Type what you have

Ingredients

• ✓ clove
• white wine
• cinnamon stick
• coriander
• black peppercorn
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ clove
• chicken stock
• chestnut
• onion
• parsley
• bay leaf
• heavy cream
• white sugar
• salt
• black pepper

Instructions

1. 1 To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
2. 2 In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
3. 3 Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

By Carla A

Ingredients

• ✓ clove
• red wine vinegar
• red wine
• garlic
• black pepper
• salt
• bay leaf
• thyme
• pork shoulder
• vegetable oil

Instructions

1. 1 Whisk red wine vinegar, red wine, garlic, black pepper, salt, cloves, bay leaves, and thyme together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove pork from marinade and shake off excess, Reserve 1/2 cup marinade; discard remaining marinade. Put pork and reserved 1/2 cup marinade in a baking dish.
4. 4 Bake in the preheated oven until pork is completely warmed, about 20 minutes. Drain as much liquid from pork as possible.
5. 5 Heat vegetable oil in a large skillet over medium-low heat. Add pork to the skillet in batches; cook and stir until completely browned and no longer pink in centers, 10 to 15 minutes. Repeat with remaining pork.

By Cali-Chef

Ingredients

• ✓ clove
• sauerkraut
• bacon drippings
• onion
• beef broth
• bay leaf
• juniper berry
• caraway seed
• salt
• white sugar

Instructions

1. 1 Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
2. 2 Cook on Low 8 hours.

By lutzflcat

Ingredients

• ✓ clove
• dark beer
• mustard
• salt
• black pepper
• garlic
• corned beef roast
• spice packet
• carrot
• red potato
• green cabbage
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 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 cabbage wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ clove
• ✓ clove
• red wine vinegar
• water
• white sugar
• onion
• celery
• lemon
• cinnamon
• salt
• pickling spice
• black pepper
• all-purpose flour
• rabbit
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
3. 3 Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
4. 4 Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
5. 5 In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
6. 6 Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

By NXNER

Ingredients

• ✓ clove
• oil
• beef stew meat
• salt
• pepper
• water
• onion
• bay leaf
• beef bouillon granules
• vinegar
• sugar
• curry powder
• potato starch

Instructions

1. 1 Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, cover, and simmer over low heat for 45 minutes.
2. 2 Heat 1 tablespoon oil in a skillet and cook half of the onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat. Add cloves and bay leaves and simmer for 45 more minutes. Season with beef bouillon.
3. 3 When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

By Allrecipes Member

Ingredients

• ✓ clove
• chicken thigh
• lemon
• olive oil
• onion
• garlic
• white wine
• tomato
• cinnamon
• allspice
• white sugar
• salt
• black pepper

Instructions

1. 1 Rub chicken pieces with lemon. Heat olive oil in a large Dutch oven or lidded skillet. Add onion and garlic; cook until softened, about 5 minutes. Add chicken pieces and cook until browned on all sides, 5 to 10 minutes.
2. 2 Pour wine over the chicken. Add tomatoes with their juice, cinnamon, cloves, allspice, sugar, salt, and pepper; bring to a boil. Cover the Dutch oven and simmer until chicken is tender, 45 minutes to 1 hour.

By katerina

Ingredients

• ✓ clove
• bottom round roast
• red wine vinegar
• water
• lemon juice
• onion
• bay leaf
• salt
• black pepper
• vegetable oil
• water
• all-purpose flour
• tomato

Instructions

1. 1 Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
2. 2 Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
3. 3 Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

By DORINNC

Ingredients

• ✓ clove
• beef round steak
• salt
• black pepper
• vinegar
• carrot
• onion
• peppercorn
• bay leaf
• parsley
• all-purpose flour
• butter
• gingersnap cookie
• sugar

Instructions

1. 1 Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
2. 2 Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a medium bowl; pour over beef. Cover the dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days.
3. 3 Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
4. 4 Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover the Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
5. 5 Stir gingersnap crumbs and sugar into liquid in the Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

By Jerry

Ingredients

• ✓ clove
• beef rump roast
• onion
• red wine vinegar
• water
• salt
• black pepper
• sugar
• bay leaf
• all-purpose flour
• salt
• black pepper
• vegetable oil
• gingersnap cookie

Instructions

1. 1 Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
2. 2 Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. 3 Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
4. 4 Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
5. 5 Remove beef to a platter and slice.
6. 6 Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.

