Sloppy Joe Spice Mix

Sloppy Joe

 

My kids have a thing for Sloppy Joes.  I have a thing for super easy mixes that are all ready to go in my pantry!  I ran out of my Wildtree Sloppy Joe Mix and tried to make my own.  This is pretty close.

I try to keep my pantry pretty simple, and we always have the basics to make homemade sloppy joe mix.  Or, make a large amount for a jar to give to friends and family!  Spice mixes like taco seasoning and sloppy joe mix are great to have on hand for a quick 20 minute dinner.

Add this mixture to chili dogs, mustard, in a pie crust, in a flattened biscuit like a hand pie, or of course as sloppy joes!

Sloppy Joe Spice Mix
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 2 Tb. brown sugar
  • 1 Tb. onion powder ** (or cook a diced onion with the meat)
  • 1 Tb. paprika ** (I prefer smoked paprika)
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • Needed to make the Sloppy Joes:
  • 1 lb. ground beef, cooked
  • 8 oz. tomato sauce
  • 6 oz. tomato paste (or omit, but we really like it)
  • 1 Tb. mustard
  • 2 Tb. apple cider or white vinegar
Instructions
  1. Mix and enjoy!
  2. When ready to make sloppy joes, brown 1 pound of ground beef.
  3. Add the spice mix, 8 ounce can of tomato sauce, 2 Tb. tomato paste, 1/2 cup water, 1 Tb. mustard and 2 Tbs. cider vinegar (plain white vinegar works, too).
  4. Simmer over medium-low heat for 5-10 minutes.
  5. Serve on buns with mac and cheese, green beans, cole slaw, etc.
  6. *One alternative is to add ground dry mustard to the mix and omit from adding the 1 Tb. mustard later.

 

Tortellini with Italian Sausage

Tortellini with Red Sauce on Whisk Together 2-3078

 

I purchased a rash guard last summer for swimming and it was the BEST investment I ever made, so I thought I would share it here.  Since they went on sale, I purchased another one so that I have one for swimming and one for just hanging out at the pool or if I know we will be outside a long time.  I know they are $31 or so (normally they are $50), but I find this cheaper than skin cancer and/or 5 bottles of sunscreen.  With a UPF of 50, you don’t have to worry about your chest or shoulders getting burned.  I wash mine in the washing machine on gentle.  They dry super quickly and the new designs this year are super cute.

 

rashguard

Recipe:  The entire family LOVED this meal.  The kids even asked for seconds!!  Super simple and delicious, I cannot wait to add this to the binder of all things pot luck and serving crowds.

Tortellini with Red Sauce on Whisk Together-3097

Why we loved this recipe:

1.  Easy and every day ingredients.
2.  Fast!
3.  Different ways to cook it so I can change the cooking method based on time I have.
4.  Freezer friendly
5.  Delicious

Tortellini with Red Sauce on Whisk Together-3099

 

Tortellini with Red Sauce on Whisk Together-3078

Tortellini with Italian Sausage
Author: Mary Ellen P. Riley / Whisk Together
A delicious tomato based pasta dish with an Italian sausage base and topped with creamy cheese.
Ingredients
  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage (no casings)
  • 18 oz. jar marinara sauce
  • 14 oz. can of diced tomatoes (drained)
  • 9 oz. cheese tortellini (fresh or frozen)
  • 1 cup shredded mozzarella cheese
Instructions
  1. For the stovetop: cook ground beef and Italian sausage in a large skillet over medium heat. Drain if necessary.
  2. Add marinara sauce and diced tomatoes. Heat through.
  3. Add cheese tortellini. Cover and simmer for about 5 minutes or until tortellini is cooked through.
  4. Sprinkle mozzerella cheese on top. Allow to melt (about 5 minutes). Serve with Parmesan cheese, sprinkle with parsley, or serve as is.
  5. For slow cooker: cook ground beef and Italian sausage in the microwave or in a skillet over medium heat until brown. Drain.
  6. Add meat to slow cooker. Add marinara sauce and diced tomatoes. Cook on low 4-8 hours. Add cheese tortellini and cover. Cook 15 minutes.
  7. Sprinkle mozzarella cheese on top. Let melt for about 5 minutes. Serve with Parmesan cheese or parsley or as is.
Notes
Recipe adapted from allrecipes.com

 

Slow Cooker St. Louis Style Ribs

Slow Cooker Ribs-2623 on Whisk Together

Happy June Everyone!

Books:  I started Brenda Maddox’s book “Rosalind Franklin: The Dark Side of DNA” which is a biography of the woman behind the famous “X” photograph of the crystallized DNA molecule.  This photograph led Watson and Crick to the structure of DNA and the Nobel Prize in 1962.  Since Rosalind died of cancer in 1958, she was never even nominated.  

Exercise:  I’m going to try and update the Exercise workouts I like.  I have already posted all of my DVD’s here on the blog.  The following workout is Tabata style – where you work hard for a certain amount of time and then rest for 10 seconds.

45 Minute Total Body Tabata Workout

Plus, it’s free!

Slow Cooker Ribs-2628 on Whisk Together

Recipe:  I am all about the slow cooker during the summer.  It heats up our food and doesn’t heat up the house!   This recipe comes from America’s Test Kitchen “Slow Cooker Revolution”.  The slow cooker is perfect in breaking down the connective tissue in ribs as well as developing a nice tender cut of meat.

I get the St. Louis style ribs not because I’m from St. Louis, but because I like the cut.  The meat seems more substantial than baby back ribs as well.  St. Louis doesn’t have anything to do with how they are cooked.  This cut of rib is a spare rib with the sternum bone, cartilage and rib tips removed which create that nice rectangular rack.  Sometimes you can find them with a seasoning already rubbed in.  If so, simply skip the spice rub step and go directly to putting them into the slow cooker!  Grab some cole slaw and corn on the cob and LOTS of napkins for a full summer meal.

For the BBQ sauce, I use my homemade no-cook sauce.

Slow Cooker St. Louis Style Ribs
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 and 1/2 tablespoons sweet paprika
  • 1 tablespoon brown sugar
  • 1/8 teaspoon cayenne pepper
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 3 pounds St. Louis style ribs
  • 1 and 1/2 cups BBQ sauce
  • cooking spray
Instructions
  1. Spray the inside of a 5-7 qt. slow cooker with cooking spray.
  2. In a small bowl, mix the spices together: paprika, brown sugar, cayenne, salt and pepper. Rub onto the meat.
  3. Place meat into the slow cooker with the meaty side facing outward.
  4. Pour half of the BBQ sauce onto the ribs.
  5. Cook on low 6-8 hours.
  6. At this point, you can remove from the slow cooker and serve with the rest of the BBQ sauce.
  7. Alternatively, at this point you could move them to a foil-lined cookie sheet and tent with foil. Meaty side DOWN.
  8. Broil the ribs 10″ away from the heating element. Skim the leftover liquid in the slow cooker of fat and discard. Brush some of the leftover liquid onto the ribs. Broil about 3 minutes – until browning occurs. Flip and brush again with liquid. Broil another 10 minutes – until browning occurs. Rest 10 minutes. You can boil and reduce the liquid more to serve on the side.
Notes
Recipe adapted from America’s Test Kitchen “Slow Cooker Revolution”

 

Slow Cooker Pulled BBQ Chicken

BBQ Pulled Chicken-2251 on Whisk Together

Book:    Still nothing yet.  Though I think I have concluded society’s whole problem.  It boils down to a lesson that my kid actually did back in first grade.  They had to put things into two categories:  wants and needs.  The problem is a lot of our “needs” are actually wants.  Some people would argue up and down and even fight for that “need” which…. is a want to begin with.  One of the items on the assignment was “milk”.  We had an interesting little discussion on whether milk was a want or a need.  And I mean need.  Do we NEED milk?  I am all for milk.  I bake and drink and love milk.  But will I survive without it?  Yes.  Could I thrive without it?  Probably.  So we put it under the “want” category.  I’m not arguing about dairy – just an example of something to get the wheels turning.

