Baked ham is such a simple dish to make. It’s quick and virtually fool-proof. I am posting the delicious ham Charles made last night. We’d gotten some moonshine soaked cherries from my brother-in-law, Ernie, and thought we’d incorporate it into the ham glaze. Very tasty; could have used a little more cherries and moonshine I am sure!
1/2 ham ~ about 4 pounds
1 small can pineapple rings
1/3 cup dark brown sugar
2 tsp cherry moonshine juice and some cherries
In roasting pan place ham and pin pineapple rings and some cherries to the outside. In bowl combine juice from the pineapple rings, dark brown sugar, and moonshine. Brush some of the glaze over the ham and place in 350 degrees oven and begin baking. Bake for about 1 hour and 15 minutes basting periodically; maybe every 15 minute or so.
Mom always made a version of this when we were kids. If I remember right she used lime jello and mandarin oranges. There are I am sure hundreds of versions out there. The measurements vary from recipe to recipe and the combinations of jello flavors and fruit are endless. Today I went with lime and pineapple, at work we call a similar combination pink parfait and use red jello instead. Pick your favorite color to compliment your picnic!
Jello Fluff Salad
1 cup cottage cheese
1 cup cool whip
1 can pineapple chunks or tidbits ~ 8 o.z. or larger
1 package lime jello ~ I used a 6 o.z. package most recipes call for the smaller 3 o.z. the more you use the fuller the flavor and brighter the color which may or may not be a good thing!
1 cup mini marshmallows
Mix together all ingredients and chill before serving. I like to mix the cottage cheese and jello package together first; I don’t know if it really makes a difference but it incorporates well this way. Like I mentioned before try different flavors of jello and your favorite fruit.
I wanted to do a little something different with my rice today. Thought a pineapple rice would be a tasty side for the Mahi-Mahi I was fixing for dinner. I added a spicy kick and a bit of soy along with some brown sugar and orange juice for a sweet and sour spicy asian flair.
Spicy Pineapple Rice
2 cups chicken broth
1 cup jasmine rice
1 can pineapple tidbits – 8 o.z. – drained (reserving about 1/4 cup juice)
1/4 cup reserved pineapple juice
1/2 tsp crushed red pepper
1/8 cup brown sugar
1/8 cup orange juice
1/4 tsp salt
1 Tbs soy sauce
2 green onions – thinly sliced
salt and pepper to taste
In medium sauce pan bring broth to a boil; add rice and cook for about 10 minutes. In small sauce pan combine remaining ingredients except green onions and simmer for about 5 minutes; stir mixture into partially cooked rice and continue cooking for about 10 more minutes over low heat. Stir in green onions add salt and pepper if desired and serve.
Pizza for lunch today ~ we actually made 2 different kinds but I have to share the bbq pizza sauce. The crust was homemade – used our simple baguette recipe; it came out nice and crispy ~ just the way we wanted. I like to top my BBQ Pizza with chicken and pineapple; today I added bacon too. Like I always tell my dog, ” The only thing better than bacon is …. more bacon!”
BBQ Pizza Sauce
1/4 cup Diced Onion
2 cloves Garlic – minced
1 Jalapeno Pepper
1 1/2 Tbs Butter
1/8 c White Vinegar
1/8 c Brown Sugar
1 tsp Whole Corriander – crushed
1/4 tsp thyme
1/4 tsp Crushed Red Pepper
1/8 tsp Celery Seed
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 c Ketchup
2 Tbs Pineapple Juice ~ I got this from the can of Pineapple Chunks I opened for the toppings
Saute onion, garlic and jalapeno over medium heat until desired doneness ~ we got ours a little toasty before adding rest of ingredients. Add remaining ingredients and heat through. Simmer for 20-30 minutes to combine flavors. Adjust the heat to your liking ~ this was spicy – seed the jalapenos and omit the crushed red if you prefer a milder version. This made enough sauce for 1 pizza ~ leaving a little left over to coat cooked chicken pieces.
We’ve found through trial and error that our pizzas come out the best if you prebake the crust part way before topping. We baked our crust at 425 degrees for 10 minutes before building. Adjust the time and temperature according to the type of crust you are making. After adding sauce, cooked chicken, pineapple, crispy bacon, mozzarella and parmesan cheese we baked an additional 12 minutes to finish crust and heat toppings through.
I’ll post the crust recipe and our traditional sauce recipe soon. Hope you enjoy the BBQ Pizza Sauce recipe ~ Kimberly