1/2 bag frozen hashbrowns
1 can cream of mushroom soup
8 oz sour cream
1 tsp garlic
1 cup chopped ham
1 squirt of mustard
1 cup mozzarella shredded cheese

Mix all ingredients in Celebrating Home Bean Pot and microwave for 15-20 minutes.

1 Can of refrigerated biscuits
10 large eggs
2 cups of browned sausage or bacon or sliced ham
1 cup of chopped onion
1 cup chopped green peppers
1 Cup of shredded cheddar cheese
1 Cup mozzarella cheese
Salt and pepper to taste

Directions:
Spray the bottom of your bean pot lightly with cooking spray.
Next, line the bottom of the bean pot with the biscuits (the more you can squeeze in, the better!)
In a separate bowl, whisk eggs together (add a dash of milk, if you like).
Add your meat and veggies to the egg mixture, and throw in a dash of salt and pepper. Mix in the mozzarella cheese.
Pour the mixture from the bowl over the biscuits in the Bean Pot.
If the biscuits and add-ins aren’t covered to your liking, add eggs as needed. Cover with cheddar cheese- add more, if you like.

Bake uncovered in a 350 pre-heated oven for 20 minutes, or until the egg mixture is firm, and cheese is melted. Let settle for 3-5 minutes, serve and enjoy!

6-8-lb. picnic ham trimmed
64-oz. bottle apple juice
1 c. brown sugar, packed
3-4 T. apple jelly
2 T. maple syrup

Trim skin and excess fat from ham. Place onto a cutting board. With a sharp knife, score ham in a diamond pattern, making cuts about one to 1-1/2 inches apart. Place ham into the Bean Pot flat-side down. Pour in enough apple juice to cover. Cover and cook at 200′ for 6 hours. Transfer to a lightly greased baking sheet; set aside. Mix brown sugar, apple jelly and maple syrup together in a bowl; spread onto ham. Back at 375′ for 30-40 minutes, or until topping is bubbling and glazed. Serves 8 to 10.