The ham recipe is this: (Exactly what I got from Joye, by the way)
1 bone in ham (size is not important)
1 15.5oz can of pineapple chunks
1 2 liter rootbeer ( Mug or AW)
1 1/2 c brown sugar
Joye said:
I put the ham in a large cooking pot. Then you dump
the rest of the ingredients into the pot and bring to
a rolling boil and turn it down to a little more then
a simmer. Boil for 5-6 hours and take the ham out of
the juice and serve. The juice is good on the ham if
you like. This ham doesn’t taste sweet and is so
good. I hope you enjoy it.
And we really, really did! It is so moist and it has a wonderful flavor.
The vegetables are from a very dear friend here in Delaware:
“Grandma Schultz’s Vegetables”
1 head cauliflower, cut into small pieces, put into saucepan with about an inch of water. Bring to boil and boil three minutes. Drain.
Scatter in the bottom of a buttered, glass 9×13 (or larger) pan.
1 head broccoli, cut into small pieces — follow above procedure. Add to cauliflower, arranging evenly.
1 pound baby carrots — Same as above, but boil five minutes.
Add to pan, arranging evenly.
Melt 1 pound of Velveeta cheese with 1 can cream of mushroom soup. (I add a fourth to half a cup of evaporated milk so it isn’t quite so thick. ) Stir until smooth. Pour evenly over the vegetables. Add a topping.. (You can top with Pepperidge farm crushed bread crumbs or with Durkee French Fried Onions. I have had it both ways, and my family actually prefers the french fried onions). Bake for 30 minutes at 350, uncovered.
This is a very pretty dish, and my family really loves it. Someone asked if they could use the frozen California vegetable mix, and I am sure that it would be fine. I like it better made fresh, but there would be no reason, I am sure, why the other wouldn’t work just as well.
And I hope you all enjoy it!
Delaware Grammy 
Mary Ann we love Grandma Schultz’s veg. dish. Now I’m anxious to try the ham too. Good to be back in Delaware.
When I try the CA veggies I have trouble getting the carrots soft w/out overcooking everything else. I liked how you specified cooking those longer! Thanks for sharing recipes. Cooking gets monotonous and it’s fun to hear about something new.
Thanks for the reciepe I might have to try this one. I don’t care much for sweet ham.
Ahhh thank you. Tuning the taste buds!
Mom, Thanks for posting the recipe. I had an idea for people to post a favorite recipe on their sites too. I put one on my site. let’s see who else will :)~Christina
I have a feeling the veggie dish made a colorful addition to the ham!! My family thinks I’m a lttle nuts, but when it comes to food, the color is important as well as good flavor. Thanks for the recipe. Joye
Hmm….slurp…..your making me drool, and long for non-Rosedale food. 🙂 Yourn advice is so good Auntie Mary! I decided to go to sleep after I read your comment, and when I went back to work on it, it flowed so much better! I got it done, gave my presentation, and I think it all went just fine! Thanks! 🙂 Love you always. HollyDawn.
your
Thanks for the recipes!
OMG I LOVE THAT RECIPE!!!!!!!!!!!!!
I made it for thanksgiving
goooood tips thank you