![\"img_2294\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2016\/12\/IMG_2294-e1483199909437-225x300.jpg?resize=225%2C300\")
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\u00a0<\/p>\n
1 Large Ham Bone in<\/p>\n
Glaze<\/p>\n
1 \u00a0Jar Mango chutney<\/p>\n
3 tablespoons Grainy Mustard<\/p>\n
3 Tablespoons Ketchup<\/p>\n
2 Tablespoons Soy Sauce<\/p>\n
4 Cloves Garlic<\/p>\n
Cover Ham with Warm Water in a Large Pot and let simmer for about an hour and 1\/2. Let cool in Liquid and refrigerate for the next day. When Ready to serve preheat oven to 400. Mix ingredients for glaze in a food processor . Place Ham in a roasting pan trim off skin- leaving fat on. Brush Glaze on Ham and place in the over for about 45 Mins. Re-glaze periodically. I serve with Potato Gratin, a green veggie and Biscuits.<\/p>\n
Breakfast<\/strong><\/p>\n Slice remaining ham into think slices, heat in a pan with olive oil and serve with fried eggs .<\/p>\n Lunch<\/strong><\/p>\n Split Pea Soup<\/strong><\/p>\n \u00a0<\/p>\n Ham Bone<\/p>\n 2 Packages Green Split Peas<\/p>\n 3 cloves Garlic<\/p>\n 2 teaspoons salt<\/p>\n 2 bay leaves<\/p>\n 2 cups sliced carrots<\/p>\n Place Ham bone in a large pot fill the pot so that there is enough water to cover the bone with about an inch to spare on top. Add Garlic Cloves, salt and bay leaves. Bring to a boil, turn \u00a0down and simmer stirring occasionally. Cook for about an hour or until the Peas are fully mushy. Remove Ham bone from the soup- cut up any meat add back to the pot with the carrots- taste the soup for seasoning and adjust accord to your taste. Cook until \u00a0the carrots are just al dente. This is a lovely lunch with a crusty bread and a piece of Brie.<\/p>\n","protected":false},"excerpt":{"rendered":"![\"img_2345\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2016\/12\/IMG_2345-e1483200377316-225x300.jpg?resize=225%2C300\")
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