By Chris Simpler

Ingredients

• ✓ clove
• cider vinegar
• water
• brown sugar
• allspice
• salt
• black pepper
• black peppercorn
• bay leaf
• onion
• carrot
• celery
• rump roast
• vegetable oil
• sour cream

Instructions

1. 1 In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. 2 Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. 3 Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. 4 Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. 5 Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

By Amy

Ingredients

• ✓ clove
• butter
• bacon
• onion
• chicken broth
• red wine
• apple
• apple cider vinegar
• white sugar
• bay leaf
• nutmeg
• cinnamon
• salt
• black pepper
• red cabbage

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
2. 2 Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

By Uli Lengenberg

Ingredients

• ✓ clove
• red wine vinegar
• red wine
• onion
• carrot
• bay leaf
• allspice
• black peppercorn
• salt
• rump roast
• butter
• vegetable oil
• all-purpose flour
• sugar
• gingersnap cookie

Instructions

1. 1 In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
2. 2 Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
3. 3 Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

By Jean

Ingredients

• ✓ clove
• corned beef brisket
• spice packet
• water
• amber ale
• onion
• red chile
• garlic
• cinnamon stick
• peppercorn
• bay leaf
• brown sugar
• ginger
• mustard
• celery salt
• caraway seed

Instructions

1. 1 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
2. 2 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

By RuggSkins

Ingredients

• ✓ clove
• butter
• yellow onion
• ground beef
• rice
• heavy cream
• egg
• parsley
• potato starch
• salt
• black pepper
• caraway seed
• ginger
• nutmeg
• cabbage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
2. 2 Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
4. 4 Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
5. 5 Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
6. 6 Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
7. 7 Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.

By Andrew Currin-Chodur

Ingredients

• ✓ clove
• ground beef
• ground pork
• ground veal
• white bread
• milk
• egg
• onion
• nutmeg
• salt
• black pepper
• butter
• water
• tomato
• beef broth
• onion soup mix

Instructions

1. 1 Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
2. 2 Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

By Glenda Morrison de Kruif

Ingredients

• ✓ clove
• bratwurst
• water
• ketchup
• paprika
• curry powder
• vegetable oil
• cider vinegar
• cinnamon
• mustard
• cumin
• salt
• brown sugar
• water
• tomato paste
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Ingredients

• ✓ clove
• gingersnap cookie
• celery
• carrot
• onion
• beef chuck roast
• peppercorn
• juniper berry
• bay leaf
• garlic
• salt
• white sugar
• lemon
• onion
• cider vinegar
• red wine
• water

Instructions

1. 1 Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. 2 Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. 3 Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4. 4 Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. 5 Slice roast; serve with vegetables and gravy.

By kateshort

Ingredients

• ✓ clove
• sour cream
• water
• all-purpose flour
• bacon grease
• all-purpose flour
• white sugar
• black peppercorn
• bay leaf
• onion
• garlic
• water
• red wine vinegar
• red wine
• pepper
• salt
• rump roast

Instructions

1. 1 Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
2. 2 Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
3. 3 Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

By Kathleen Burton

Ingredients

• ✓ clove
• cabbage
• onion
• parsnip
• carrot
• rutabaga
• red potato
• celery root
• salt
• water
• beef brisket
• bay leaf
• ginger
• black peppercorn
• mustard seed
• allspice berry
• juniper berry
• cinnamon stick
• white sugar
• kosher salt
• water

Instructions

1. 1 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
2. 2 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
3. 3 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
4. 4 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
5. 5 Remove brisket to a cutting board and cover tightly with aluminum foil.
6. 6 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
7. 7 Slice corned beef into thin slices and serve with vegetables.

By Dana Kee

Ingredients

• ✓ clove
• pepper
• salt
• balsamic vinegar
• gingersnap
• white sugar
• chicken broth
• water
• garlic
• carrot
• celery
• onion
• butter
• water
• black pepper
• salt
• bay leaf
• juniper berry
• red wine vinegar
• cider vinegar
• water
• vegetable oil
• black pepper
• salt
• beef short rib

Instructions

1. 1 Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
2. 2 Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
3. 3 Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
4. 4 Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
5. 5 Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

By John Mitzewich

Ingredients

• ✓ clove
• ham
• apricot preserves
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ clove
• ham
• orange juice concentrate
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Ingredients

• ✓ clove
• ham
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place ham in a large roasting pan; press cloves into skin at 1- to 2-inch intervals.
2. 2 Press a thick layer of sugar on skin.
3. 3 Pour 1 inch of water into the roasting pan; cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 4 ½ to 5 hours. An instant-read thermometer inserted into the center away from the bone should read at least 160 degrees F (72 degrees C).
5. 5 Let ham rest about 20 minutes before carving.

By Auntie KK

Ingredients

• ✓ clove
• ham
• irish whiskey
• butter
• brown sugar
• honey

Instructions

1. 1 Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
3. 3 Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
4. 4 Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
5. 5 Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
6. 6 Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

By Brian Genest

Ingredients

• ✓ clove
• ham
• brown sugar
• pineapple juice
• sangria wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
3. 3 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
4. 4 After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
5. 5 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

By Mary Glenn

Ingredients

• ✓ clove
• ham
• honey
• butter
• corn syrup

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
2. 2 Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
3. 3 Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
4. 4 Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
5. 5 Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
6. 6 Enjoy!

By Colleen

Ingredients

• ✓ clove
• ham
• orange marmalade
• mustard
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on its side in a roasting pan. Mix marmalade and spices in a small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
2. 2 Bake in the preheated oven for 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

By McCormick Spice

Ingredients

• ✓ clove
• ham steak
• brown sugar
• maple syrup
• dijon mustard
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler