Ham with Marmalade Glaze
• Ham shank or butt end, about 8 pounds
• 1 cup orange marmalade
Cook as is or remove the bone by cutting through the thick side of the meat to the
bone and then running your knife around the bone to release it.
Place on the 1-inch rack, cut side up, and cook at 400ºF for 30 minutes on high.
Turn the ham over and cook another 30-40 minutes or to an internal temperature of
160ºF (71ºC). Cut off the layer of fat and cut a crisscross pattern across the ham,
j-inch deep. Spread orange marmalade over the surface and cook another
10 minutes.

Half a ham
When hams are on sale, ask your butcher to cut one in half lengthwise. This way
you can cook a reasonable portion for small meals and not have so much leftover.
You can freeze the other half and cook it from frozen in your Flavorwave Oven®.
Place the ham half on the 1-inch rack and cook for about 8 minutes per pound,
turning over once. For the frozen half, estimate 12 minutes per pound.

Flavor wave cooking guide

Ham Burger
(2 servings)
We all know that the hamburger is made of ground beef and named after the city
where it was created; Hamburg, Germany.
Here's a recipe for a real ham burger made with ground ham.
• 2 cups ground, cooked ham per serving • Mayonnaise or mustard
• 1 large egg, beaten • 2 buns
Mix the ham and egg and form into 2 equal size patties. Place on the 3-inch rack
and cook at 385ºF for 5 minutes per side. Place in a bun and slather with
mayonnaise or mustard.

Ham and Dried Fruit Broil
(2 servings)
• 1 can, 14 ounces, pineapple chunks
• 2 cups dried mixed fruit
• 1 slice ham, l inch thick about 1 k pounds
Mix the pineapple and dried fruit in a 10-inch pie dish or similar dish and lay the
ham over. Place on the 3-inch rack and cook at 400ºF for 15-20 minutes or until
the ham is nicely golden and the fruit tender.

Sausage and Kraut Broil
(4 servings)
• 1 pound sauerkraut, rinsed and squeezed dry
• 1 large apple, cored and cut into 8-equal pieces
• 1 14 to 16-ounce Kielbasa sausage
Place the kraut in a 10-inch pie dish or similar dish and set the apple pieces around
the edge. Cut the sausage in half, lengthwise, and into 4 equal pieces. Place the
sausage over the kraut, cut side up. Place the dish on the 3-inch rack and cook at
400ºF for 20 minutes or until the sausage is browned.

Leg of pork
(12 servings)
These are always inexpensive and so delicious when cooked in the Flavorwave
Oven®. Serve as an entrée and use the leftover meat for carnitas, barbecue,
sandwiches, casseroles, or enchiladas.
• 6-7 pound leg of pork
• 5 large cloves garlic, cut into slivers
• j cup dried rosemary leaves
• salt and pepper to taste
Cook as is, or remove the bone by cutting through the meat to the bone and then
around the bone or ask your butcher to do it for you. Cut a crisscross pattern over
the fat side of the meat. Press the garlic and rosemary into the cuts and season with
salt and pepper. Place fat-side down in the glass tray and cook at 400ºF for 1 hour.
Turn the meat and cook another 30-45 minutes or until the fat is dark brown and
crispy or to an internal temperature of 170ºF.

Pork Sausage in Squash Rings
(4 servings)
• 1 medium acorn squash
• 1 pound pork sausage
Microwave the squash for about 10 minutes or until soft. Cut across the length into
1-inch rings and remove the seeds and membrane. Place the squash rings in an
appropriate size shallow pan on the 3-inch rack. Fill the center of each ring with
pork sausage. Cook at 400ºF for 15 minutes or until the pork is 170ºF.

Poor Man's Cassoulet
(4 servings)
This classic French bean casserole uses duck, pork, lamb, and sausage mixed with
the beans and a plethora of other ingredients. You can make a tasty bean casserole
similar to the cassolet using leftover and/or fresh ingredients readily available in
your kitchen.
• 2 cans, 14-ounces, white beans
• 2 cups diced ham
• 2 cooked chicken thighs or 2 cups diced, cooked chicken
• 1 tablespoon herbs d' Provence or Italian herb blend
• 2 raw bratwurst sausages cut into 1-inch pieces
• 2 cups bread crumbs
• olive oil
Into an 8 X 8-inch baking pan or similar 2-quart dish, pour the beans with their
liquid. Add the ham, chicken, herbs, and top with the sausage. Spread half the
breadcrumbs over the top and drizzle with olive oil. Place on the 3-inch rack and
cook at 400ºF for 10 minutes and press the crumbs into the casserole. Spread the
remaining breadcrumbs over the top and drizzle with oil. Cook for another
10 minutes and press the crumbs into the casserole. Cover with foil and cook
another 30 minutes.

Meatloaf Ring
(4 servings)
This recipe makes a nice presentation and cooks faster than when formed
into a loaf.
• j pound ground beef
• j pound turkey
• j pound pork breakfast sausage
• 2 cups bread crumbs
• 2 large eggs, beaten
• 2 tablespoons dried Italian herb mix
• 1 cup chunky style spaghetti sauce salt and pepper to taste
• 1 cup catsup
Mix together the meat, crumbs, eggs, herbs, sauce, and season with salt and
pepper. Place a sheet of foil on the 1-inch rack and form the meat mixture into
a ring about 3-inches high. Cook at 400ºF for 20 minutes and spread the catsup
over the top and cook another 10 minutes or to an internal temperature of
160ºF. Watch that the catsup doesn't burn.