Honey Glazed Ham

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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 do not like cloves omit them.

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Honey Glazed Ham

Best ham ever hands down. This will be your holiday signature ham

Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 25 people
Author Deborah Chapman

Ingredients

  • 1 12-14 pound Ham Shank low sodium by Cooks
  • 1 can sliced Pineapples In its natural juice
  • 1/3 cup brown sugar
  • 1/3 cup organic raw honey
  • 6-8 cherries (maraschino) without the stems
  • 22 toothpicks, soak them in water for about 5-10 minutes
  • 10-14 cloves with the stem attached
  • 2-3 tsp maraschino juice optional
  • 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, and the toothpicks are 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

  1.  Pre-heat oven to 350 degrees. 
  2.  Remove the plastic seal that covers the shank bone on the front of   the ham and discard.  Rinse the ham and pat dry with a paper towel. 
  3.  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 back-end of the ham.  Be sure to place the toothpicks as far as it 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 the front, back and sides of  ham, spreading them around the ham (see the above illustration).         
  4.  Sprinkle about 3 tbsp of 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.
  5. 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 the ham with the juices at this time add the rest of the pineapple juice from the pineapples cover and place the ham back into the oven. 
  6. After about 1 hour and 30 minutes of cook time uncover the ham  drizzle the rest of the honey and sprinkle the rest of the sugar over the ham  and bast again with the juices,  place the ham back into the oven uncovered basting every 10 minutes for 30 minutes.  Your  ham should be nice and golden brown.

*Once the ham have cooked cover the ham until the ham is cooled and the juices have distributed throughout the ham,  cutting the ham before the cooling process will cause your juices to escape and causing you to have a dry ham and we do not what that to happen so wait about 30 to 40 minutes. 

 

 

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Balsamic Vinegar Reduction

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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.

Course condiment
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Author Deborah Chapman

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

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, drizzle over a salad, add it to any dish it is endless. 

Once cooled store in a mason jar and refrigerate.  If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.

*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.

 

 

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Roasted whole Brussels Sprouts with Bacon

 

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Roasted whole Brussel Sprouts with Bacon

This is such a savory dish the balsamic vinegar added on the end takes this dish to another level.
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Deborah Chapman

Ingredients

  • 1 2 lb. bag brussel sprouts or 2 16 ounce buckets
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil
  • 2 tsp kosher salt
  • 1/2 tsp black fresh pepper
  • 2 tbsp shallots, chopped
  • 4-5 slices oven cooked bacon chopped
  • 2-3 tbsp white balsamic vinegar

Instructions

  1. Pre-heat oven to 400 degrees. 

    Wash brussel sprouts and drain off excess water, pat dry with paper towel, add brussel sprouts whole to the pan and drizzle with olive oil and add the shallots, salt, pepper and mix evenly.  

    Using 2 sheet pans or cookie sheets spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20-25 minutes or until fork tender and a little crisp but not burnt. Add the cooked chopped bacon and the balsamic vinegar and mix well, serve and enjoy. 


Recipe Notes

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 10 minutes so they cook evenly and do not burn. 

*Try and use as many organic ingredients as possible

 

Shrimp Lo Mien My Way

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Shrimp Lo Mien My Way

This is such an easy and simple recipe and once you make this dish you will never want to buy take out again. You can make this dish so many ways by adding different vegetables or ingredients such as frozen green peas, shredded carrots, scramble eggs or mushrooms this is a versatile dish.
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Deborah Chapman

Ingredients

  • 1 1/2 lb large or extra large shirmps deveined I used extra large chopped into 3 to 4 pieces
  • 1/2 tsp fresh black peper
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated garlic
  • 1 bag lo mein in the frozen deparment at your asian fruit stand or market
  • 4 tbsp olive oil divided extra virgin
  • 1 red onion, med chopped roughly
  • 3-4 scallions stalks chopped
  • 3 garlic cloves chopped
  • 1 cup bok choy chopped
  • 1/4 tsp red pepper flakes
  • 2 cups fresh broccoli florets blanched for 3 minutes in the iced bath
  • 3 tbsp soy sauce low sodium
  • 3 tbsp sitr fry sauce I used kikomen
  • 1-2 tsp fish sauce I used two
  • 3 tbs fresh parsley garnish

Instructions

  1. In a medium size pot bring water to a boil and salt the water.  In the mean time devein shrimp rinse let drain then season them with the next 3 ingredients and set aside in a bowl.

    In a large wok or skillet on medium heat add 2 tbsp of the olive oil and add the the chopped onions, scallions, bok choy and stir for about 3 minutes then add the garlic and red pepper flakes, careful not to burn the garlic stirring constantly not to let the ingredients stick to the wok, once the onions are translucent remove the ingredients and set aside in a bowl.

    Add the broccoli florets to the water and boil for about 3 minutes then remove and place in a bowl of ice water to stop the cooking process.  Once cooled, drain and set aside. In the mean time add the frozen Lo mien to the boiling water and let cook for about 6 to 8 minutes until aldente' do not over cook. 

    Once noodles are cooked using kitchen shears cut the lo mien into halves careful not to burn your fingers, they are long so randomly cut into halves then drain immediately and set aside.

    Add to the wok the remaining 2 tbsp of the olive oil, add the deveined shrimps and cook 2-3 minutes they will continue to cook as you add the sautéed onions, garlic and bok choy, (stirring constantly) add the broccoli, the soy sauce, stir fry sauce, fish sauce and the lo mien noodles using a tong to incorporate all the ingredients.  Garnish with the fresh parsley and serve immediately or keep warm until ready to serve. the noodles.


Recipe Notes

 

*This dish requires constant stirring it is a quickly made dish so pay attention to the dish while in the wok, if you feel you may need to add more olive oil just so it does not stick add about 1-2 teaspoons more, you don't want the food to stick to the wok or skillet.

 

 

Basil Tomato Soup

This is such a delicious and simple soup with just a few ingredients.  This soup was made in no time at all and it is great for a light meal on a cold day

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Basil Tomato Soup

Comforting and light
Course Main Course, Side Dish, Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh chopped
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese freshly grated for garnish

Instructions


Recipe Notes

  • In a medium pot or 5 quart soup pot add 2 tbsp of the olive oil on medium heat once hot add the onions and stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once everything is heated use a hand-held blender and blend until a nice consistency, add your salt and pepper to taste, cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons or a dollop of sour cream,  which ever way you prefer this is an easy and delicious soup.

*Please try and use as many organic ingredients as possible.