FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
• 3 pound cooked boneless ham
• 2 tablespoons honey
• 1 tablespoon stone-ground mustard
• 1 teaspoon cider vinegar
• 5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
• 3 tablespoons butter
• 1/2 cup dried tart cherries
• 1/3 cup cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon ground cardamom
• 1/4 cup almonds, sliced or slivered and toasted
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard.
Brush ham with glaze during the last 5 minutes of baking.
To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally.
Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom.
Simmer, uncovered, for 5 minutes.
Stir in toasted almonds.
Slice ham; serve with onion mixture.
Perfect for a late lunch or dinner. This cooked, boneless ham is glazed with a mixture of honey, mustard and cider vinegar. Serve with sugar snap peas and roasted new potatoes.
Calories 277 calories; Protein 26 grams; Fat 10 grams; Sodium 1337 milligrams; Cholesterol 43 milligrams; Saturated Fat 4 grams; Carbohydrates 20 grams; Fiber 2 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.