Type what you have

Ingredients

• ✓ brown sugar
• canola oil
• lemongrass
• lemon juice
• soy sauce
• garlic
• fish sauce
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved
3. 3 Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
4. 4 Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By LUCHAPROV

Ingredients

• ✓ brown sugar
• white vinegar
• soy sauce
• garlic
• olive oil
• black peppercorn
• bay leaf
• onion
• chicken thigh
• scallion

Instructions

1. 1 Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
2. 2 Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Line a baking sheet with aluminum foil.
5. 5 Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
7. 7 Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.

By Soup Loving Nicole

Ingredients

• ✓ brown sugar
• onion
• garlic
• apple cider vinegar
• soy sauce
• bay leaf
• black pepper
• chicken thigh
• paprika
• bok choy
• green onion

Instructions

1. 1 Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

By Chris Denzer

Ingredients

• ✓ brown sugar
• coriander
• cumin seed
• salt
• vegetable oil
• black pepper
• pork butt roast
• onion
• soy sauce
• ginger
• lime

Instructions

1. 1 In a glass bowl or dish, mix together coriander, cumin, salt, oil, and pepper. Add pork cubes and stir to coat. Let stand for 20 minutes. Add onions, soy sauce, brown sugar, soy sauce, and ginger; stir to blend. Cover and refrigerate for at least 1 hour or overnight for best results.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Thread pork cubes onto eight skewers. Discard onions.
3. 3 Cook on the preheated grill, basting frequently with the remaining marinade. Turn occasionally until cooked through, about 15 minutes. Serve sprinkled with lime juice to taste. Discard any unused marinade.

By Frunkle

Ingredients

• ✓ brown sugar
• vegetable oil
• chicken breast
• chicken stock
• soy sauce
• cider vinegar
• cornstarch
• curry powder
• onion
• green bell pepper
• red bell pepper
• ginger root
• mango

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
2. 2 Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3. 3 Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
4. 4 Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.

By Tom Flannery

Ingredients

• ✓ brown sugar
• vegetable oil
• onion
• garlic
• pork belly
• soy sauce
• water
• black peppercorn
• bay leaf
• vinegar
• basil

Instructions

1. 1 Heat oil in a skillet over high heat. Add onion and garlic; cook and stir until fragrant, about 1 minute. Add pork; cook just until evenly browned, 2 to 3 minutes per side. Stir in soy sauce, water, peppercorns, and bay leaves. Reduce heat to low and cover stockpot. Cook until liquid is at a simmer, 1 to 2 minutes.
2. 2 Uncover stockpot, add vinegar, and cook without stirring until vinegar dissipates and liquid thickens, 3 to 5 minutes. Stir in brown sugar and basil, cover stock pot, and cook until pork is tender and cooking liquid has thickened to sauce consistency, 10 to 15 minutes.

By misch

Ingredients

• ✓ brown sugar
• chicken thigh
• salt
• white pepper
• sunflower oil
• wooden skewer
• water
• peanut butter
• kecap manis
• garlic
• salt
• lime juice

Instructions

1. 1 Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Soak wooden skewers in water to prevent burning during cooking.
3. 3 Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice; transfer peanut sauce into a bowl.
4. 4 Thread marinated chicken onto skewers; brush 2 tablespoons of peanut sauce over chicken skewers.
5. 5 Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on the grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce.

By lenakurniasih

Ingredients

• ✓ brown sugar
• vegetable oil
• egg
• soy sauce
• ketchup
• sesame oil
• sweet chili sauce
• zucchini
• carrot
• green onion
• garlic
• rice
• prawn
• chive

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2. 2 In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside.
3. 3 Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well.
4. 4 Remove from heat and serve immediately, topped with the egg strips and chopped chives.

By kamcauliffe

Ingredients

• ✓ brown sugar
• shrimp
• egg
• shallot
• sesame oil
• cornstarch
• fish sauce
• garlic
• salt
• black pepper
• bread crumb
• egg
• vegetable oil

Instructions

1. 1 Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
2. 2 Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
3. 3 Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
5. 5 Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
6. 6 Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

By Arads

Ingredients

• ✓ brown sugar
• pork sparerib
• onion
• soy sauce
• star anise
• black pepper
• water
• vegetable oil
• onion
• honey
• ginger
• worcestershire sauce
• lemon juice

Instructions

1. 1 Place ribs, 2 onions cut into wedges, 4 tablespoons soy sauce, star anise pods, and black pepper in a large stock pot . Add water and bring to a boil. Reduce heat to medium low, cover, and simmer until ribs are tender when pierced, about 1 ¼ hours, stirring occasionally.
2. 2 Meanwhile, heat oil in a medium skillet over medium heat. Add 1 onion chopped; cook and stir until onion is soft. Stir in honey, brown sugar, remaining 2 tablespoons soy sauce, ginger, Worcestershire sauce, and lemon juice; cook and stir until well blended. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove ribs from stock pot using tongs; arrange in a single layer in an 11x16-inch baking pan. Brush evenly with honey glaze.
5. 5 Bake in the preheated oven, basting often with pan drippings, until ribs are well glazed, about 30 minutes.

By CHRISTYJ

Ingredients

• ✓ brown sugar
• canola oil
• shallot
• habanero pepper
• tomato
• garlic
• tempeh
• red bell pepper
• okra
• vegetable broth
• eggplant
• coconut milk
• salt
• black pepper

Instructions

1. 1 Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.

By Leah Kay

Ingredients

• ✓ brown sugar
• shallot
• lemongrass
• garlic
• ginger root
• galangal
• red chile pepper
• vegetable oil
• curry powder
• beef stew meat
• coconut milk
• vinegar
• salt

Instructions

1. 1 Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
2. 2 Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
3. 3 Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

By shakiraayden

Ingredients

• ✓ brown sugar
• rice vermicelli noodles
• lemongrass
• soy-based liquid seasoning
• sherry
• garlic
• flank steak
• water
• white sugar
• lemon
• fish sauce
• red thai chile pepper
• garlic
• thai basil
• cilantro
• bean sprout

Instructions

1. 1 Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
2. 2 Combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic in a bowl. Add steak, toss to coat, and set aside at room temperature for 30 minutes.
3. 3 Meanwhile, combine water, white sugar, and lemon juice a medium bowl; stir until sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust seasonings. Set sauce aside.
4. 4 Heat a large skillet over medium-high heat. Remove steak from marinade. Add steak to skillet; cook until slightly pink in centers, 5 to 6 minutes per side.
5. 5 Divide noodles among four bowls; top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top to serve.

By MommyFromSeattle

Ingredients

• ✓ brown sugar
• lemongrass
• tamarind paste
• coconut milk
• vegetable oil
• nutmeg
• cardamom
• turmeric
• coriander
• red pepper flakes
• fresno chile pepper
• serrano chile pepper
• galangal
• ginger
• garlic
• shallot
• beef chuck

Instructions

1. 1 Cut beef chuck into 2-inch pieces.
2. 2 Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
3. 3 Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
4. 4 In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
5. 5 Remove lemongrass to serve. For best results, let cool and serve the next day.

By John Mitzewich

Ingredients

• ✓ brown sugar
• green onion
• turmeric
• coconut cream
• oyster mushroom
• shiitake mushroom
• kitchen string
• cheesecloth
• bay leaf
• black peppercorn
• garlic
• shallot
• garlic
• chicken leg quarter
• coconut oil
• coffee
• soy sauce
• cane vinegar

Instructions

1. 1 Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
2. 2 Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
3. 3 Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
4. 4 Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
5. 5 Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

By Yana Gilbuena

Ingredients

• ✓ brown sugar
• metal skewer
• salt
• pork shoulder
• cilantro
• tamarind paste
• fish sauce
• soy sauce
• rice vinegar
• cayenne pepper
• chipotle chili powder
• coriander
• ancho chili powder
• garlic
• shallot
• ginger root
• turmeric
• turmeric root

Instructions

1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich

Ingredients

• ✓ brown sugar
• garlic
• thai chile pepper
• rice vinegar
• white sugar
• lime juice
• fish sauce
• water
• salt
• ginger root
• garlic
• fish sauce
• mint
• lemongrass paste
• shallot
• panko bread crumb
• ground pork

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2. 2 Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
4. 4 Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

By lutzflcat

Ingredients

• ✓ brown sugar
• picnic ham

Instructions

1. 1 Gather the ingredients.
2. 2 Spread about 1 1/2 cups of brown sugar on the bottom of a slow cooker.
3. 3 Place ham on the brown sugar with the flat side facing down; you might have to trim it a little to make it fit.
4. 4 Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.
5. 5 Serve and enjoy!

By Patricia Anderson

Ingredients

• ✓ brown sugar
• corned beef brisket

Instructions

1. 1 Preheat the oven to 270 degrees F (132 degrees C).
2. 2 Rinse corned beef in running water to remove about 1/2 of the salt, then trim away any fat. Place corned beef into a baking dish and spread brown sugar in a 1/4-inch layer over the top. Cover the baking dish with aluminum foil.
3. 3 Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
4. 4 Remove from the oven and discard any liquid. Slice the beef as thinly as you can.

By caribbean joe

Ingredients

• ✓ brown sugar
• chile powder
• pork butt roast

Instructions

1. 1 Gather all ingredients.
2. 2 If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
3. 3 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
4. 4 Apply this liberally to the meat and rub it in with your fingers.
5. 5 Place a roasting rack in a drip pan and lay the meat on the rack.
6. 6 Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).

By Smokin' Ron

Ingredients

• ✓ brown sugar
• mustard
• ham

Instructions

1. 1 Preheat the grill to 350 degrees F (175 degrees C). Mix brown sugar and mustard together in a bowl until a paste forms.
2. 2 Place ham onto a large piece of heavy-duty aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham into a disposable grill pan.
3. 3 Grill ham on the preheated grill until heated through, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove ham from the grill and let rest for 30 minutes before slicing.

By Kris

Ingredients

• ✓ brown sugar
• maple syrup
• soy sauce
• salmon

Instructions

1. 1 Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
3. 3 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By Max

Ingredients

• ✓ brown sugar
• sweet potato
• marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
3. 3 Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.

By stannius

Ingredients

• ✓ brown sugar
• sweet potato
• butter

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.
2. 2 Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

By LISAB4X

Ingredients

• ✓ brown sugar
• chili sauce
• ham

Instructions

1. 1 Combine chili sauce and brown sugar in a large skillet over medium heat until sugar has dissolved and mixture comes to a simmer. Stir in ham; bring to a boil. Serve hot.

By PRINCESSCOOK1

Ingredients

• ✓ brown sugar
• ham
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821

Ingredients

• ✓ brown sugar
• picnic ham
• pineapple
• chai tea latte concentrate

Instructions

1. 1 Spread about 3/4 of the brown sugar into the bottom of the crock of your slow cooker to cover completely. Place ham atop the brown sugar with the flat side facing down. Pour pineapple over the ham. Rub remaining brown sugar over the ham. Pour chai tea latte concentrate over the ham.
2. 2 Place cover on the slow cooker and cook on Low until an instant-read thermometer inserted into the center of the ham reads at least 160 degrees F (70 degrees C), about 5 1/2 hours. Baste ham once or twice with juices while cooking.

By smoochthechef

Ingredients

• ✓ brown sugar
• buttery round cracker
• bacon

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
3. 3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

By Gayle Woodle

Ingredients

• ✓ brown sugar
• acorn squash
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place squash halves, cut-side down, on a baking sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes.
4. 4 Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish. Spoon butter and brown sugar into the cavity. Place remaining squash half, cut-side down, over top to seal.
5. 5 Return to the oven and continue to bake until flesh is soft, 30 minutes.
6. 6 Serve hot and enjoy!

By Terry

Ingredients

• ✓ brown sugar
• pineapple
• maraschino cherry

Instructions

1. 1 Gather the ingredients.
2. 2 Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
3. 3 Combine brown sugar and reserved pineapple juice in a medium microwave-safe bowl. Mix and microwave for about 5 minutes, until mixture is thick.
4. 4 Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

By Jackie