HONEYED HAM WITH PEARS AND CRANBERRIES
The Christmas ham is made even more glorious by other ingredients associated with year's end. Baked pears and cranberries provide a balance of sugar and acidity. The ham is infused with cloves, and a warm glaze of cider, cinnamon, ginger, and honey draws out the meat's smoky-sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Score ham all over in a diamond pattern; insert cloves into diamonds. Place the ham in a large roasting pan. Pour cider and 1 cup honey over the ham. Bake 1 hour, basting with pan juices halfway through.
- Add cinnamon and pears to pan. Bake 45 minutes, basting twice. Sprinkle cranberries over pears; bake until pears are tender and cranberries begin to burst, 30 to 40 minutes. Remove from oven. Using a slotted spoon, transfer fruit to a shallow bowl; cover with foil, and set aside.
- Ladle juices from pan into a medium saucepan. Stir in remaining 1/2 cup honey, the sugar, and ginger. Bring to a gentle boil over medium heat. Cook until mixture is syrupy and has reduced by half, about 20 minutes. Pour glaze over ham; bake 15 minutes. Remove from oven; brush ham with glaze from pan. Let rest 15 minutes. Transfer to a cutting board, and carve. Pour pan juices over pears and cranberries in bowl; serve with ham.
PEAR HONEY
This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!
Provided by VICKSEXT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h45m
Yield 64
Number Of Ingredients 3
Steps:
- Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
- Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 28.7 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 27.4 g
HONEY HAM WITH ASIAN PEARS
This sweet and savory dish is popular in south-west China. Happily harvested from the 'net for the Asian Forum's Green, eggs & ham 3/08 recipe swap!! YUM!!
Provided by Elmotoo
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lay the ham slices out in the rice bowl of a steamer. Sprinkle with the brown sugar. Steam for 25 minutes, adding more water as needed.
- When the ham is nearly finished cooking, combine the soy sauce, water and honey in a small saucepan and bring to a boil.
- Reduce the heat to low and keep warm.
- Add the pear slices to the steaming dish. Brush the pears and ham slices with some of the sauce. Steam for 5 more minutes.
- Pour the remainder of the sauce over and garnish with the green onion before serving.
Nutrition Facts : Calories 198.7, Fat 3.7, SaturatedFat 1, Cholesterol 40.3, Sodium 1718, Carbohydrate 30.6, Fiber 2.6, Sugar 26.8, Protein 12.3
HONEY PEAR HAM
Number Of Ingredients 9
Steps:
- Lay the ham slices out in a flat, heatproof dish. Mix together the sauce ingredients. Heat the oil in deep fryer. When oil is ready, add the pears and deep-fry briefly (for about 30 seconds). Carefully remove the pears and drain on a tempura rack or paper towels. Lay the pears on top of the ham slices. Sprinkle the rock sugar over the ham/pear mixture. Steam the ham for about 25 minutes. When the ham is nearly finished steaming, give the sauce ingredients a quick re-stir, place in a heavy bottomed pot and heat to a boil. Stir to thicken. Place the ham on a serving platter and pour the sauce over. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
HONEY HAM
A little honey soaks into the slices and crackles on the brown sugar crust of this celebration ham, which ends up with a just-right salty-sweetness. Gently simmering presliced ham on the stovetop before blasting it quickly in a hot oven to caramelize its honey-mustard coating keeps the meat moist and makes it intensely flavorful all the way through. Warming a sliced ham with only an oven bake invariably dries it out and takes a long time. This faster method will give you a juicy ham with the surprising piney perfume of juniper berries and the warmth of cloves. You can double the ingredients below for a spiral-sliced half-ham and use a bigger pot.
Provided by Genevieve Ko
Categories brunch, dinner, meat, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Choose a pot that fits the ham with enough space on top to close its lid and with space between the ham and the sides. Combine the wine, juniper berries, peppercorns, cloves and 2 tablespoons honey in the pot, and mix well. Arrange the onion in the center to form a rack for the ham and place the ham on top, flat side down. It should sit just above the wine.
- Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer, basting after 15 minutes, until the ham is heated through, 30 to 40 minutes.
- Meanwhile, heat the oven to 450 degrees. Line a sheet pan with foil. Combine the brown sugar, mustard and remaining tablespoon honey in a small bowl.
- Carefully transfer the ham to the foil-lined pan using 2 sturdy metal spatulas. The slices should have fanned open. If they haven't, separate the slices, nudging them into a pretty arrangement. Add 1 tablespoon cooking liquid from the pot to the brown sugar mixture and stir until smooth. (Save the remaining cooking liquid for stews or braises.) Pour over the ham, spreading evenly all over the top and not letting too much spill onto the foil. Fold up the sides of the foil to form a little boat to hold any ham juices.
- Bake just until the topping is crackling and caramelized, 10 to 15 minutes. Carefully transfer to a serving platter with the spatulas, then pour the juices from the foil all over the ham. Serve immediately, with the onions from the pot, if you'd like.
STEAMED PEARS AND HONEY
Very light & tasty dessert. Great for asian themed dinners, or just because. You can also serve with homemade sugar or almond cookies
Provided by Jessica S
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice off the top of pear and save as a lid.
- Fill each pear with 1 tablespoon of each the honey and cognac.
- Place lid back on and steam the pears for about 10 min.
- or until tender.
- Serve Hot.
- Optional: You can place pear atop of your favorite almond or sugar cookie with additional honey drizzled on top.
Nutrition Facts : Calories 160.1, Fat 0.2, Sodium 2.5, Carbohydrate 43, Fiber 5.2, Sugar 33.5, Protein 0.7
HONEY PEAR HAM
Number Of Ingredients 9
Steps:
- Lay the ham slices out in a flat, heatproof dish. Mix together the sauce ingredients. Heat the oil in deep fryer. When oil is ready, add the pears and deep-fry briefly (for about 30 seconds). Carefully remove the pears and drain on a tempura rack or paper towels. Lay the pears on top of the ham slices. Sprinkle the rock sugar over the ham/pear mixture. Steam the ham for about 25 minutes. When the ham is nearly finished steaming, give the sauce ingredients a quick re-stir, place in a heavy bottomed pot and heat to a boil. Stir to thicken. Place the ham on a serving platter and pour the sauce over. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
HOMEMADE PEAR HONEY
Pear honey is an old recipe that's been passed down through families. We especially like it with hot biscuits and butter. It's also good on pound cake or even ice cream. Make sure the pears you use are very firm. -Charlotte McDaniel, Jacksonville, Alabama
Provided by Taste of Home
Time 1h5m
Yield 6 half-pints.
Number Of Ingredients 3
Steps:
- Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
CREAMED RICE & HONEY MACADAMIA PEARS
Make and share this Creamed Rice & Honey Macadamia Pears recipe from Food.com.
Provided by UmmBinat
Categories Dessert
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the rice, 750ml water, milk and sugar in a pot.
- Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil.
- Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender.
- Blend the custard powder with 2 tablespoons water and stir through the rice mixture.
- Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
- Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
- Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
- Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl.
- Sprinkle with chopped macadamias.
Nutrition Facts : Calories 457.8, Fat 11.1, SaturatedFat 3.9, Cholesterol 17.1, Sodium 70, Carbohydrate 84.3, Fiber 6, Sugar 31.1, Protein 8.4
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