This appetizing glaze is ideal for ham steaks as well as baked.
Try this glaze or any of the delicious glazes suggested.
Fully cooked ham (bone in) 7 lbs. 3.2 kg
Liquid honey 1/2 cup 125 mL
Brown sugar, packed 1 cup 250 mL
Score ham rind in diamond shape pattern about 1/4 inch (6 mm) deep with sharp knife.
Put ham into large roaster. Cover. Bake in 350ºF (175ºC) oven for 2 hours.
Stick whole clove into each diamond shape in ham. Increase heat to 450ºF (230ºC).
Heat honey in small saucepan until hot. Add brown sugar. Heat and stir until smooth.
Brush over ham. Bake, uncovered, for about 15 minutes, brushing once with glaze, until well-glazed. Serves 10.
Note: A ready-to-serve ham is used in this recipe. Internal temperature should read 140ºF (60ºC) when done. Other hams should reach an internal temperature of 160ºF (70ºC).
7 g Total Fat
42 g Carbohydrate
0 g Fibre
28 g Protein
2226 mg Sodium
Reprinted from Most Loved Main Courses © Company’s Coming Publishing Limited.
Orange And Dill Salmon
Salmon steaks marinated in citrus juice, maple syrup, wine and dill. Barbecued to perfection.
Orange juice 1/2 cup 125 mL
Maple (or maple-flavoured) syrup 1/3 cup 75 mL
Dry white (or alcohol-free) wine 1/4 cup 60 mL
Chopped fresh dill (or 1 tbsp., 15 mL, dill weed) 1/4 cup 60 mL
Soy sauce 1 tbsp. 15 mL
Salmon steaks 4 4
(3/4 – 1 inch, 2 – 2.5 cm, thick), about 4 oz. (113 g) each
Combine first 5 ingredients in small bowl. Place salmon in shallow dish. Pour marinade over top. Turn until coated. Cover. Marinate in refrigerator for up to 4 hours.
Remove salmon. Discard marinade. Preheat electric grill for 5 minutes or gas barbecue to medium. Cook salmon on greased grill for about 5 minutes per side until salmon flakes easily when tested with fork. Serves 4.
7.2 g Total Fat
11 g Carbohydrate
23 g Protein
182 mg Sodium
Reprinted from Most Loved Main Courses © Company’s Coming Publishing Limited