Baked Ham with Apple-Mustard Glaze

With Easter coming up you may like this version of a baked ham that has a sweet apple-Dijon glaze.

Ingredients:

• 1 (4-5 pound) fully cooked boneless ham
• 2 (10 ounce) jars (about 2 cups) apple jelly
• 1/2 cup Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon ginger
• 3 teaspoons dry mustard

Directions:

• Heat oven to 325 degrees Farenheit. Spray shallow roasting pan with nonstick cooking spray. Place ham in coated pan.
• With a knife, cut cross-cross, or diamond shapes, about 1/4 inch deep, through the surface of the ham. Bake at 325 degrees Farenheit for 45 minutes.
• Meanwhile, in a small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is bubbly. Stir constantly.
• Remove ham from oven; brosh with about half the glaze. Return to oven and bake an additinoal 30 minutes or until ham is thoroughly heated. Baste with remaining glze once or twice during the last 30 minutes of cooking time.
• Serve with any remaining glaze.

(Original recipe found at: AllHolidayRecipes.com)

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Lemongrass Marinade

Here's another great recipe from The Everything Thai Cookbook (Adams Media Corporation, 2003) that is best used with poultry, beef and pork, especially if you are grilling!

Ingredients:

• 1 cup extra-virgin olive oil
• 2 stalks lemongrass, trimmed and smashed
• 2 cloves garlic, minced
• 1/4 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 jalapeno chili pepper, seeded and chopped
• 2 tablespoons chopped cilantro

Directions:

• Pour the olive oil into a pan and heat until warm. Add the lemongrass and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.
• Stir in remaining ingredients.

Recipe makes approximately 1-1/3 cups marinade. You can store this in an airtight container in the refrigerator overnight, but it is best used right away.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Lemongrass Chicken Skewers

Here's another great lemongrass recipe that I found in The Everything Thai Cookbook (Adams Media Corporation, 2003) that you will love!

Ingredients:

• 5 stalks lemongrass, trimmed
• 12 large cubes chicken breast meat, a little over 1 ounce each cube
• black pepper
• 2 tablespoons vegetable oil, divided
• pinch of dried red pepper flakes
• juice of 1 lime
• 2 teaspoons fish sauce
• pinch of sugar
• sea salt to taste

Directions:

• Remove 2 inches from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince the core.
• Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.
• Chop all the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablesoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
• Combine the lemongrass liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.
• Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side , or until done to your liking.
• To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.

Enjoy!!!!

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.