheese boat bread bowl party food easy appetizer best dip ham and cheese
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350º.
- In a medium bowl, combine sour cream, mayonnaise, cream cheese, 2 cups cheddar, ham, garlic powder, hot sauce, and Worcestershire until fully mixed, then season with salt and pepper.
- Hollow out the inside of the bread with a serrated knife and slice hollowed bread into cubes. Scoop dip into loaf and sprinkle with remaining 1/2 cup cheddar. Wrap loaf in aluminum foil and bake until dip is warmed through and bread crusty, 28 to 30 minutes. Garnish with green onions and serve with bread pieces and crackers.
MISSISSIPPI BAKED HAM
My partner's family is from Mississippi, and this is their recipe for Easter ham. I don't like ham at all, but I thought this was ok. Any ham-lover would adore this recipe, I think. Posted here mostly for safe-keeping, as I'll be making it every year.
Provided by rpgaymer
Categories Ham
Time 3h30m
Yield 1 baked ham, 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Rinse and dry ham. Score skin of ham with a knife in a criss-crossing 1-inch diamond pattern all around. Stuff one clove in every gap where the crosses intersect.
- In a baking pan, whisk together the cola and reserved pinapple syrup. Place ham cut side down in the pan. Glaze with the cola/syrup mixture. Pat brown sugar all over the ham, then cover with foil.
- Bake, covered, for 15-20 minutes per pound or until internal temperature reaches 135-145°F (cooking these big chunks of meat always takes me longer than the packaging says- a probe thermometer really helps here). Baste every 20 minutes or so. Halfway through the cooking time, remove foil and stick the pineapple slices onto the ham with toothpicks. Put a maraschino cherry in each pineapple slice hole, also with a toothpick. Continue baking, uncovered, and don't forget to baste.
- For a more caramelized glaze on the ham, just before it has finished cooking increase the oven temperature to 450°F Check it frequently and baste constantly to make sure it does not burn.
- Remove from oven and let sit for at least 30 minutes before slicing.
Nutrition Facts : Calories 569.3, Fat 32, SaturatedFat 11.7, Cholesterol 170.4, Sodium 112.9, Carbohydrate 19.2, Fiber 0.3, Sugar 17.9, Protein 48.8
MISSISSIPPI SIN DIP
This decadent Mississippi Sin dip is an easy appetizer made with cheese and ham mixed together and baked inside a loaf of French bread until it is ooey gooey.
Provided by Kat Jeter & Melinda Caldwell
Categories Appetizer
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut a hole out of the top of the bread and remove the soft inside. You can save the top of the bread to serve with the dip later.
- Mix the sour cream, cream cheese, cheddar cheese, ham, hot sauce, and Worcestershire sauce together in a bowl.
- Add mixture to french bread.
- Wrap stuffed bread in aluminum foil and bake for 45 minutes or until warmed through.
- Serve with bread and crackers.
Nutrition Facts : Calories 221 kcal, Carbohydrate 3 g, Protein 8 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 399 mg, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
SUPER EASY BAKED HAM
So one day, I was just too weary to try to do anything special with the ham I picked out for dinner. So I stabbed it with a meat thermometer, and let it bake until done. It was so surprisingly delicious that it's the only way I bake hams now. :) This recipe is written for beginners or for people who have never even thought of baking a ham but found a great sale and now need to know what to do with their hunk of ham. :) Servings are a guess based on the 11 pound ham I served last night.
Provided by CraftScout
Categories Ham
Time 3h5m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
- Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
- Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
- Place ham in pan with large cut side down.
- Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
- When your oven has reached 350F, put the ham in (be careful, it's heavy).
- Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
- NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
- ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
- And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.
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- Rinse and dry ham. Score skin of ham with a knife in a criss-crossing 1-inch diamond pattern all around. Stuff one whole clove in every gap where the crosses intersect.
- In a baking pan, whisk together the cola and reserved pineapple syrup. Place ham cut side down in the pan. Glaze with the cola/syrup mixture. Pat brown sugar all over the ham, then cover with foil.
- Bake, covered, for 15-20 minutes per pound or until internal temperature reaches 135-145°F (cooking these big chunks of meat always takes me longer than the packaging says- a probe thermometer really helps here). Baste every 20 minutes or so. Halfway through the cooking time, remove foil and stick the pineapple slices onto the ham with toothpicks. Put a maraschino cherry in each pineapple slice hole, also with a toothpick. Continue baking, uncovered, and don't forget to baste.
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