Category: Breakfast

November 5, 2016 Deborah Chapman

I love to make this ham around Thanksgiving this recipe is simple and so easy to make.  My mom always made this ham on all the holidays.  I made a few changes of my own by adding cloves which my mom don’t like at all.  If you don’t like cloves it can be omitted the key to cloves is not to overuse them because they are very strong and potent and you need only to use a few cloves with the stem. With that being said lets get to making this simple ham that my husband, daughter, and friends love…

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Honey Glazed Ham

Course Main Dish
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 15 people

Ingredients

  • 1 12-14 pound Ham Shank low sodium by Cooks
  • 1 can sliced Pinapples In its natural juice
  • 1/3 cup brown sugar
  • 1/3 cup organic raw honey
  • 6-8 cherries (Machinos ) without the stems
  • 22 toothpicks, soak them in water for about 5-10 minutes
  • 10-14 cloves with the stem attached
  • 2-3 tsp machinos juice
  • 1 can of the juice from the pineapples
  • 2-3 sheets aluminum foil

Instructions

  1. This is how the ham should look once you place the pineapples, cherries, toothpicks inserted to hold the fruits in place using three toothpicks, two to hold the pineapples and one for the cherry in the center.

Recipe Notes

Remove the plastic seal that covers the shank bone on the front of the ham and discard. Rinse ham and pat dry with a paper towel. Preheat oven to 350 degrees. Place five or six pineapples and place them on top of the ham it should be three on the top and three or two on the the back end of the ham. Be sure to place the toothpicks far as they can go but enough to be able to remove once the ham is done and cooled. Place the cloves around the ham and under the ham, place a few on front and back and sides as well on the ham, spreading them around the ham (see the above illustration). Sprinkle about 3 tbsp of the the sugar on the ham, drizzle about 3 tbsp of the honey. Place the rest of the pineapples in the pan with the ham if you don"t eat them I unusually eat one or two. Cover the ham with foil and roast for about 45 minutes then drizzle about 3 tbsp of the honey and  sprinkle about 3 tbsp of brown sugar over the ham and base with the juices at this time add the rest of the pineapple juice from the pineapples cover and place in the oven. After 1hr 30 min of cook time uncover the ham drizzle the rest of the honey and sprinkle the rest of the sugar over the ham bast again with the juices put back into the oven uncovered basting every 10 minutes for 30 minutes. Your ham should be nice a nice golden brown.

September 29, 2016 Deborah Chapman
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Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile..
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings

Ingredients

  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three

Instructions

  1. This is how it should look once it coats the spoon

Recipe Notes

In a small pan that will not react to the vinegar and heat (non reactive) on medium heat add the balsamic vinegar and the honey, once it began to boil simmer on a very low heat, low and slow uncovered,  stirring on occasion you must watch that it does not burn.  It should reduce to about a half a cup. Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, use it in a vinaigrette salad dressing, add it to any dish it is endless.   Once cooled store in a mason jar and refrigerate.   If your balsamic reduction becomes to thick once you refrigerate you can add a little warm water and it will loosen it up and will not change the taste, about 1/2 tsp of hot water should loosen it up. *To make sure your reduction is the consistency of molasses use a small plate add a dime size amount and place it onto the plate and you will be able to check the level of thickness of your balsamic reduction.  

September 1, 2015 Deborah Chapman
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Quinoa with Cranberries

Taste so delicious and it is a versatile dish.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 1 cup quiona
  • 1 cup water
  • 1/4 tsp kosher salt
  • 1 tsp coconut oil or olive oil
  • 1-2 tsp cranberries (dry) or whatever dry fruits you prefer
  • 1 banana (sm) or 1/2 large banana
  • 1-2 tsp slivered almonds toasted or whatever nuts you prefer
  • 1-2 tsp coconut chips unsweetened
  • 1/8 tsp cinnamon
  • 1-2 tsp honey or maple syrup or whatever sweeetner you like

Recipe Notes

Rinse quinoa for about 3 minutes under cold water stirring constantly with a spatula, this step is very important or the quinoa will be very bitter. Once rinsed let quinoa drain for a minute or two in a colander. In a small pot on medium heat add the coconut oil and then add the drained quiona and toast in the pot for about 2 minutes, then slowly add the water, salt and let boil for (1) one minute, cover the pot and simmer for 15 minutes. Once quinoa is cooked let it stand for 5 minutes covered then fluff with a fork, add the remainder of the ingredients and enjoy. You can add any liquid to your dish it can be hot or cold soy milk, almond milk, coconut milk or cows milk I prefer mine dry and just warmed.