NOTE: USE ONLY GRADE A HONEY, BUTTER, AND ORGANIC RIPE ORANGES.
Combine all ham glaze ingredients in a saucepan over medium heat.
Stir constantly, until mixture is thickened and bubbly.
Spoon ham glaze over ham.
Baste during the last 30 minutes of cooking.
In large jar or blender, combine all ingredients except chicken to blend.
Pour this mixture over chicken in a shallow dish. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain chicken, reserve marinade.
Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Makes 6 servings.
In a large screw-top jar, combine all ingredients, except chicken and glaze.
Cover and shake vigorously to blend.
In shallow dish, pour tomato sauce mixture over chicken.
Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain, reserving marinade.
Grill chicken over medium flame for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
efrigerate overnight.
Make the Honey-Chili Glaze: In a food processor
Pour in the corn syrup, honey, and molasses, and mix to
(165 degrees C). Place ham in a roasting pan and
For the honey-mustard glaze:.
In a small saucepan,
Combine all ingredients and during the last 30 minutes, baste ham every 10 minutes with this scrumptious concoction!
So yummy and so very simple too!
Combine all ingredients in a skillet and bring to a simmer; turn off heat.
(Enough for 1 1/2 pound ham.)
Heat oven to 325 degrees F. Place ham slices in shallow baking pan. Roast until internal temperature reaches 140 degrees F.
Mix pineapple and oranges with ham glaze in medium microwave-safe bowl. Microwave on HIGH 2 minutes. Spoon half of glaze over top of ham; roast an additional 10 minutes. Place ham slices on serving platter. Serve with remaining warmed glaze.
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
ogether eggs, milk, vanilla, and honey.
Using two knives, cut
In a saucepan, melt butter.
Add the brown sugar, 7-up, cornstarch, and ham glaze to the melted butter.
Cook until thickened.
Place sliced ham in a roasting pan.
Pour glaze mixture over ham.
Cover ham with foil and bake for 1 1/2 hours at 300 degrees OR.
Crockpot:
Pour a little sauce in the bottom of the slow cooker.
Add the ham and pour the rest of the sauce over the ham.
Cook on high for 2-4 hours or low 4-6 hours.
arger supermarkets and gourmet stores), honey and brown sugar.
Mix
drizzle Honey Rosemary Glaze over chicken, if desired.
For Honey Rosemary Glaze: In
With electric mixer, beat ham and cream cheese together until smooth.
Stir in pineapple, green onion and honey.
Spread 1/4 cup ham mixture on each tortilla to within 1/2-inch of edges.
Roll up each tortilla starting from one edge.
Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.
With electric mixer, beat ham and cream cheese together until smooth.
Stir in pineapple, green onion and honey.
Spread 1/4 cup ham mixture on each flour tortilla starting from one edge.
Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
Combine the maple syrup, pineapple, ham glaze, brown sugar, and cinnamon in the crock pot. Mix well.
Add the ham and stir to mix well.
Cook on low 4 - 5 hours or high for 2 - 3 hours.