Glazed Ham Picnic served with Candied Carrots,
Corn Pudding & Zucchini Hash.

Glazed Ham Picnic
4 pound ham picnic
16 ounce can crushed pineapple
1 to 2 cups of brown sugar

Wash and pat dry ham. Season with salt & pepper.
Combine pineapple & brown sugar. Pour oven ham.
Bake in a 425 oven for 1-1/2 hours or until a meat
Thermometer reads 140 internal temperature.

Candied Carrots
1 pound bag trimmed baby carrots
2 tablespoons butter
1/3 cup brown sugar
1 tablespoon fresh chopped parsley
salt & pepper to taste

Boil carrots in an inch of water covered for 10 min.
Drain. In same pan melt butter and dissolve sugar.
Add softened carrots and stir to coat.
Reduce heat and simmer, covered to 10 min.
Remove from heat. Stir in parsley.

Corn Pudding
1 small box corn muffin mix
1 small can corn kernels with juice
1 small can creamed corn
1 8-ounce sour cream
2 egg, slightly beaten
1/4 c. butter, melted

Combine all ingredients. Mix well, but not for long.
Pour into casserole and bake with ham until
Golden brown and toothpick poked into the center
Comes out clean. Cooking time will vary with size of pan.

Zucchini Hash
1 slice scrapple
2 large, or 3 medium zucchini, washed

Brown scrapple in non-stick pan. Meanwhile, cube the
Zucchini by first slicing them lengthwise, then slice them
Into strips, and then into cubes. Add a tiny bit of oil to pan
And add zucchini. Break up scrapple and continue to cook
Over medium heat for 5-8 minutes.