Recipe ideas about how to bake a Christmas ham, plus more inspiration for Christmas gift ideas, Christmas recipes, Christmas decorations and Christmas party dresses from Red Online.
When you need something warm and comforting after a long day, there’s nothing like a proper British pie
This easy, 4-ingredient Honey-Mustard Ham recipe is made with honey, Dijon mustard, and a touch of brown sugar on a baked spiral ham.
Put the ham in the chicken and everyone will want to know this recipe! | chicken meat, ham, recipe
I want to teach you how to make this homemade turkey ham which is delicious, has plenty of spices and is the perfect ingredient for a great sandwich.
This mozzarella stuffed chicken wrapped in parma ham (or, prosciutto di parma in Italian) is an Italian classic you will love. Liven up your chicken dinner with this 30-minute meal made in one skillet.
Follow these guidelines from FoodSafety.gov for cooking meat and poultry to keep them tasty and safe to eat.
Made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!
For a delicious sweet baked ham that is tender and flavorful, try this unique method and be prepared to enjoy the best ham of your life!
Confidential meat industry report shows additives do not prevent food poisoning
I want to teach you how to make this homemade turkey ham which is delicious, has plenty of spices and is the perfect ingredient for a great sandwich.
This baked ham recipe is so easy to put together, and the Raspberry Chipotle Ham Glaze is the perfect combo of sweet, tart, and smoky flavors. It not only makes a super juicy, tender ham, but the leftovers are AMAZING when added to soup or a pot of beans.
Turkey ham from ham cooker with sweet and spicy paprika, salt and pepper. This homemade cold cut is great by itself or served in a sandwich.
I may receive a commission if you purchase something mentioned in this post. More details here. I have a new curing project for you, and I’m excited because it’s so easy! Duck Ham. There’s no heat involved in this one, just an overnight cure and then air-drying– and this duck ham only takes a week […]
A super simple flaky and buttery ham pot pie with puff pastry! You can use your holiday leftovers or grab some ham from the deli for a delicious weeknight dinner.
This ham shepherd's pie recipe is a riff on the classic dish. It includes diced ham and veggies in a chicken gravy covered with a Cheddar mashed potato topping.
Coca-Cola Baked Ham: A classic ham in coke recipe, with a glistening Coca-cola ham glaze. Coca-Cola Ham is a very southern preparation born in the heart of Georgia.
This White Chocolate bread pudding is ABSOLUTELY the best dessert I have ever made. It is rich, decadent and luscious. I usually make this at Christmas and Easter for my family. It is a great dish to take to a potluck ( a fancy potluck!) I have had many customers over the years that told me this was the best thing they ever ate! White Chocolate Bread Pudding 6 C - Heavy whipping cream 2 C - whole milk 1 C - Sugar 20 oz - White chocolate, chips or small pieces of premium white chocolate 6 Eggs 12 Egg yolks 2 loaves loaf of stale French bread (or Fresh sliced and dried in 275 oven French bread White Ganche' Sauce 12 ounces Premium WHite chocolate, broken in small pieces 1/2 cup heavy whipping cream Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside. Preheat oven to 325. Thinly slice stale French bread and place in a 9" x 13" metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown. While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth. Warm white chocolate bread pudding can be spooned directly out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings Notes: I like to cut off as much of the heavy brown crust that I can. I use a serrated knife to do this. Coconut Cake INGREDIENTS: 1 (18.25 ounce) package white cake mix 3 eggs 1/4 cup vegetable oil 1 cup cream of coconut 1 (8 ounce) container sour cream 8 ounces cream cheese 1 teaspoon vanilla extract 2 tablespoons milk 4 cups confectioners' sugar 2 tablespoons flaked coconut DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 -9 inch cake pans. 2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan. 3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool. Remove from pans and cut each layer in half. Frost with cream cheese frosting and top with flaked coconut. 4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut. Easter Ham Ham in natural juices. This grade is somewhat confusingly named since the "natural juices" are actually added water (many hams of this grade weigh up to 10% more than their raw weight due to the extra water). These hams have a fine, meaty quality when baked, and the added water does help ensure that they stay juicy. This grade is a good value and is readily available at most supermarkets. Ham, water added. The percentage of added water in this grade will be stated on the label (usually in fine print). A ham that says "water added--15%" means it weighs 15% more than its raw weight. Ham and water product. Most producers of this lowest grade pump as much water as they can into the ham, which adds weight and allows them to sell it at a lower price. If the amount of water exceeds 50%, the ham must be labeled "water and ham product," since there is more water by weight than meat. I buy “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of him, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend. There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. How to Score a Ham Whole, fully cooked ham comes with the rind partially trimmed and a white layer of fat covering the meat. Don't remove the fat layer—it flavors the roast and keeps it moist during cooking. However, the fat does need to be scored, or lightly cut, before cooking so that it crisps up as the meat roasts. The easiest way to do this is with a small chef's knife. Make crosshatches about 1/3 inch deep and spaced an inch or so apart, creating a diamond pattern over the entire surface. The crosshatches will help the fat to crisp up, and a pretty diamond pattern will emerge during roasting. It's easiest to slice the ham roast with the fat still on, and let diners work around the fat. Also, if there are leftovers to be stashed in the fridge, the cap of fat will keep the meat moist. If you do choose to remove the fat, pry your fingers underneath the cap of fat