Category Archives: Recipe

Ham with Honey Dijon Glaze

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This is our go-to recipe for ham at Easter (and sometimes Christmas). It looks complicated but it really isn’t.

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Ham With Honey Dijon Glaze

Course: Main Course
Servings: 10

Ingredients

  • 1 ham pre-cooked
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 TBL Dijon mustard
  • 1/4 tsp cinnamon ground
  • 1/4 tsp clove ground
  • 4 clove garlic smashed

Instructions

  • Pre-heat oven to 300 degrees. Trim away the rind, leaving the fat under the rind of the ham. Let ham rest at room temperature for 1-2 hours.
  • Line baking tray with aluminum foil. Score 1 inch diamond pattern no more than 1/4 inch deep, pour 1/3 cup water in pan, place ham in pan and cover with foil. Bake for 30 minutes.
  • In a sauce pan, heat butter on medium high heat. Add brown sugar, honey, Dijon mustard, cinnamon, and cloves and constantly stir for two minutes. Reduce heat to just a simmer and add garlic until the sauce is the consistency of room temperature honey.
  • Remove ham from oven and discard foil. Increase oven temperature to 425 degrees. Pour 1/3 of the glaze over the ham. Return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham, return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham and cook for 15 minutes. If crust is still pink, broil for 2-5 minutes.
  • Let ham rest 10–20 minutes before slicing.

Pot Roast-Simple and Easy

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This is an easy to pull together recipe that is great for a cold winter day.

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Pot Roast

Course: Main Course
Servings: 5

Ingredients

  • 2-2.5 pound chuck roast
  • 1 TBL vegetable oil
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper ground
  • 1/2 tsp thyme dried
  • 1/2 pound carrot about 5 medium carrots
  • 1 pound Yukon gold potatoes 8–10 potatoes
  • 1 clove garlic minced
  • 1/2 tsp rosemary dried
  • 1 each bay leaf
  • 1 cup dry red wine small bottle is slightly more than 1 cup
  • 1 cup beef broth

Instructions

  • Preheat your oven to 325 degrees. Peel carrots and cut into 2 inch chunks. Peel potatoes and cut into large chunks. Season the chuck roast with the kosher salt, pepper, and thyme.
  • Add the vegetable oil the dutch oven and heat. When it ripples and is hot, add the roast and brown deeply for 4–5 minutes on each side (or if you can, brown in your slow cooker).
  • Add remaining ingredients and do one of the following: 1) Bring just to a simmer on the stove top over medium high heat. Once the broth is simmering, cover and place in the over and bake for 2 hours. OR 2) cover and place in the over and cook for 3 – 3 ½ hours.
Shrimp Cocktail Sauce

Not too spicy Shrimp Cocktail Sauce

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This cocktail sauce recipe is as good as any store bought sauce. It is made from ingredients generally found in most kitchens.

Shrimp Cocktail Sauce
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Shrimp Cocktail Sauce

Course: Appetizer
Cuisine: American
Keyword: Chili Powder, Shrimp, Worcestershire Sauce

Ingredients

  • 1/2 cup ketchup
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 6 dashes worcestershire sauce
  • 1 tsp lemon juice
  • 1/4 tsp white sugar
  • 1/4 tsp salt
  • 4 dashes hot sauce optional

Instructions

  • Mix ingredients, let set for an hour or so for flavors to mix, and dip your shrimp in it.

Notes

 11/27/23 – First time we made this recipe we forgot the Worcestershire. It was still good.

Steak Shish Kabobs, Marinated

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Be sure to cut the pieces of steak into the same size pieces so they cook at the same rate. The recipe says the prep takes 3 hours and 10 minutes. However, 3 hours of that time is marinating the meat which give you time to have a favorite cocktail.

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Steak Shish Kabobs, Marinated

Prep Time3 hours 11 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Marinade

  • 1 cup soy sauce
  • ½ cup white vinegar
  • ½ cup brown sugar
  • ¼ cup onion diced
  • 2 TBL vegetable oil
  • 2 tsp garlic minced
  • 1 tsp ginger ground
  • salt and pepper to taste

Other Ingredients

  • 2 pound sirloin cut into bite sized pieces (can also use flank steak)
  • 1 medium red onion cut into bite sized pieces
  • 1 medium green bell pepper cut into bite sized pieces
  • 8 ounce mushrooms cut into bite sized pieces
  • 8 shish kabob skewers

Instructions

  • Whisk all marinade ingredients together in a bowl or container. Place pieces of steak in the marinade and pierce with a fork to allow juices to soak into the meat. Cover and store in the refrigerator for at least three hours (the longer the better!).
  • Let skewers soak in water for up to 30 minutes before grilling to prevent them from burning. After meat has marinated, slide alternating pieces of meat, onion, bell pepper and mushrooms onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes until done.