Recipe:

If you want pulled chicken, pork or beef – the slow cooker is the way to go.  Unless you own a smoker of course.  Low and slow, the trusty slow cooker will turn your chicken to shreds which is what you want here.

Why 2-3 hours on low?  Because that is when you’re chicken is done and why chicken that sits in the slow cooker for 8-10 hours tastes gross, dry and overcooked.  So how do you have this ready to go when you are home from work?  I would make a batch on the weekend and freeze or fridge the leftovers.  Cooked chicken is good for 5-7 days in the fridge.  Raw chicken is only good for 2-3 days, so might as well use it up.

(Okay, technically this might not be considered BBQ because it is just meat with BBQ sauce… I get it. )

Why I like this recipe:

1.  Easy and delicious.
2.  You get that smokey flavor without the wait time.
3.  Great for small or large families.
4.  Freezer friendly.
5.  Kid approved!

BBQ Pulled Chicken-2253 on Whisk Together

Slow Cooker Pulled BBQ Chicken
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 onion, finely chopped
  • 1/2 cup (or about 1 small can) of tomato paste
  • 5 tsp. chili powder
  • 3 garlic cloves, minced
  • 1/4 tsp. cayenne pepper
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 Tb. mustard
  • 4 tsp. cider vinegar
  • 4 tsp. hot sauce (or less for less heat)
  • 1 tsp. liquid smoke
  • 4 – boneless skinless chicken breast
  • salt and pepper
  • sandwich buns
Instructions
  1. Put all of the ingredients from onion through cayenne pepper in a medium microwave bowl. Pop it in the microwave for about 3 minutes. Stir once or twice before the three minutes is up and the onion should be a little soft.
  2. Add this hot mixture to the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar. Whisk to combine.
  3. Add chicken to the top and nestle them in the sauce. Cook on low about 2-3 hours or until it shreds easily with a fork.
  4. Whisk in the hot sauce and liquid smoke. Serve on buns.
Notes
BBQ sauce recipe adapted from America’s Test Kitchen

 

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough: Whisk Together

 

I know some people are die hard Aldi lovers.  But, I went to Aldi the other day and then stopped by Greyson’s Produce Stand on the way home.  It was almost half the price!  You MUST go there before Aldi.  The produce was fresh, didn’t smell weird, nothing I had to throw away (like I sometimes have to with Aldi) and the people were very friendly.  No, they didn’t pay me to write this 🙂  I had to tell everyone nearby OFallon MO to check it out!  It is just south of 70 off Hwy K.  And they have stuff reasonably priced that is hard to find like fresh coconut.  You can also buy watermelons there and there is a $1 bin full of bagged produce.

Greyson's+Produce+logo+by+Danielle+Ambry

Greyson's+Produce+Stand

 

 

Whole Wheat Pizza Dough-2334 on Whisk Together

Recipe:    I have been working on another whole wheat pizza dough recipe because the ones in the past all contained some all-purpose flour.  Additionally, many of my previous whole wheat pizza doughs are tough to work with and don’t flatten out properly.  This one worked great!  I have two methods to putting it together just in case you don’t plan ahead and make it the night before.  The other method lets you make the pizza dough the same day!  This made one large medium crust pizza – not too thin and not too thick.  It had a good chew and was so easy to put together that my 4 year old did it.

Whole Wheat Pizza Dough-2333 on Whisk Together

For those of you who do homemade pizza night once a week – this one might be fun to try!  Plus it is 100% whole wheat flour.  Not that “3 cups of all purpose flour and 1/2 cup whole wheat flour” that you see quite often.

