Monday, March 9, 2009

Ham Glaze

8-10 lb fully cooked, bone in ham.
1 1/4 c. Brown Sugar
1/3 c. Pineapple Juice
1/3 c. Honey
1/3 c. Orange Juice
2 Tb. Dijon Mustard

Combine all ingredients except the ham in a saucepan. Bring to a boil, reduce heat, and allow to simmer for 10 minutes.

Preheat oven to 325. Place ham in roasting pan. To keep ham from drying out I wrapped it in tinfoil, making a "tent" on the top. Cook ham for 2 hours, remove from oven, baste with the sauce. Return to oven and continue basting every 10 minutes for the next 30-45 minutes.

*When I made this I doubled the sauce. I made one batch that I poured over the ham when I first put it in the oven. I then made another batch to baste with during the last hour of cooking. I used the remainder as a sauce to dip the ham in.

I also cooked the ham longer at a lower temperature to help it from drying out.

Crockpot Mashed Potatoes

5 Lb bag of potatoes
1 package of cream cheese, room temperature
1 c. sour cream
1 chicken bullion cube
1/2 cup water, reserve from boiling the potatoes
1 tsp. garlic powder

Wash and peel potatoes, cutting into halves or quarters. Cover completely with water and boil for 15-20 minutes.
Remove 1/2 c. water from the potatoes, add the chicken bullion cube, mix until dissolved, set aside.
Drain potatoes, return to pot. Add the cream cheese, sour cream, chicken bullion water and garlic powder. Mash the potatoes well.
Put the potatoes into a 4-6 Qt. crock pot on low heat for 2-4 hours.

This recipe is especially nice when you have a big meal and don't want to have to wait until the last minute to make the potatoes.

Chicken Enchilada Dip

2 packages (8 oz.) Cream Cheese
2 c. Mayo
2 c. Sour Cream
2 cans of Green Chilies
2 c. shredded Cheddar Cheese
3 Chicken Breasts, cooked and shredded.

Put all ingredients in crock pot and warm for several hours.

Sweet Chex Mix

1 c. Karo Syrup
1c. Sugar
3/4 c. butter (not margarine)
A pinch of baking soda
18 c. of mixed Golden Grahams and Rice Chex*

Preheat oven to 250.

Bring first three ingredients to a boil on the stove top, then add the baking soda.
Stir over the cereal mix to coat evenly.
Spread over a large cookie sheet and bake for 25 minutes. Remove from the oven and spread on a sheet of wax paper to cool, breaking up the pieces.

*You can use any combo of the two cereals to equal 18 cups, or you can change it up a bit, using some of your favorite cereal or nuts.