Ham-Corned Beef-Sausage-Kielbasa

Grote and Weigel Easter Kielbasa. A Connecticut specialty, check your local retailers for availability. Specially seasoned to help bring out the flavors of pork and beef. Best way to cook is in a large skillet on top of the stove with about a cup of water to help it steam. Cook covered for approximately 20 minutes.

How To Cook Corned Beef
In a large pot bring 3 qts of water to a boil. Remove Corned beef from package and add to pot, including any leftover liquids from the package. Reduce heat until pot is at a simmer not a boil. Add spice packet that is included or a pickling spice(cloves,bay leaves,garlic,onion,peppercorns,mustard seeds). Continue to simmer for 3 hours. Add any vegetables you would like at this point(potatoes,carrots,cabbage), and simmer for an additional 30-60 minutes. Remove corned beef from pot and let rest for 15 minutes before carving. Carving directions: Slice corned beef in thin diagonal slices across the grain at a slanting angle beginning at any point.


I recommend buying a corned beef that has a reduced sodium content. If you cant find one there is a way to make your corned beef less salty. Add an extra hour to the cooking time and change the water 1-2 times during the cooking process.
Carando Spiral Sliced Honey Cured Ham

How to cook a ham:
Most hams are already 100% precooked. This means you only need to heat a ham in your oven.  Overcooking can cause the meat to become dry especially when cooking a spiral sliced ham or presliced ham. If cooking a presliced ham I reccomend that you cover it with foil until you are ready to apply glaze. Preheat your oven to 350 degrees F. Place ham in a shallow baking dish face side down, skin side up. Bake for about 6-8 minutes per lb. If you are using a glaze, remove ham from oven 10-15 minutes prior to the end of the total cooking time. Increase oven temp to 425 degrees F. Brush glaze over entire ham and return to oven for remaining 10-15 minutes.