Why orange juice in the recipe?  Because the orange juice offsets the bitter taste (tannins I believe) of the whole wheat.

Whole Wheat Pizza Dough-2335 on Whisk Together

 

The above pizza is a layer of garlic/olive oil, caramelized onions, spinach and mozzarella cheese.  (I would have preferred fontina, but used what we had on hand!)

Whole Wheat Pizza Dough
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 3 cups (12 ounces) white whole wheat flour
  • 2 teaspoons instant yeast*
  • 1 and 1/4 teaspoons kosher salt
  • 2 tablespoons honey
  • 2 tablespoons room temperature orange juice
  • 2 tablespoons olive oil
  • 3/4 cups warm water
  • *use 3 teaspoons instant yeast if not rising overnight
Instructions
  1. In a large measuring cup, mix the warm water, yeast, orange juice and honey. Allow to sit for 5 minutes just to be sure if your yeast is alive and well (or if you know it’s alive, skip this step and mix everything together).
  2. In a great big bowl, mix the white whole wheat flour, salt and olive oil. Cover and let rise for 30 minutes.
  3. Knead dough for 5 minutes in the mixer, bread machine or your hands. Allow to rest and rise covered for 30 minutes.
  4. At this point, put it in the fridge and let it rise overnight (if using 2 tsp yeast) or later in the day (using 3 tsp yeast).
  5. Remove 1-2 hours before using (or at least 20 minutes).
  6. Preheat oven to 450 degrees preferably with the pizza stone inside.
  7. Shape the dough onto parchment paper. Add toppings. Bake 15 minutes.
Notes
Recipe adapted from King Arthur Flour

 

Slow Cooker Chicken Nacho Chili

Slow Cooker Chicken Nacho Chili-2162 on Whisk Together

Book Update:  “I hate affected, niminy-piminy chits!”

Louisa May Alcott said it.  Not me!  Ahhh, you gotta love those non-conforming transcendentalists.  Oh wait.  Everyone conformed before the 1960’s.  Right?  😉

Quinoa Spaghetti-1513 on Whisk Together

 

This is a new favorite find at Trader Joe’s.  Organic Brown Rice and Quinoa Spaghetti Pasta.  My kids would never eat the whole wheat spaghetti pasta I purchased at the normal grocery store, but they do like eating this!  Tastes great and a fast meal with the Three Cheese Pasta Sauce.

Slow Cooker Chicken Nacho Chili-2173 on Whisk Together

Recipe:  So… this recipe is awesome because….

1.  You make it in the slow cooker.  I needed something ready to eat after Easter service, so I threw this in the crockpot before getting ready and heading off.

2.  It’s easy peasy and no fuss ingredients.

3.  You can turn it into more of a soup by adding more chicken broth.  Or you can use it as nacho toppings.  Or you can eat it as a thickened chicken chili.

4.  It is DEE-licious.

5.  You can freeze the whole meal before you cook it.  You can make 2-3 of these to stash in the freezer for a quick meal later. Or, freeze the leftovers!

6.  And I’m making it again tonight.

Slow Cooker Chicken Nacho Chili-2177 on Whisk Together

So there you have it and why you should make it!  Now print it, pin it, or whatever you want.  You need to make this.  And yes, I vote for purchasing smoky paprika.  Sooooo good and smells heavenly.  Most paprika I buy has no flavor or scent, just a red color.  But the smoky paprika always added some nice smoky notes to my food without me having to actually smoke the food.  Or just use what you got!  I usually have most of the ingredients for this dish.

