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- Honey-Orange Glazed Ham
-
- 2 - 3 poun fully cooked boneless ham
- 1 tbsp orange juice
- 1/4 cup honey
- 1/8 tps ea ground cinnamon and cloves
- Directions
- Place ham on rack in shallow roasting pan. Roast uncovered in a 325° oven for about 30 minutes, or until meat thermometer registers 140°. While ham is roasting, mix together orange juice, honey, cinnamon and cloves in a small bowl. Baste ham with organge glaze during the last 10 minutes of roasting. Serve with roasted potatoes and fresh green beans
- Provided by:
- AZ Pork Council
Where You Can Buy Ingredients:
| Farmers |
|---|
|
47 Ranch Sky Island Beef
McNeal, Arizona, 85617 View details |
|
Hopkins Hog Farm
Elija Hopkins Aguila, AZ, 85320View details |
|
M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
|
Perkinsville Meat Processing
Mark & Cyndy Ducote Chino Valley, AZ, 86323View details |
|
San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Meat Shop
Tim Wilson Phoenix, AZ, 85004View details |
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Featured Recipe
Great Grandma Griffith's Stuffing
The night before making this dish, leave bread out as it should be slightly stale. First, cut bread crusts off if desired. Put pieces of bread, a few at a time, in a blender or food processor. Blend until you have crumbs just a slightly smaller than peas. The crumbs should not be too fine. Next, melt a stick of butter in a large frying pan with the heat on medium. Add diced onions, parsley, and celery leaves and sauté until everything is limp. Add two teaspoons of thyme and thoroughly distribute into mixture. Add a dash of salt and a dash of pepper. Start adding handfuls of breadcrumbs into the frying pan until all breadcrumbs are used or frying pan is full. Make sure to stir the breadcrumbs as they are being added so they can soak up the butter evenly. Now, turn the heat down to low and cook the mixture until it starts to get ‘dry’. It won’t completely dry out because of the butter, but you do not want the mixture soaking wet.
To stuff the bird:
Clean out the cavity of your turkey with a moist paper towel and pat it dry with a different, clean paper towel. Do not pack the stuffing in, just fill it. Start by taking spoonfuls of your stuffing and just sprinkling them inside the bird until the cavity is filled. Make sure to stuff the turkey from both ends, including the neck. Cook the turkey in an oven normally. Enjoy!
