Step 1

Remove the ham from packaging and place ham, flat-side down, in a large slow cooker (7 quarts or larger).

Step 2

Generously rub brown sugar all over the ham.

Step 3

Pour maple syrup and pineapple juice over the ham.

Step 4

Place lid on slow cooker and cook for 2-3 hours on low heat.

Step 5

30 minutes prior to serving, remove lid and spoon the juices over the ham.  Cover and cook for 30 more minutes.

Step 6

Remove ham from slow cooker and serve.

Step 7

Mix all ingredients, except optional toppings, in a large bowl.  Spread mixture evenly into a 9x13 pan.  Bake at 350 degrees for 1 hour.

Step 8

Optional toppings:  Corn flake crumb topping:  BEFORE baking Sprinkle corn flake crumbs over casserole.  Drizzle 2 tablespoons of melted better over the corn flake crumbs.  Bake. Melted cheese topping:  Prepare casserole and bake for 50 minutes.  Remove casserole from oven and evenly disperse 1 1/2 cups of shredded cheese over the casserole.  Return the casserole to the oven and bake for 10 more minutes.

Step 9

Rinse asparagus.  Snap off the bottoms of each stalk and discard the bottoms.

Step 10

Melt butter in a large skillet over medium heat.  Add asparagus to the skillet and sprinkle sugar over the stalks.

Step 11

Sauté asparagus over medium-high for 5-7 minutes or to your preferred doneness.  Serve immediately.

Step 12

Line the bottom of a 9x13 pan with one layer of Chessmen cookies.

Step 13

Place sliced bananas on top of the cookie layer.

Step 14

In a large bowl, combine milk and pudding mix. Stir until smooth. Set aside.

Step 15

In a separate bowl, combine cream cheese and sweetened condensed milk. Stir until smooth. Fold in whipped topping.

Step 16

Add the two mixtures together and stir until well combined. Pour mixture over the banana layer.

Step 17

Top with another layer of Chessmen cookies (the picture side up) and refrigerate until ready to serve.