 

Slow Cooker Chicken Nacho Chili
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 16 ounces (or 1 -14 oz. can) low sodium chicken broth
  • 1 (14.5 oz.) can diced tomatoes (or use Rotel if you like spicy)
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano (or pizza seasoning if you’re out of oregano)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 cans (15 oz.) pinto beans or light or dark red kidney beans, rinsed and drained
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3-4 (about 2 lbs.) boneless, skinless chicken breast
Instructions
  1. In a slow cooker, dump all of the ingredients with the chicken breasts on top nestled into the ingredients below.
  2. Cook on low 3-4 hours. Shred chicken inside crock pot. Add salt and pepper to taste.
  3. Serve with tortilla chips, corn tortillas, chopped scallions, salsa, chopped tomatoes, shredded cheddar cheese, sour cream, avocado, guacamole
Notes
If you need to increase the cooking time, or have skinless/boneless chicken thighs on hand, then you could use those and increase the cooking time to 4-5 hours on low heat.  [br][br]Recipe adapted from http://www.cinnamonspiceandeverythingnice.com/slow-cooker-shredded-chicken-chili/

 

Beef and Vegetable Stew

Beef and Vegetable Stew on Whisk Together

 

Book:  I started reading “All the Light We Cannot See” by Anthony Doerr.  It is one of those books on Amazon with 5000 reviews.  Scratch that – it now has over 8,000 reviews with almost 5 stars!

Beef and Vegetable Stew-1 on Whisk Together

Recipe:  This recipe is a healthier version of beef stew from America’s Test Kitchen.  Adding a lot of extra vegetables to the recipe decreases the calories by 300 and 16 grams of fat for a typical beef stew recipe.  Nobody turns down vegetables simmering in meat and broth!  It almost makes vegetables actually taste good 🙂  Kidding.  This was very tasty and delicious comfort food.  Of course leftovers were really good, too.  I like how America’s Test Kitchen builds the flavors one on top of the other and adds them at the right time so that your potatoes and carrots do not turn to mush from overcooking.

This recipe could be created in the slow cooker if you choose.   I find the oven and Dutch Oven  are easier for me right now, but feel free to cook it on Low for 7-8 hours or on High for 3-4 hours.

One big deal about this recipe I must add:  I do NOT like mushrooms.  I cannot stand the texture or taste of mushrooms in any form.  BUT, I do like them in this dish.  Nobody, not even the kids, noticed that I substituted some mushrooms for beef. The mushrooms really take on a nice beefy flavor.

Beef and Vegetable Stew
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 2 lbs. beef stew meat, or beef chuck roast in 1.5″ chunks
  • salt and epper
  • 5 tsp. olive or canola oil
  • 1 (6 oz.) medium portobello cap or baby bella mushrooms, cut into 1/2″ pieces
  • 2 onions, minced
  • 3-4 garlic cloves, minced
  • 1 Tb. fresh thyme or 1 tsp. dried thyme
  • 3 Tb. flour
  • 1 Tb. tomato paste
  • 1 and 1/2 cups dry red wine (or beef broth)
  • 2 cups chicken broth (I use low sodium)
  • 2 cups beef broth (I use low sodium)
  • 2 bay leaves
  • 12 oz. (2-3) red potatoes, 1″ pieces
  • 4 carrots, peeled, halved and 1″ thick
  • 4 parsnips, peeled, halved and 1″ thick (or substitute carrots)
  • 1 lb. kale, remove stems and cut 1/2″ thick
  • 1/2 cup frozen peas
  • 1/4 cup minced fresh parsley (optional)
Instructions
  1. Preheat oven to 300 degrees.
  2. Sprinkle meat with salt and pepper.
  3. Heat the dutch oven to medium- high with some oil. Brown the stew meat for about 5-10 minutes. You need to do this in batches. Add oil as needed. Set aside.
  4. Once all the meat is browned (not necessarily cooked through) and removed, add mushrooms. Cover with lid. Turn heat down to medium and cook 5 minutes. Take the lid off and cook another 5-10 minutes.
  5. Add onions with 1 Tb. oil. Cook 5 minutes.
  6. Add garlic. Cook 30 seconds.
  7. Add flour and tomato paste. Cook 1 minute.
  8. Add wine slowly. Whisk to combine and scrape the bottom of the Dutch oven while adding.
  9. Add broths slowly.
  10. Put the lid on and the whole thing in the oven for 90 minutes.
  11. Remove lid and add potatoes, carrots and parsnips. Cook 60 minutes.
  12. Remove lid and add kale. Cook 10 minutes.
  13. Remove Dutch oven from the oven and add peas and parsley. Add lid back on for 5-10 minutes. Serve hot.
Notes
Recipe from America’s Test Kitchen “Healthy Family Cookbook”

