Honey Baked Ham
Make Christmas dinner special with one of our honey-baked ham recipes. Make the honey glaze the night before, so all you have to do for Christmas dinner is bake and baste the ham -- and take in the applause at the table.See Popular Honey Baked Ham Recipes
To strike the perfect balance between salty and sweet, get the hang of how to make a honey baked ham. It's a classic holiday dish, but there's no need to save it for special occasions--it makes a satisfying dinner (with guaranteed leftovers!) any day of the year.
Make the brown sugar and orange juice glaze and prepare the ham in just 15 minutes. Then relax while it bakes in the oven.
Orange marmalade and honey pair up to make a tangy sweet sauce for a holiday ham.
Plan on using the leftover ham in sandwiches or at breakfast or brunch.
Get our best recipes for a holiday baked ham to share with your family.
Once you learn how to cook a honey-glazed ham in your own kitchen you'll find it's just as easy to make one at home as it is to make the trip to a specialty store for a pre-sliced ham with a packet of glaze. What's more, you'll find the homemade version is considerably less expensive.
Learn how to make a brown sugar honey glazed ham, and holiday meals are no longer itimidating! You can have an impressive and delicious main course without spending hours in the kitchen.
Once you learn how to cook a country baked ham, you won't bother purchasing one at a specialty store (and specialty prices!) every again.
When you start thinking about Christmas dinner, roast beef or honey-glazed ham likely come to mind -- but there's no reason to get bogged down in tradition. The whole point of the season is to celebrate, so take a little walk on the wild side with a Yuletide main course that doesn't fit the mold. Who knows?
Easter is coming, and this Cheesy Banana Ham Casserole recipe is something you might want to take a look at. We're not saying this would substitute for a proper Easter lamb dinner or even an Easter dinner with a real baked ham. What we are saying is: Maybe you want a simple, easy casserole, not the whole Easter dinner thing, that doesn't include all the fixings.
They don't call New Orleans the Big Easy for nothing. Life moves at a gentler pace in Louisiana, where folks even take their cooking slow, in order to bring out the best flavors. Red beans and rice is a signature of Creole Louisiana, a dish that was traditionally served on Mondays, acquiring one of its key ingredients--a ham bone--from the baked ham that was customarily eaten on Sundays.
Turkey is so last month. It's time to think ham, for easy, versatile recipes that will let you sail through the rest of your holiday entertaining. Start with one of these classic recipes -- for this Brown Sugar-Glazed Ham (click here for the recipe pictured here) or a sweet and smoky Baked Country Ham (click here for the recipe) -- either of which feeds a ton of people and can be served hot or at room temperature as the stunning centerpiece of a festive breakfast, late-morning brunch, or dress-up holiday dinner.
Consider the common pretzel -- the ultimate finger food, the perfect party appetizer. Born in southern Germany, where it what first baked by monks in the shape of folded hands in prayer, the pretzel came to America with immigrants, many of whom settled in Pennsylvania, where pretzel-making is still a big business -- as in "pass the Utz" or "don't hog the Snyder's of Hanover." Then came the Super Bowl and the Midnight Snack, followed closely by the "Honey, grab us some beers and a bag of pretzels," at which point the pretzel's status as one of America's favorite quick and easy snacks was secure.
Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.
Even people who don't usually like squash have a soft spot for the acorn squash. The ribbed, dark-green skin of this winter squash hides a bright orange interior that is very low in saturated fat and cholesterol but packed with nutrition, including Vitamin A, Vitamin B6, thiamin and magnesium. It's also high in fiber. There are a variety of opinions about how to cook acorn squash. Some people like the old-fashioned method of slicing the squash in half, removing the seeds, filling the cavity with brown sugar and butter and baking it cut-side up. Others like to drizzle honey or maple syrup in the cavity after brushing the squash with melted butter.
It's almost an American rite of passage to understand how to cook cranberries. One of the few fruits native to the continent, cranberries emerged as a dietary staple in the 1550s, eaten fresh, ground, mashed or baked into bread.
A good old country ham or a spiral-cut ham makes a classic centerpiece to your Christmas feast. And since it's a special meal, make your Christmas ham extraspecial as well, without spending a bundle. One way to do that is with your glaze, which can turn an ordinary piece of meat into a succulent dish with an array of subtle (and not so subtle flavors).