Tag: honey

Honey Mustard Slaw

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Cole Slaw is not something I grew up liking.  It’s healthy and fresh and crunchy, but every time I tried it as a kid, it really just didn’t appeal to me.  As a result, I think of this more as an adult side.  My mom would always get it as a side to her fish and chips or fried chicken plate.  I think it’s something about that vinegary taste that turns kids off.  But… You know what kids like?  Honey Mustard.  I have yet to meet a kid who doesn’t like honey mustard.  So, I thought for something a little different, lets see how the two marry.

I was making a hot pastrami sandwich and needed something to top it, but I didn’t want straight yellow mustard and I don’t feel like straight mayo goes with pastrami either.  Hence, the Honey Mustard Slaw was born.  My kids tried it and liked it!  I’ll admit, they aren’t too hot on the Hot Pastrami Sandwich, so they got grilled cheese, but the slaw was a hit!

And the recipe couldn’t be easier, more affordable or more manageable as it lasts for several days covered in the fridge!

Start with a fresh head of cabbage. The fresher the better.

Slice off a couple inches from one side and wrap the rest in plastic wrap and store in the fridge for your next project.

Now Julianne the cabbage which basically just means to thinly and as uniformly as possible slice into strips.

Set the shredded cabbage aside.

Add 2-3 heaping tablespoons of mayo to a medium size bowl with a lid if possible.

Add in a heaping teaspoon of stone ground Dijon mustard.

Add in a good splash of apple cider vinegar.

Stack up about 4-5 slices of pickle or one small pickle would be fine here too, this is what I had on hand.

Slice them up.

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Add in some honey.  Try and invest in some good local honey, if you can, it’s really worth it!

Stir in honey and pickles.

Add in a touch of hot sauce, I am using Sriracha sauce here and only put in a little squirt. Depending on what you are using the slaw for and your heat tolerance, should determine how much you put in and if you don’t care for hot sauce, you can totally leave it out.

Add a good amount of fresh cracked black pepper and a small pinch of kosher salt.

The last thing I like to add in is a dollop of sour cream mostly for the tang and the creaminess.

My method of stirring is to add in the cabbage half first, coat with sauce and then add in the remaining shredded cabbage for the final stir.

Once the cabbage is completely coated with the sauce, you will want to let it rest.

Cover and place in the fridge for a minimum of 2 hours. It will keep this way for several days.

Honey Mustard Slaw

Serves 6-8

Ingredients:

2 cups shredded cabbage

3 heaping Tbs. mayonnaise

2 Tbs. sour cream

1 heaping tsp. stone ground Dijon mustard

1 1/2 tsp. local honey

1 Tbs. apple cider vinegar

4-5 sliced pickles, sliced into strips

1/4 tsp. fresh cracked black pepper

1/4 tsp. kosher salt

Hot sauce to taste (optional)

Directions:

Make the sauce by adding mayonnaise, sour cream, Dijon mustard, honey, vinegar, pickles, cracked pepper, salt and host sauce into a bowl (with a lid if possible).  Stir.  Add in 1/2 cabbage and coat with sauce.  Add remaining cabbage and continue to stir until all cabbage is coated with sauce.  Cover and let sit in refrigerator for at least 2 hours. Enjoy!

Pineapple Honey Glazed Ham

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Baked ham… an Easter tradition in my house growing up.  I’m part of a big Portuguese family, so of course that wasn’t the only thing on the table, there would usually be some sort of roast or stew as well… but, my favorite was always the ham.  My mother always put sliced pineapples on her ham.  So, what I’ve done is incorporate that into my pineapple honey glazed ham. It’s simple and delicious.

A lot of people like spiral hams, and they are yummy, but they can also be quite pricy.  I’ll be using a 10 lb. ham here and with Easter sales at my grocery store, I paid under $10 for this one, score! Spiral hams usually come with a nice little packet, usually brown sugar based that can be used to glaze the ham with, but regular run of the mill hams don’t. So, I’ve included a simple pineapple honey glaze with this recipe that is almost as simple as opening up that packet.

You’ll want to start with figuring out what size pan you’ll use. It’s a good idea for it to have room enough for the drippings, but not be so overwhelmingly big that the glaze doesn’t hang out near the meat. For this 10lb ham, I am using a 9×12″ baking dish.

You will want to prepare your ham to accept the glaze. This can be done by placing the ham cut side down in your baking dish and scoring in a lattice style, criss crossing over the entire skin.

 

ingredients

Here are all the ingredient’s you will need for the glaze: honey, 1 20 oz . can of sliced pineapples, with the juice reserved, 1 T. butter, salt and whole pepper corns.

Take your ingredients and add them in all together to a small sauce pan over medium heat and stir. 1 T butter, 1 t. pepper corns, 2 T. honey, 1/2 t. salt and reserved juice (don’t add the actual pineapples to this mix) The goal here is not to cook it down, but just to get them all mixed in the warmth helps the butter and honey to incorporate. 2-3 minutes should do it.

Next, just pour the glaze over the ham.

Place the pineapples on the ham.

If you have a tough time getting the pineapples to stay put, you can secure them with toothpicks… I didn’t have any trouble due to the shape of my ham.

I like to add a bit more honey to the top for fun… this is about a tablespoon’s worth.

You should cover the ham for cooking, but first what I like to do is spray some cooking spray on the foil so it doesn’t stick to the pineapples.

Next, loosely cover with foil, sprayed side down.

Bake at 325°F for 15 minutes per lb.

It’s a good idea to baste the ham a few times… after your calculated cooking time is through, i like to uncover the ham and put into a 375°F oven for another 20 minutes or so to get some color on your pineapples and crisp up the skin of the ham a bit.

And that’s it… Check to see that the internal temperature is up to 140°F (because ham is fully cooked before you put it in the oven), put it on a platter as seen here with my Rockstar Potatoes. (Be sure to remove toothpicks at this point if you used them)

Baked ham, Rockstar Potatoes and peas! A perfect Easter dinner!

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Pineapple Honey Glazed Ham

plan on 1/2 lb. per person for a bone in ham

Ingredients:

1 cured ham, bone in

1 20 oz. can sliced pineapple, juice reserved

2-3 T. honey

1 T. butter

1 t. black pepper corns

1/2 t. kosher salt

Directions:

Pre-heat oven to 325°F.

For the glaze: In a small sauce pan over medium heat combine juice, honey, butter, pepper corns and salt. Warm through mixing.

Score the ham in a cross hatch fashion.

Pour warmed glaze over ham.  Place pineapples on ham.  Add extra honey if desired over top.  Cover with foil.  Bake 15 minutes per lb.  Baste 2-3 time throughout cooking time.  Remove foil after cooking time and baste again.  Bake for an additional 20 minutes uncovered at 375°F.  Check to see that ham is hot throughout and the skin has started to crisp up, internal temp should be 140°F.

***Gluten-free