Posts tagged ‘ham’

November 25, 2011

Leftover Ham Ideas

We always have too many leftovers. And another  ham or turkey sandwich just gets boring (although a plain ham sandwich on white bread with a little mayo and mustard can’t be beat sometimes.) Here’s something from Real Simple from last Easter and I thought it worked for Thanksgiving too.

Here’s the link to the recipes: http://www.realsimple.com/food-recipes/easter-ham-leftover-ideas-10000001723449/index.html

Joan Hanson, test kitchen director of Hormel Foods, suggests these additional ideas for ham leftovers:

  • Make a lunchtime salad by tossing pasta with ham, vegetables, and your favorite dressing.
  • Create a pizza breakfast. Top pizza crust with scrambled eggs, diced ham, cheese, mushrooms, and green onions. Bake pizza until cheese is melted and bubbly.
  • Try Green Eggs and Ham Breakfast Sandwiches. While scrambling eggs, toss in diced, fresh spinach leaves, and some green onion. Spoon the green eggs and ham into pita halves or over toasted English muffins.
November 23, 2011

Bourbon Honey Glazed Ham

Another great, tested Thanksgiving recipe. Any southern home has a ham and probably has bourbon too. 🙂 I have to confess, I did not score the ham or put the peppercorns in the diamonds. I also bought sliced. Sometimes you gotta take the easy way! It was still delish!  Enjoy!

Bourbon Honey Glazed Ham

Recipe courtesy Sandra Lee

Ingredients

  • 2/3 cup bourbon or whiskey
  • 1 cup clover honey
  • 1/3 cup molasses
  • 1/2 cup 100 percent fruit orange marmalade
  • Nonstick cooking spray
  • 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
  • 1/8 cup whole cloves

Directions

Preheat oven to 350 degrees F.

In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.

With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.