Glazed Ham Recipe

Ingredients for glaze

1 cup brown sugar

1 cup beer

¼ cup honey

1 Tablespoon mustard

(French’s 100% Natural Yellow)

¼ cup lemon juice

(squeezed from lemons)

Mix ingredients and bring to a rolling boil while stirring frequently and pour liquid over the ham and between slices. Use a brush to thoroughly apply the mixture.

Place the ham inside a cooking bag or cover it with heavy duty Reynolds Wrap and place in a container with a lid to seal the juices and flavor.  Allow the ham to set for several hours in your refrigerator before baking or heating in your oven. Baking temperature (350 degrees)

After baking, arrange pineapples around the ham. Grapes or, other fruits of your choice can be added. Baking temperature (350 degrees)

Note: The amount of ingredients you use should depend on your taste, and the size of the ham.

Recipe by: Ellen J. Barrier

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Spicy Jack Mac and Cheese with Broccoli

2 cups (8 oz.) dry elbow macaroni

2 cups chopped frozen or fresh broccoli

2 cups (8 oz.) shredded sharp Cheddar cheese

2 cups (8 oz.) shredded Pepper Jack cheese

1 can (12 fl. oz.) Carnation© Evaporated Milk

½ cup grated Parmesan cheese, divided

½ teaspoon of ground black pepper

2 Tablespoon of bread crumbs

Preheat oven to 350 degrees.

Lightly butter a 2 ½ quart casserole dish.

Cook macaroni in a large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time and drain.

Combine cooked pasta, broccoli, Cheddar cheese, Pepper Jack cheese, evaporated milk, ¼ cup Parmesan cheese, and black pepper in large bowl. Pour into the prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs. Sprinkle over Macaroni mixture. Cover tightly with aluminum foil.

Bake covered for 20 minutes; and remove the foil and bake for an additional 10 minutes, until lightly covered.

   

Menu:
Spicy Jack Mac and Cheese with Broccoli
Chicken; baked, broiled, or grilled

Green leafy vegetables

Salad 

Note: This is a delicious and nutritious meal.

__ Ellen J. Barrier