and pull gently. List of Ingredients 1 Fully-cooked Ham Half Whole Cloves Pineapple Rings and Maraschino Cherries Ingredients for Glaze About 6 ounces of Coke or other Cola 1 Cup of packed Brown Sugar Pineapple or Orange Juice (to taste) Ground Cinnamon (to taste) Ground Cloves (to taste) 1 Tablespoon of Butter or Margarine (optional) Recipe Mix the ingredients for the glaze in a small saucepan and heat over Medium heat until sugar is melted and ingredients are blended. The glaze should be syrupy-thick. If too thin or runny, add more brown sugar. Set aside for the moment. Score the top of the ham diagonally and stud with whole cloves. Garnish with pineapple rings (hold them in place with toothpicks while baking). Place a cherry in the middle of each ring. Pour ham glaze over the top. Bake in a 350-degree Fahrenheit oven until heated throughout (about 15 minutes per pound). While baking, baste the ham o with the glaze, which will mix nicely with the pan drippings. When ham is finished, pour off juices into a server and let guests ladle it on as desired. We love deviled eggs, but only seem to make them for holidays and picnics. This recipe came from my grandmother, and I tweeked it over the years. Make sure you grate your onion very fine and drain the pickle relish and pimento well. If not you will have a thin consistency because of too much liquid. No Easter dinner is complete without deviled eggs!! Heirloom Deviled Eggs Ingredients 6 hard-cooked eggs 2 tablespoons mayonnaise 1-1/2 teaspoons grated onion 1-1/2 teaspoons sweet pickle relish- drained very well 1 tsp sugar 1 small jar diced pimento- drained well 1/2 teaspoon ground mustard Salt/pepper to taste Paprika for garnish SLiced Green olives for garnish Directions Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, sugar,mustard, salt, and pepper. Fold in pimento. Pipe or spoon into egg whites. If desired, slice 4 stuffed green olives into thirds and put on top of eggs. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen. Pineapple Stuffing Recipe Every family, it seems, has a special dish that they serve on holidays. I found the original recipe in Southern Living over 25 years ago and it has been on our Easter menu ever since. It’s the perfect accompaniment to ham and also good with other meats and poultry. Some in my family describe it as a cross between a bread pudding and a soufflé, Try it this Easter as an accompaniment to the Easter Ham. Traditional family recipes are great fun, especially when they are shared! 8 Servings 1 20 oz. can crushed pineapple 1/2 cup butter 3/4 cup sugar 4 eggs 5 slices white bread, cubed Preheat oven to 350°. Spray a 1 1/2 quart baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times. Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes. Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle. Serve warm or at room temperature. Swiss Asparagus Casserole 5 tablespoons butter, divided 2 cups fresh asparagus, sliced diagonally 1 medium onion, sliced 1 tablespoon flour Salt and pepper to taste 1 cup sour cream 1 cup Swiss cheese, shredded ¼ cup cracker crumbs Melt 2 tablespoons butter in large skillet. Sauté asparagus for 2 to 3 minutes until barely tender. Remove from pan, and set aside. In same skillet, sauté onion in 2 tablespoons butter until onion is soft. Stir in flour, salt, and pepper. Cook for 1 minute until flour is well blended. Add sour cream and shredded cheese. Cook, stirring constantly, over low heat until cheese melts. Spoon asparagus into a buttered shallow baking dish. Top with cheese-and-sour-cream mixture. Sprinkle with crumbs, and dot with remaining butter. Bake at 400° for 20 minutes. If top is not brown, place under broiler for an additional minute or two.
An easy to make tasty and economical terrine. Serve as a starter, for a light lunch or as part of a picnic or buffet spread.Best made the day before required as you need time for it to cool and set.
Use this easy calculation to determine how much ham you need per person for your Christmas or Easter meal. We included our favorite recipes for leftover ham.
Cook this festive roast ham up to three days ahead and keep it covered in the fridge to save on stress when entertaining
RECIPE VIDEO ABOVE. Making glazed ham is easy! If using a larger ham, use recipe Scaler to scale up the glaze recipe (click on Servings and slide on the respective glaze recipe). A 5 kg / 10lb ham will serve 30 - 40 with another main and sides, or 25 if it's the only main.
My favourite ingredient! There are so many ways to add huge hits of flavour when cooking meat, these meat recipes will give you a whole new taste sensation!
Move over honey-baked: These homemade versions are spectacular!
A succulent, sweet and savoury roast ham makes the perfect centrepiece for a Sunday dinner with family and friends, especially at Christmas
The best sweet and tangy 5-ingredient glaze for a holiday-worthy ham.
Shipping: Worldwide Express Shipping Available Delivery time: 🚚7-15Days Fast Shipping Returns: Fast refund,💯100% Money Back Guarantee. Brand Name: MOONBIFFY Origin: Mainland China Meat & Poultry Tools Type: Butcher's String Material: Fabric Feature: Eco-Friendly Model Number: GW784 Type: Meat & Poultry Tools Tipo di utensili per carne e pollame: Stringa del macellaio Tipo: Strumenti di carne e Pollame Name: Meat Netting Roll Packing List: 1*Meat Netting Roll Attributes: Net pocket
A spin on the classic, a delicious combination of rotisserie chicken & diced ham covered with Swiss cheese, homemade creamy sauce and topped with buttered breadcrumbs.
GBBO contestant Kate Hendry shares her childhood recipe of a chicken and ham pie that’s best served cold on picnics or for lunch.
The Christmas ham is traditionally the heart and soul of a festive table. For a real show-stopping Christmas ham this Christmas, try out one of our best ever glazes.
I may receive a commission if you purchase something mentioned in this post. More details here. I have a new curing project for you, and I’m excited because it’s so easy! Duck Ham. There’s no heat involved in this one, just an overnight cure and then air-drying– and this duck ham only takes a week […]
Although we love a holiday ham, sometimes you just need something different. But don't fret—you can switch up your Christmas main dish without sacrificing the feeling of serving something special.
