HoneyBaked Ham Glaze Recipe

I found this recipe in my hunt for a glaze for my Christmas ham. (Recipezaar)

Ingredients

• 1 cooked ham shank, half, bone in (pre-sliced)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon paprika
• 1 dash ground ginger
• 1 dash ground allspice

Directions

1. If you couldn't find a pre-sliced ham, then slice it yourself. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glassed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so it is well coated. Do Not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn ham onto its flat end on a plate. Use a blow torch with a medium size flame to carmelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed. ( Don't expect to use all the sugar mixture) Serve the ham cold or reheated, just like the real thing!

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Here's A Chili's Secret Recipe!

Chili's Southwest Chicken Chili

1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat.

Add onions and sauté along with bell pepper, jalapeño and garlic.
Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice,
sugar, cornstarch and seasonings. Add to vegetable mixture. Add
tomatillos and diced green chiles to pot; bring to boil.

Add beans and chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla
chips on the side.

Yields about 4 quarts.

Source: Brian Kolodziej, vice president of culinary operations at
Chili's Grill & Bar's main office in Dallas, Texas

For more great recipes like this please visit these links >>>>Secret Restaurant Recipes and 5 Star Restaurant Recipes Cookbook

Hardee's Peach Cobbler Recipe

Hardee's Peach Cobbler

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats - thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees F.

Spread the pie filling into a square baking pan. Put the slices of
butter on top of the pie filling, placing them as evenly as
possible.

Carefully remove the pie crust from the pan it is in, and place it
carefully on top of the pie filling and butter. You will need to
cut off the edges that hang over and make them fit on the square
pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20
to 25 minutes, until pie crust is lightly browned.

Serve with a scoop of vanilla ice cream.

Get more wonderful recipes like this at Secret Recipes Cookbook and the 5 Star Restaurant Recipe Cookbook

Just Click the above links!