Honey Vanilla Clove Ham

3/4 cup honey
2 teaspoons vanilla
1/2 teaspoon ground cloves
1 bone-in ham, fully cooked and spiral sliced (about 5 lbs.)

Combine honey, vanilla and cloves in small bowl until well blended.

Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275 F. about 1 hour or until heated through.

Remove foil from ham and increase oven temperature to 425 F. Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown.

Remove from oven and place on serving platter. Pour juices over ham.

Yield: 10 – 12 servings


Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray

Ham with Honey Apricot Glaze

1 spiral-sliced — (10-14 lb.) fully-cooked smoked ham

Glaze:
1 cup honey
1 can frozen orange juice concentrate — (6 oz) thawed
1/3 cup soy sauce
1/3 cup apricot jam
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 325 degrees.

Place ham on rack in shallow roasting pan.

Mix together glaze ingredients in a medium bowl; set aside.

Bake ham for 30 minutes; base with glaze over top and continue to bake and glaze until ham is heated through, about 1 to 1 1/2 hours.

Serves 14.


Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray

Macadamia Ham Aloha

8 oz. ham steak, cut in 1 1/2 x 3/4 inch strips
1 tablespoon vegetable oil
1 cup fresh mushrooms
1/2 cup each red and green peppers, cut in 3/4-inch chunks
1 clove garlic, minced
1 (8 oz.) can pineapple chunks, drained (reserve juice)
1/2 lb. pea pods or 1 (6 oz.) frozen snow peas, thawed
1/2 cup coarsely chopped macadamia nuts
4 servings hot cooked rice

Sauce:
1/2 cup chicken broth
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons cornstarch or arrowroot powder

Heat oil in wok or large skillet. Add mushrooms, pepper, and garlic; stir-fry 5 minutes.

Add pea pods; stir-fry 2 minutes.

Combine reserved pineapple juice with sauce ingredients and add to vegetables. Add ham, pineapple, and nuts. Cook and stir until thickened.

Serve over hot cooked rice.

Yield 3-4 servings.


Joyce Chen Classic Series Carbon Steel Wok Set, 4-Piece

Zucchini Crescent Pie

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.

Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.

Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 6 servings.


Cooking with Basil

Cooking with Basil

Field Peas

Also known as A Small Mess of Peas from David

1 quart water
1 (8- to 10-ounce) smoked ham hock
8 cups fresh field peas
4 to 6 hot peppers in vinegar, drained
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes. Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.

Makes about 10 servings

Note: You can use any variety of peas you wish


Lodge Pre-Seasoned Cast-Iron Dutch Oven with Dual Handles, 5-Quart

Traditional Baked Ham

Ready-salted ham 10 – 15 lb.
Ham Coating:
2 – 4 tablespoons mustard
2 – 4 tablespoons brown sugar
2 – 4 tablespoons dried breadcrumbs
cloves for decorating

Place ham on grid in the roasting pan with the skin side up. Push a roasting thermometer into the thickest part of the ham and make sure it does not touch the bone.

Place the ham in the oven. When the roasting thermometer reaches 170°F (77°C) the meat is cooked. (45 – 55 minutes)

Remove from the oven and let it stand. Remove the skin and most of the underlying fat.

Mix together the ingredients for the coating and coat the ham. Return to a hot oven at 450°F for ten minutes or until golden brown. Decorate the surface of the ham with cloves.

NOTE: cooking meat at a lower temperature will result in less liquid being lost and a juicier ham – add more time if you choose to bake at a lower temp.

Variation: Some chefs state the meat will be juicier if the ham is covered with a pastry crust. To do this prepare a pastry mix using about 2 cups rye flour and just enough water to make a dough. The pastry is then rolled out or patted over the surface of the ham to give a crust about 1/2 inch thick. Do not salt this pastry dough. If the ham happens to be too salty, the pastry crust will absorb the excess salt.

Hint: The dripped meat juices can be used to make gravy. It will be salty however mixing in some apple sauce flavor with ground ginger and mustard makes an excellent ham gravy.


Cooking with Brown Sugar: 51 Recipes

Ham Loaf

Heat oven to 375°.

1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten

Mix the pork and ham and shape into 2 individual loaves.

In a saucepan, combine:
1 cup brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water

Bring to a boil, pour over the meat.

Bake 1 hour basting several times.

Serves 6 – 8


Cooking with Brown Sugar: 51 Recipes


Ham with Parsley-Mustard Sauce

1/2 cup Dijon mustard
1/2 cup fresh parsley leaves, finely chopped
1/4 cup light mayonnaise
Coarse salt (Kosher or Sea Salt) and ground pepper
1 small (about 1 1/2 pounds) boneless smoked or cured ham, not sliced

In a medium bowl, combine mustard, parsley, and mayonnaise; season with salt and pepper. (To store, refrigerate up to 3 days.)

If desired, heat ham, according to package instructions; slice and serve with sauce.

Servings: 8


Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

Hot Sweet Ham Glaze

1 can (8 oz.) crushed pineapple
1 finely chopped jalapeno chili
2 tablespoons fresh chopped cilantro
1 12 to 16-pound bone-in or boneless ham

In a small bowl, mix pineapple with jalapeno chili and cilantro. (Makes 1 cup glaze)

Place ham, fat side up in a roasting pan. Brush with glaze and roast at 325°F. for 15 minutes per pound or until internal temperature registers 140°. Brush occasionally with glaze during roasting.


Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack