ChristmasDay

Honey Baked Smoked Ham and Glaze

TSR has discovered that the tender hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. One at a time, each ham is then coated with granulated sugar that has been mixed with spices - a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the sugar-coating is added, and the blowtorch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs 10 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season. For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that's pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. If you don't have one, you can find a small one in hardware stores for around 15 bucks. We'll leave this recipe up for 2 weeks to get you through Christmas. Happy Holidays!!

Ingredients

1 fully cooked shank half ham, bone-in (pre-sliced is best)

Glaze

1 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/8 teaspoon paprika

dash ground ginger

dash ground allspice

1.First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

Note from TeeterKat:

I like my ham well done,

so I wrap it in heavy aluminum foil

and bake it in my oven at 350 degrees

for at least one hour.

2. Mix the remaining ingredients together in a small bowl.

3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.

4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

5. Turn the ham onto its flat end on a plate. Use a blowtorch * with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.

*If you don’t have a blowtorch, use the boiler in your oven. First, turn the ham on its sides to caramelize each side, then turn the ham onto its flat end to caramelize. Last turn top up and caramelize it. Continue to watch; do not burn.

Makes 1 holiday ham.

Recipe courtesy of

TopSecretRecipes

TOP

Broccoli-Cauliflower Salad

"This can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead

of peanuts. Bacon lovers might want to

add a few extra slices."

Yield: 8 servings.

Ingredients

1 head fresh broccoli, diced

1 head cauliflower, chopped

1/2 red onion, diced

3/4 cup sunflower seeds

3/4 cup peanuts

3/4 cup white raisins

Dressing

1 cup creamy salad dressing

1 1/2 tablespoons white wine vinegar

1/4 cup white sugar

12 slices bacon

DIRECTIONS:

Combine the cauliflower, broccoli, onion, sunflower seeds, peanuts and raisins. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

Just before serving, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and sprinkle over salad.

Serve immediately.

TOP

Carrot Soufflé

"This is one of TeeterKat's favorite dishes!

In a food processor bowl process

3 pounds "cooked" carrots.

DO NOT OVER PROCESS.

Add: 1 cup room temperature butter

Mix until smooth.

Then add: 1/2 cup evaporated milk, mixing well, stopping once to scrape down sides of processor.

Sift next 8 ingredients into a large bowl:

1/2 cup all purpose flour

1 tablespoon baking powder

3 cups sugar

3/4 teaspoon of each:

ground cinnamon

ground ginger

ground nutmeg

1/2 teaspoon of each:

salt

ground mace

With a wooden spoon stir in

6 large "slightly beaten" eggs

2 teaspoons good pure vanilla extract.

Spoon into Pam sprayed 10 X 10 baking dish.

Bake at 350 degrees for 1 hour or until set and lightly browned.

Sprinkle with powdered sugar.

Serve immediately.

FIVE EASY STEPS TO A PERFECT CHEESECAKE

AVOID lumps. To ensure a smooth, creamy cheesecake, let your cream cheese stand at room temperature for 30 minutes untilsoftened,

then beat the cheese and sugar until completely smooth before adding the eggs or other ingredients.About 5 minutes.

BE gentle. Beat the batter gently after adding the eggs so that you don't incorporate too much air, which will cause the cake to puff up and then fall and crack.

USE the right pan. A springform pan is a must. Its higher sides better hold the generous filling, and because the sides are removable, taking the cake out of the pan is effortless.

DON'T overbake. That's the secret to cheese cakes that aren't dry and cracked. Check for doneness at the minimum baking time by gently shaking the pan. The center should appear nearly set; a 1-inch area at the center will jiggle slightly. Don't insert a knife or toothpick.

COOL carefully. Set a timer for the cooling time specified in the recipe, then promptly loosen the crust of the cheesecake from the

pan. If you wait too long, the cheese may pull away from the sides of the pan and crack.

Carnegie Deli®Classic New York Cheesecake

With Raspberries Topping

Ingredients

Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften.

Make sure they are room temperature.

Cookie Crust

1/2 cup butter, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla

dash salt

1 egg

1 1/2 cups flour

Filling

5 8-ounce packages cream cheese, softened

1 1/3 cups sugar

2 teaspoons vanilla extract

2 teaspoons lemon juice

1/3 cup sour cream

2 tablespoons flour

3 eggs

Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.

Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan.

Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.

When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.

Crank oven up to 500 degrees.

Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer on medium in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Gentle add the eggs and mix on slow speed just until combined.

Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes.

Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries,

rinsed and drained well. Dry with clean white cloth.

Spread over top of cheesecake or top on individual pieces.

Serves 8.

Compliments of Top Secret Recipes