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Catch ‘Em, Clean ‘Em & Eat ‘Em:

Catch ‘Em, Clean ‘Em & Eat ‘Em:

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Catch ‘Em, Clean ‘Em & Eat ‘Em:

Tangy Honey Glazed Ham

1 (10 pound) fully cooked, bone-in ham

1-¼ cups packed dark brown sugar

⅓ cup pineapple juice

⅓ cup honey

⅓ large orange, juiced and zested

2 tablespoons Dijon mustard

¼ teaspoon ground cloves

Preheat oven to 325 degrees F (165 degrees

C). Place ham in a roasting pan.

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Carrot Cake

4 eggs

2 cups white sugar

3 (4 ounce) jars carrot baby food

1 teaspoon vanilla extract

1-½ cups vegetable oil

2 cups all-purpose flour

2 teaspoons baking soda

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1 teaspoon ground cinnamon

1 teaspoon salt

1 (8 ounce) can crushed pineapple, drained

1 cup chopped walnuts

1 cup raisins

1 can cream cheese frosting

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.

In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. 

Fold in the pineapple, nuts and raisins. Pour into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.

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