Cranberry Burgundy Ham 10-14 pound bone-in fully cooked ham Whole cloves 1 16 ounce can whole cranberry sauce 1 cup brown sugar 1/2 cup burgundy wine (water or broth) 2 tsp. prepared mustard Place the ham, fat side up, in a shallow roasting pan. Score the fat with a knife and stud with the cloves. Bake at 325ºfor 2 1/2- 3 hours or until done In a saucepan, stir together the cranberry sauce, brown sugar, burgundy and mustard. Simmer for 5 minutes. During the last 30 minutes of baking time for the ham, spoon half of the glaze over the top. Serve the remaining sauce with dinner. This makes 3 cups of sauce. Mailing List Archives for world famous recipes famous quotes and chicken recipes mailing list world famous recipes world famous recipes world famous recipes famous quotes famous quotes famous quotes chicken recipes chicken recipes chicken recipes Crumb-Crusted Honey Mustard Ham 1 boneless baked ham (8-1/2 pounds) 1/4 cup Dijon mustard 2 tablespoons honey 7 ounces rye bread with caraway seeds (6 to 7 slices) 1/2 cup chopped parsley 2 tablespoons snipped chives 2 tablespoons olive oil Honey-Mustard Sauce Preheat oven to 400 º. Place ham on rack in roasting pan. In small bowl, blend mustard and honey. Brush over ham. In food processor; process bread to measure 4 cups coarse crumbs. Transfer to large bowl, add parsley and chives, and toss well. Add oil and toss again. Pat crumb mixture over ham, covering completely. Tent ham with aluminum foil. Bake ham 45 minutes, or until heated through. Remove foil and bake 20 minutes longer, or until crusty. Meanwhile, make Honey-Mustard Sauce. Slice ham and serve with sauce. Makes 24 servings Honey-Mustard Sauce In small bowl, stir together 3/4 cup Dijon mustard, 2 tablespoons honey, and 1 tablespoon fresh lemon juice until well blended. Fold in 1-1/2 cups finely diced gherkin pickles and 1/3 cup minced red onion. Makes 2--3/4 cups Cabin Rentals Gatlinburg Easter Quotes Arizona MLS Vending Machines Easter Recipes Cash Advances Easter Jokes Easter Sites Stone Mantels Beef Barley Vegetable Soup "Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy." Original recipe yield: 10 servings. 1 (3 pound) beef chuck roast 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables 4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar 1/4 teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste. Nutrition Info Servings Per Recipe: 10 Amount Per Serving Calories: 323 Total Fat: 17.3g Cholesterol: 62mg Sodium: 600mg Total Carbs: 23g Dietary Fiber: 5.2g Protein: 20.1g