Remove all netting and paper and put ham in large pan. Cover at least 3/4 of the ham with water and bring to a boil. Let the ham simmer for 2-3 hours. Turn ham occasionally to get all sides. Keep it floating to avoid burning the bottom. When completely boiled remove liquid. The liquid may be reserved for bean or soup dishes. Bake boiled ham at 325°, adjusting bake time according to ham poundage. (15 minuter per pound) or internal temperature of 145°. While ham is baking combine the rest of the ingredients in a sauce pan. Mix and warm until bubbly. Start with the 1/3 cup of mustard and then adjust according to your taste preferences. Begin glazing the ham in the last hour of its cooking time. When ham is fully cooked remove it from oven. Ham will continue to cook and reach 150°. Slice and serve. You may warm ham and glaze the next day for serving also. Extra glaze will be good in Boston Baked Beans.

From the kitchen of Sandi Smith

Saute chicken in a little oil in a wok until lightly browned. Add celery, mushrooms, bamboo shoots, water chestnuts and 1 tsp. of the salt. Saute 5 minutes. Mix cornstarch and 1 tsp. salt in saucepan. Stir in chicken broth gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add to vegetables and chicken in wok and stir. Add pea pods, stir. Cover and simmer 5 minutes more. Sprinkle with toasted almonds. Serve with hot fluffy rice and soy sauce.

In 4-quart Dutch oven heat butter and olive oil over medium-high heat. Add pancetta. Cook and stir until just starting to brown, about 8 minutes. Reduce heat to medium. Add onion. Cook and stir until translucent, about 5 minutes. Add carrots and fennel. Cook 2 minutes more.

Add beef and pork to Dutch oven. Season with 1/2 Tsp. salt and 1/2 tsp. pepper. Using a fork, break up meat. Cook until browned. Add wine. Simmer uncovered, until wine has evaporated.

Add milk and nutmeg to Dutch oven. Simmer, uncovered until milk has evaporated, stirring frequently. Add tomatoes, stir to combine. When tomatoes just start to bubble, reduce heat to low, add Parmesan rind. Simmer, uncovered 2 1/2 -3 hours, stirring occasionally. As sauce cooks, liquid will evaporate and the sauce will start to look dry. Add a 1/2 cup water at a time (2-3 cups total), continuing to simmer as liquid evaporates. Makes 12 servings.

Serve it on pasta (Chunky shapes such as rigatoni, penne, or egg noodles are best.)

Serve it in lasagna.

Serve it in a sandwich-spoon eat on hamburger buns and serve like Italian sloppy joes.

Serve it as a party dip-Keep Bolognese warm in a slow cooker and dip crostini.