Christmas Ham Wrapped in Puff Pastry

Christmas Ham Wrapped in Puff Pastry

There’s ham under that golden puff-pastry pineapple! A riff on the iconic glazed ham covered with pineapple rings and cherries, every slice of this show-stopping main course has flaky pastry and salty ham topped with sweet pineapple sauce.

Level: Easy

Total: 2 hr 20 min

Active: 25 min

Yield: 14-16 servings

Ingredients:

One 6-pound boneless ham

Two 17.3-ounce packages puff pastry (4 sheets)

2 large eggs, lightly beaten

Two 8-ounce cans crushed pineapple

3/4 cup light brown sugar

 

2 tablespoons apple cider vinegar

5 cloves

2 tablespoons cornstarch

3 maraschino cherries

Directions:

1. For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one.

2. Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.

3. Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.

4. For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.

5. Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.

6. Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.

Christmas Ham Wrapped in Puff Pastry
Print Recipe
Christmas Ham Wrapped in Puff Pastry
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


Tandoori Salmon
Print Recipe
Tandoori Salmon
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Best Ever Barbecued Chicken – Homemade BBQ Sauce

Best Ever Barbecued Chicken – Homemade BBQ Sauce

Barbecued chicken

Spring and summer are definitely ideal for barbecuing.  So what are you grilling?  Tired of the same old same old?  Why not grill some finger licking good Barbecued Chicken?

Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues.  Was it the sauce?  Or is there a marinade?  Well, after much searching I found out it takes both!  Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue.  Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!

So really there are 3 steps to making the Best Ever Barbecued Chicken:

  1. Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken.  Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered.  I use boneless chicken thighs but you can use any part or parts you like.  The rub works better on skinless parts so I’d advise you to remove the skin.  Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours.  If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
  2. Grill the marinated chicken perfectly.  Click here for grilling tips.
  3. Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.

So here’s my super yummy Homemade Barbecue Sauce.  The recipe makes about 2 quarts.  I keep the sauce in quart sized mason jars in the fridge.  It keeps for about 3 months.

This article contains affiliate links

Ingredients:

4 Cups Ketchup

1 Cup Blackstrap Molasses

1 Cup Dark Brown Sugar – Packed

1/2 Cup Seedless Blackberry Preserves

2/3 Cup Apple Cider Vinegar

2 Tbl.  Basic BBQ Chicken Rub  (click here from my recipes)

Directions:

Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.

Simmer 10 – 15 minutes.

Remove from heat and use or transfer to jars for storing.

Best Ever Barbecued Chicken - Homemade BBQ Sauce
Print Recipe
Best Ever Barbecued Chicken - Homemade BBQ Sauce
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
  2. Simmer for 10 - 15 minutes
  3. Remove from heat and use or transfer to jars for storing.
Share this Recipe
Powered byWP Ultimate Recipe
Marinated Pork Loin with Grilled Corn Salsa

Marinated Pork Loin with Grilled Corn Salsa

It’s just about time to fire up those grills for a season of outdoor cooking! But even if you don’t have a grill, you can enjoy this incredible Marinated Pork Loin with Grilled Corn Salsa recipe. I’ll tell you how! It’s a simple recipe that is jam-packed with flavor.The key to the present pork is that the marinade, that is incredibly easy. It’s an equivalent liquid I exploit for smoking pork, cookery pork and for my Slow cookware Carolina-Style force Pork; don’t you simply love recipes you’ll be able to use completely different ways? The marinade is simply four ingredients: Apple acetum, Tabasco, sugar, and water.This time I had a 2 and one 0.5 pound cut of pork, therefore I marinated it within the liquid for concerning three hours. The day I created this it absolutely was cold and really windy, therefore I didn’t fan the flames of my outside grill; I used my indoor grill (story in a very bit). you’ll simply roast this pork rather than cookery it. The instruction contains a note this for you.

We’re awaiting our contractor friend, Jack, to urge freed up from alternative jobs to start out some home renovations. enclosed within the work he’ll be doing for U.S.A. could be a room rework. As a part of that rework, I’ll be substitution my cooktop (which I actually have loathed from the instant I set eyes thereon – another story altogether and I’ll tell you concerning it throughout the renovations).The cooktop is electrical (one Brobdingnagian purpose against it), and it’s a Jenn-Air vogue with interchangeable elements. one amongst those elements could be a grill insert. This grill insert could be a real pain within the backside to wash and there’s just one temperature. Hot. I’m pretty bound that within the twenty years this cooktop has been in use, I’ve used that insert but 5 times.So, I patterned before this mess of associate degree appliance cheerfully, joyfully, and with my most sincere good day heads to the dump, I’d use it an extra time. *big smile*

The first issue I did was to grill the corn for the condiment. I rubbed the clean ears with oil and grilled them till I had some nice char marks all round the ear. Then I cut the corn from the ears and supplemental inexperienced onions, sweet bell peppers, jalapeno, lime juice, cumin and a splash of wine vinegar.For the pork, once it absolutely was marinated, I removed it from the marinade and besprent it with kosher salt and ground black pepper. The cook time can vary counting on however you’re preparation it, however you would like an indoor temperature reading of 145°F. A loin, lyonnaise at 350°F can take concerning twenty minutes per pound.

After letting it rest for about five minutes, it’s ready to slice and serve with the corn salsa. Simple, delicious, beautiful and tasty, you must try this recipe!

 

(This post has affiliate links)


 

Click here Marinated Pork Loin with Grilled Corn Salsa for recipes.

Ingredients

1 -2½ pound pork loin
2 cups apple cider vinegar
¼ cup Tabasco sauce
¼ cup sugar
water enough to cover the pork in liquid in a ziplock bag, or bowl.

Instructions

Combine the vinegar, Tabasco and sugar in a bowl, or ziplock bag.
Stir until the sugar dissolves.
Add the pork loin and enough water to completely cover the pork.
Refrigerate for 2-5 hours.
Remove the pork from the marinade and sprinkle with kosher salt and ground black pepper.
Cook (using your desired method: grill, roast or smoke) until the internal temperature reaches 145°F.
Remove from the heat and allow to rest for 5 minutes.
Slice and serve.

Notes

Roasting time at 350°F: approximately 50 minutes (or 20 minutes per pound)

 

Marinated Pork Loin with Grilled Corn Salsa
Print Recipe
Marinated Pork Loin with Grilled Corn Salsa
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Easy Homemade Barbecue Sauce

Easy Homemade Barbecue Sauce

Summer officially begins in 4 days!  So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!

When it comes to barbecue sauce nothing beats homemade!  I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best!  Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy.  I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.

Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it!  But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub.  Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!

So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub.  They’re both delicious!  I always have a jar full of these spice combos to use year round.  Just click on the rub for the recipe and tips about using them.

Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!

Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness.  Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.

Now scroll down for my homemade barbecue sauce recipe.  Happy grilling!

 

Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
Print Recipe
Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
Print Recipe
Ingredients
Servings:
Instructions
  1. Place all ingredients in a saucepan and cook over medium heat until everything is well combined and sugar has been absorbed
  2. Place in serving bowl or in jars for storing
  3. Store in the refrigerator. It will last about 2-3 months.
Share this Recipe
Powered byWP Ultimate Recipe