if you wish.
Combine brown sugar and honey in a small saucepan
For glaze, combine brown sugar, honey and allspice in a small bowl.
Place ham on rack in shallow roasting pan.
Insert meat thermometer into thickest part of ham, not touching bone or fat. Add 1/2 cup water to pan.
Cover.
Cook in a preheated 325\u00b0 oven 19 to 23 minutes per pound or until thermometer registers 135\u00b0. Remove cover.
Spread glaze over ham; cook an additional 15 to 20 minutes.
Allow ham to stand, covered, about 10 minutes or until thermometer registers 140\u00b0.
Preheat the oven to 350 degrees F (175 degrees C).
Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
Bake the ham uncovered for 1 hour in the preheated oven.
Preheat oven to 325.
Rinse ham and place in large baking pan.
Pour honey over ham. Using your hands, pack the brown sugar evenly over the ham, pressing firmly so that the sugar will stick.
Cover and place in oven. Bake for 1 1/2 to 2 hours depending on size of ham. (Since it is fully cooked, all you are doing is warming it up.) Baste with juices.
stimated cooking time, add the sugar and honey to a saucepan, cooking
uter layer. Rub the herb glaze onto the ham. Note that
For the glaze: Mix all ingredients in small
tablespoons.
Stir together brown sugar, soy sauce, and lemon juice
large enough skillet to brown both at the same time
Mix the brown sugar, honey, and cayanne in a small bowl together.
Slowly melt the butter in a skillet and add the salt and pepper.
Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
Turn the heat off and serve immediately.
In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
Cook 5-8 minutes until bubbly and brown.
Add 3 tablespoons dark rum and whisk for about 1 minute.
Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
Pour over cake.
Heat the butter in a heavy saucepan over medium heat.
Stir in the molasses, brown sugar and vanilla.
Serve warm.
Season pork Lion with Montreal Steak Seasoning and sugar let sit for a few hours.
Preheat Oven to 325.
Mix together all glaze ingredients.
Roast 30 to 40 minutes per pound about an hour and 1/2 for 2 to 2 1/2 lbs roast.
Place seasoned pork loin in a roasting pan on a rack insert meat thermometer into the center of the roast. Cook the roast till the thermometer reads 160 degrees. During the the last 45 minuets brush the brown sugar gaze on the pork several times.
arge bowl, beat butter and sugar on medium speed with an
old water.
Dissolve the sugar, stirring constantly with a wooden
For the Glaze: Mix all ingredients in small
hile ham bakes, combine the brown sugar, rum, salt and cayenne pepper
small bowl, combine the brown sugar and cinnamon. Set aside until
f ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika
Blend brown sugar, honey, molasses, orange juice, and mustard