Honey Baked Ham Jambalaya

Honey Baked Ham Jambalaya

Honey Baked Ham Recipe Ingredients and Instructions:
Heat oil in large Dutch oven over medium heat:
3 tablespoons olive oil

Add and sauté until tender (about 10 minutes):
2 large onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 large garlic cloves, minced

Mix in and bring to a boil:
1 28-ounce can ready-cut tomatoes with juices
2 cups diced HoneyBaked Ham
1/2 cup dry white wine or chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 Tablespoon chili powder
1/4 teaspoon cayenne pepper

Stir in well:
3/4 cup long-grain white rice

Reduce heat to medium-low and simmer until rice is tender and most of the liquid is absorbed (about 20-25 minutes). Season with salt and pepper.

Serves 6.
Goes great with our Cranberry Corn Bread.

Honey Baked Ham, Potato & Celery Root Gratin

Honey Baked Ham, Potato & Celery Root Gratin

Honey Baked Ham Recipe Ingredients and Instructions :
Preheat oven to 450º F.

In a saucepan melt and saute until soft and slightly carmelized:
2 tablespoons unsalted butter
2 medium onions, thinly sliced

Set aside for later.

In a heavy saucepan melt and blend together until slightly browned and forming a roux (approx. 3 minutes)
6 tablespoons unsalted butter
6 tablespoons flour

Add in a slow continuous stream , stirring constantly and bringing the sauce to boil for about 1 minute:
3 1/2 cups milk, scalded
salt and pepper to taste
Reduce to low

Meanwhile using a mandoline or very fine steel slicing blade (1/8 inch thick) Slice and set aside:
1 1/2 pounds boiling potatoes, peeled

Slice and set aside:
1 medium celery root, peeled

In a large buttered baking dish, at least 2 1/2-inches deep, spread 1/3rd of the white sauce over the bottom of the dish and then arrange 1/2 the potato slices in a single layer, slightly overlapping. Spread 1/2 the onions over the potatoes and top with 1/2 the celery root.

Spread more sauce over the celery root and sprinkle all with:
1 cup coarsely grated white New York Cheddar, or Romano cheese

Arrange in a single overlapping layer:
1 pound HoneyBaked Ham, cut into 1/4-inch slices

Repeat above layering of ingredient (Potatoes, Onions Celery Root White sauce) and top all with:
1/2 cup dry bread crumbs
1 more cup coarsly shredded cheese

Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown.
honey-baked-ham-recipes: botsford-inns-honey-baked-ham

Honey Baked Ham Recipe

Honey Baked Ham Recipe

A nice honey baked ham recipe to try ! Great !
HONEY BAKED HAM RECIPE INGREDIENTS

* 1/2 Spiral-cut smoked ham (about 6 lbs.)
* 1 cup Orange juice
* 1/2 cup firmly packed brown sugar
* 1/2 cup honey

HONEY BAKED HAM RECIPE INSTRUCTIONS
Preheat oven to 375* F. Place ham, cut end down, in A baking pan. Bake ham for 15 min., basting Twice with juice. Mix together brown sugar and honey in a small bowl. Brush mixture over ham. Bake for about another hour, or until internal temperature measures 140* on an instant read meat thermometer. The honey baked ham recipe is ready to serve...enjoy !
honey-baked-ham-recipe-1

Honey Ham Glaze Recipe

Honey Ham Glaze Recipe
Honey Baked Ham Recipe Ingredients
- 1 cup honey
- 1/3 cup butter
- 3 tablespoons dark corn syrup
- 3/4 teaspoon dry mustard (high quality)
- 2 tablespoons orange juice
- 1/4 cup whole cloves
Honey Baked Ham Recipe INSTRUCTIONS

* Combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
* Bake ham according to package directions.
* Remove ham from oven prior to the last 30 minutes of baking. Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing. Insert whole cloves at the crossings. Cover ham with glaze.
* Glaze ham every 10 minutes during last 30 minutes of baking.
* Serve remaining glaze with ham.

Tip: Baste ham with pan drippings while glazing.

Botsford Inns Honey Baked Ham with Cumberland Sauce

Botsford Inns Honey Baked Ham with Cumberland Sauce
Honey Baked Ham Recipe Ingredients

* 1 Whole or half ham
* 2 c Pineapple juice
* 1 c Honey
* 1 c Brown sugar
* 1 qt Hot water
* 1 c Currants
* Thinly peeled rind of 1
* Thinly peeled rind of 1
* 1/3 c Cornstarch dissolved in
* 1/2 c Firmly packed brown sugar
* Juice of 1 orange
* Juice of 1 lemon
* 1/3 c Red currant jelly
* 1/4 c Port wine
* Black cherries, if desired

Honey Baked Ham Recipe INSTRUCTIONS

Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325 two hours. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside. Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce.

Salsa for Honey Baked Ham

Salsa for Honey Baked Ham
Honey Baked Ham Recipe Ingredients

* 1 Whole habanero peppers
* 1 Whole mango
* 1 lg Peach
* 1 Whole lime, the juice of
* 1 ds Curry powder
* 1 ds Cumin

Honey Baked Ham Recipe Instructions:

Drop the habanero in a running food processor and then add the other ingredients and pulse until semi smooth.

Honey Baked Ham Recipe 2

Honey Baked Ham Recipe 2

Honey Baked Ham Recipe Ingredients

* 1 Smoked ready-to-eat ham,
* 2 To 3 bottles gingerale
* 3 c Dry white wine
* GLAZE:
* 5 tb Dijon mustard
* 1/3 c Honey
* 1/3 c Real maple syrup
* SAUCE:
* 1 1/4 c Chicken stock
* 3 tb Real maple syrup
* 2 tb Dijon mustard
* 2 ts Cornstarch

Honey Baked Ham Recipe INSTRUCTIONS

Remove the rind and score with diagonal cross-cuts. Put ham in a close fitting kettle and cover with gingerale. Bring to boil, then simmer for 20 to 30 minutes. This step removes the too salty taste and adds a delicate flavor. Drain the gingerale, add ham to a roasting pan and pour the wine over it. Cover with foil and bake at 350~ for 1 hour. Combine the glaze ingredients. After the ham has baked 1 hour, brush the ham with the glaze, using all of the mixture. Return ham to oven (uncovered) and bake an additional 1-1/2 hours, or until internal temp reaches 140~. Baste occasionally after the glaze has "set", about 45 minutes. If the glaze gets too dark before the temp gets to 140 degrees, tent the ham with foil. When ham is done, transfer it to a serving plate and loosely cover with foil to keep warm. Skim the fat from the juices, reserving all the juice and caramelized bits from the glaze. Heat this to a boil along with 1 cup of the chicken stock (reserving 1/4 cup), syrup and mustard. Dissolve the cornstarch in 1/4 cup of reserved chicken stock and whisk it into the sauce to thicken. The sauce should be a rich dark color. Strain and pour into a gravy boat. Serve the sauce over the ham.