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Print this Recipe    Ham Roll

Ham Roll with Potatoes and Cabbage

1 large slice ham, 1 inch thick
1 Tabs. prepared mustard

Use large center cut slice or two smaller slices of ham. Spread
one side with mustard. Place filling on top; roll, tie, place in
pan, and brown on three sides; turn to fourth side, add 1/4 cup
water and cook for 15 minutes at 15 pounds pressure.

2 cups cooked noodles
2 tsp. prepared mustard
1 egg
1/2 cup crumbs
1 tsp. salt
1/8 tsp. pepper

Boil 1 cup broad noodles in salted water 10 minutes; drain and add
mustard. Beat egg slightly, and stir into noodles. Add the bread
crumbs or crushed cereal flakes, and stir into the noodles together
with the salt and pepper. Mix thoroughly and spread on ham slice.


Use either Irish or sweet potatoes. If you use sweet, cook in
jackets, and serve as 'baked'. Medium-sized to large potatoes will
cook in 15 minutes. When using white potatoes, peel or wash
thoroughly and cook in jackets. These can be slipped off easily
before the potatoes are placed in serving dishes.


Cut the cabbage head in quarters. Sprinkle with seasoning, and
place in pan for last 5 minutes of cooking. If the head is old or
withered, allow 7 minutes. If young and fresh from the garden, 2
minutes cooking is enough. When adding the cabbage, reduce pressure
by running cold water over the pan. Then remove cover, place
cabbage, and reseal.


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