Recipe from America’s Test Kitchen “Healthy Family Cookbook”

Ham and Cheese Crustless Quiche

Ham and Cheese Crustless Quiche on Whisk Together

Book:  We finished “Walt Disney” by Bob Scollen and it was a treat.  What an amazing life the man led!  I am sure there was a lot left out since it was a juvenile book, but maybe that is for another time.

I finished reading Desires and Devices: A History of Contraceptives in America by Andrea Tone as well.  It was written by a professor and done so eloquently.  If you ever want to find a conspiracy or research in regards to contradicting our assumptions, this book would fit the bill.  One example, for all of our advances the United States is still highest in pregnancy rates in people under 20 (only Hungary beats us).   The entire last half of the book was on the pill and the Dalkon Shield failure.  The failure resulted in a halt on research everywhere in order to keep from being sued into bankruptcy basically.  (Maybe that’s why nothing really new has come out in like 30 years?)  An interesting social history on the United States with great attention to detail into the fraud and deceit behind some of the studies done to move ahead in science and technology.

Recipe:  No really good way to segue into a crustless quiche from that topic!  Well, we had a ton of leftover delicious bestest ham ever from the holidays and made this quick quiche for dinner.  YUM!  Dinner, breakfast, brunch whatever!  Use any meat you want, any veggie and any cheese.  Maybe I should call it the “Whatever Crustless Quiche.”  🙂

Ham and Cheese Crustless Quiche_2 on Whisk Together

Ham and Cheese Crustless Quiche

Ingredients

  • Ham and Cheese Crustless Quiche
  • serves 6-8
  • 6 ounces cooked ham, diced (about 1 and 1/4 cups)
  • 3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
  • 4 ounces cheddar cheese (or any mixture), about 1/2 cup
  • 8 large eggs or 7 extra large eggs
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees. Spray a pie plate with cooking spray.
  2. Sprinkle the ham, vegetables and cheese into the plate.
  3. In a large bowl, whisk together the eggs, milk, salt and pepper.
  4. Pour onto top of the meat. Bake about 30 minutes. Jiggle the quiche to see if it is set. If not, bake another 5 minutes.
  5. Cool for a few minutes, serve and eat!
  6. Recipe adapted from Food.com
http://www.whisktogether.com/2015/01/10/ham-and-cheese-crustless-quiche/

Ham and Cheese Crustless Quiche
serves 6-8

6 ounces cooked ham, diced (about 1 and 1/4 cups)
3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
4 ounces cheddar cheese (or any mixture), about 1/2 cup
8 large eggs or 7 extra large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees.  Spray a pie plate with cooking spray.
Sprinkle the ham, vegetables and cheese into the plate.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Pour onto top of the meat.  Bake about 30 minutes.  Jiggle the quiche to see if it is set.  If not, bake another 5 minutes.
Cool for a few minutes, serve and eat!

Recipe adapted from Food.com

The Best Ham You Ever Made

Best Ham Ever on Whisk Together

Book:  The children and I are reading  “Walt Disney” by Bill Scollon.  Since we are planning a trip to Disney World, I thought it would be a fun read.  It’s a great book for teaching grit and perseverance as well.  Walt failed time and time again.  He was rejected from the Kansas City newspapers because there was not job available.  His film distributor was trying to pay him less and less for his films of Oswald.  He also came from a poor family and worked his way up the ladder by being smart, a hard worker and countless hours of practice.  I recommend it for anyone wanting to teach their children these values.

Recipe:  This is the BEST ham we have ever made.  I have made them for holidays and such when they go on sale every year.  I have tried cooking whole hams in the slow cooker which was just plain gross.  I tried cooking them in the oven which was just okay.  FINALLY, we got it right.  This recipe takes a little bit of planning ahead, but it isn’t that bad.

Is a ham freezer friendly?  The butcher suggested not to freeze a whole ham.  But from experience, I had no problem freezing small portions of ham like leftovers, soups or batches for sandwiches.

Best Ham Ever_1 on Whisk Together

The Best Ham You Ever Made

Ingredients

  • 1 - spiral sliced, bone in half ham (7-10 lbs)
  • You will need: 1 oven bag (you will see these often used for roasting turkey)
  • Glaze:
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • (if you need more glaze, simply mix together equal parts of brown sugar and honey)

Instructions

  1. Do NOT open the ham up all the way. Remove any mesh or outer foil and keep the inner foil or plastic wrap on the ham!
  2. With the ham still wrapped, place it in a very large bowl or stock pot. Fill the pot to the top with HOT water. Let the ham sit for 45 minutes.
  3. Drain the water and cover the ham up again in hot water for another 45 minutes.
  4. PREHEAT OVEN TO 250 DEGREES.
  5. Remove ham from water and the plastic or foil wrap it is in. Place the ham into an oven bag and twist the end. Seal with the twist tie that came with the bag and cut off any extra plastic. Cut 3 or 4 slits into the top of the bag.
  6. Bake ham in roasting pan pan for 60-90 minutes.
  7. While the ham is baking, mix the brown sugar and honey in a bowl. Heat it in the microwave for 20 seconds.
  8. INCREASE OVEN TO 350 degrees. Cut open the oven bag and brush 1/3 of the brown sugar glaze on the ham. Pop in the oven for 15 minutes.
  9. Brush another 1/3 of the glaze on the ham. You may need to reheat the honey/brown sugar again in the microwave. Let the ham rest for 15 minutes under foil. Carve and eat!
  10. Serve ham with leftover glaze.
  11. Cooking technique from America's Test Kitchen
http://www.whisktogether.com/2015/01/08/the-best-ham-you-ever-made/

Best Ham EVER
serves 10-12

1 – spiral sliced, bone in half ham (7-10 lbs)

You will need: 1 oven bag (you will see these often used for roasting turkey)

Glaze:
1/2 cup brown sugar
1/2 cup honey

(if you need more glaze, simply mix together equal parts of brown sugar and honey)

1.  Do NOT open the ham up all the way.  Remove any mesh or outer foil and keep the inner foil or plastic wrap on the ham!
2.  With the ham still wrapped, place it in a very large bowl or stock pot.  Fill the pot to the top with HOT water.  Let the ham sit for 45 minutes.
3.  Drain the water and cover the ham up again in hot water for another 45 minutes.
4.  PREHEAT OVEN TO 250 DEGREES.
5.  Remove ham from water and the plastic or foil wrap it is in.  Place the ham into an oven bag and twist the end.  Seal with the twist tie that came with the bag and cut off any extra plastic.  Cut 3 or 4 slits into the top of the bag.
6.  Bake ham in roasting pan pan for 60-90 minutes.
7.  While the ham is baking, mix the brown sugar and honey in a bowl.  Heat it in the microwave for 20 seconds.
8.  INCREASE OVEN TO 350 degrees.  Cut open the oven bag and brush 1/3 of the brown sugar glaze on the ham.  Pop in the oven for 15 minutes.
9.  Brush another 1/3 of the glaze on the ham.  You may need to reheat the honey/brown sugar again in the microwave.  Let the ham rest for 15 minutes under foil.  Carve and eat!
10.  Serve ham with leftover glaze.

Cooking technique from America’s Test Kitchen

Juicy and Delicious Ham Secrets on Whisk Together

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