I would also like a good honey glazed ham recipe. Fast and easy.
I love to make a prime rib roast for Christmas dinner. Try to let it reach room temperature, as it will then cook more evenly. Then, liberally put on kosher salt and lots and lots of freshly ground pepper all over the outside. You really don’t need anything else! Bake at 450 for 20 minutes, then lower to 325 for approx one hour and 20 minutes. It is done when reaches 115 degrees. If not at 115, check every 8-9 minutes. Don’t overcook.
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Honey Baked Ham, cook 10 lb bone in ham at 325 for approx. 2 hrs.Insert whole cloves in ham first. Make a glaze out 1/2 c. honey, 1/2 c. brown sugar, 1 tsp. dry mustard, and 1 tbsp. orange juice. Add half glaze to ham and then half way through cooking add the other half. Be sure to let rest 15 minutes when done before cutting.
Andie
I love to make a prime rib roast for Christmas dinner. Try to let it reach room temperature, as it will then cook more evenly. Then, liberally put on kosher salt and lots and lots of freshly ground pepper all over the outside. You really don’t need anything else! Bake at 450 for 20 minutes, then lower to 325 for approx one hour and 20 minutes. It is done when reaches 115 degrees. If not at 115, check every 8-9 minutes. Don’t overcook.
Honey Baked Ham, cook 10 lb bone in ham at 325 for approx. 2 hrs.Insert whole cloves in ham first. Make a glaze out 1/2 c. honey, 1/2 c. brown sugar, 1 tsp. dry mustard, and 1 tbsp. orange juice. Add half glaze to ham and then half way through cooking add the other half. Be sure to let rest 15 minutes when done before cutting.
Andie
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MAPLE-HONEY GLAZED HAM
8 to 10 lb. fully cooked boneless ham
Whole cloves
3/4 c. light brown sugar, firmly packed
1 c. dark corn syrup
2 tbsp. prepared mustard
1 tbsp. maple flavoring
1 c. honey (or use squeeze style)
Preheat oven to 325 degrees.
Place ham, fat side up on rack in shallow, open roasting pan. Insert meat thermometer in center. Bake, uncovered, 2 1/2 to 3 hours, or until internal temperature is 130 degrees. Remove from oven.
To glaze: Turn oven temperature to 450 degrees. Take out meat thermometer, carefully remove rind from ham. With tip of knife, cut fat into diamond pattern. Do NOT cut into ham. Insert clove in each diamond. In bowl mix rest of ingredients. Spread half of glaze over ham and bake 10 minutes.
For easy slicing let stand 20 minutes. About 20 servings
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Around here, traditional Christmas dinner is:
Tamales, Pasole, Red Chile, Beans, Tortillas, and Empanadas.
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make homemade noodles with beef or chicken chunks in it. my whole family begs to have those made!
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Rub cut clove of garlic over a 4 to 6 lb. beef tenderloin. 4 to 6 lb. beef tenderloin. Remove surface fat and connective tissues. Rub cut clove of garlic over the tenderloin. Brush the meat with bacon fat and roast at 450 degrees for 45 to 50 minutes or internal temperature of 140. A hot oven gives a crusty outside and rare pink inside. If necessary, baste during roasting. 1/2 lb. mushrooms sauteed in butter is nice with the roast when served.
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Honey glazed pig tail Salad.
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Go to the store and get onions, celery, and carrots. Also get a beef tenderloin roast. They are expensive, because this is "filet mignon" without being cut up. So it will be 55 dollars or so.
Trim the membraney stuff off the roast, and tuck the skinny part up under itself so it doesnt overcook…. Only add salt and pepper. No garlic or anything, really. Just salt and pepper.
Now, chop up the onions, celery, and carrote (mirapoux) and put them in a roasting pan. Place the beef roast on top of them. Pre-heat the oven to 500 degrees (yes, 500 degrees). Put the roast in the oven, uncovered, for about twenty five to thirty minutes, and remove it from the oven and let it continue to cook, or rest, on the counter, while you are prepping your plates. You have to let it rest!
When you cut into that roast there will be people oohing and ahhhing like you wouldn’t beleive, and to be honest, you haven’t really done anything all that spectacular.
If you want to jazz it up a bit, get some burgundy wine and simmer some onions and butter in it in a saucepan. maybe some ginger or citrus peel for a hint of holiday nice-ness. After it has had some time for those flavors to infuse, filter out the pieces from the juice, put it back in the pan, and pour the drippings from the roast in there. Then take a tablespoon of cold water, add a teaspoon of corn starch to it and pour it into the sauce. It will thicken it nicely. You dont want it to get too thick, just so it coats a spoon on the back. Add a little pepper, and you have a "ginger burgundy wine reduction". Drizzle that over the medallions of carved beef tenderloin. Garnish with something green and red.
If you want something that would go nicely with that, look up "Yorkshire pudding" by Alton Brown on the food network’s website. It is wonderful.
Have a great holiday!
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Prime Rib of Beef is definitely the next/top choice for any occasion.
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Go to http://sites.google.com/site/chefcarrollpresents/recipes-from-the-country and check out the recipe called Boston Butt Pork Roast w/ Vegetables and Au Jus. Oh, for your glaze : 1/4 c. Dark Corn Syrup (rec. Karo), – 2 c. Honey – 2/3 c. Butter. In a double boiler or casserole bowl on top a pot of 3c. boiling water, heat syrup, honey, and butter. Turn heat to low, keep glaze warm – not hot. Brush the ham w/ the glaze and bake ; basting every 15 minutes till ham is done. During last 4 minutes of baking turn on the broiler to caramelize the glaze. Remove and let ham rest 10-15 minutes. Enjy.
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Exec.chef
My daughter and I used to be vegetarians for about 5 yrs, and what I use to make for the holidays was manacotti. The filling is cottage cheese or ricotta, parmesean, shredded mozarella, an egg, diced onioin and garlic salt, pepper, and a liberal amt of italian seasonings ( I just use the one that’s got the basil, oregano and whatever all mixed together already.) Par boil the manacotti noodles about 3 min ( don’t over cook or they fall apart when you try to fill them) I use 2 cans of chunky vegetable spaghetti sauce ( use whatever kind you like, add meat if you wish, or make your own) Pour about 1 cup of sauce in the bottom of a 13 X 9 pan,stuff the noodles with the cheese mixture, lay in the pan, and then cover with the remaining sauce and some shredded mozarella. Bake at 350 about an hr.
I don’t really have exact measurements for the filling. I use a lg container of cottage cheese ( 2 lb?), about 1 cup of parmesean, 1 cup of shredded mozarella, 1 egg.. and sort of wing it on the spices. The
mixture should be fairly thick and not runny.
Enjoy!
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