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Vin Chaud (Spiced Wine) Cranberry Sauce
Dinner French

Vin Chaud (Spiced Wine) Cranberry Sauce

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Tourtière (French Pork Pie)
Dinner French

Tourtière (French Pork Pie)

4.5

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.
  2. 2 Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.
  4. 4 Divide pork filling between crusts. Cover with top crusts; flute edges to seal.
  5. 5 Bake in the preheated oven until crusts are golden brown, about 45 minutes.

By tldesjar

Traditional French Canadian Tourtiere
Dinner French

Traditional French Canadian Tourtiere

4.5

Prep
25 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  3. 3 Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
  4. 4 Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
  5. 5 Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

By kathleen

French Canadian Tourtière
Dinner French

French Canadian Tourtière

4.5

Prep
40 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves in a saucepan. Cook, stirring occasionally, over medium heat until mixture boils. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Spoon meat mixture into pie crust. Cover with top crust and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
  4. 4 Bake in the preheated oven for 20 minutes; remove foil and return to the oven. Bake until golden brown, 15 to 20 minutes. Let cool 10 minutes before slicing.

By Rayna Jordan

Tourtière (French Canadian Meat Pie)
Dinner French

Tourtière (French Canadian Meat Pie)

4.6

Prep
20 min
Cook
165 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C).
  3. 3 Prick potato several times with a fork and place onto a baking sheet.
  4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
  5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
  8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
  9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

Alsatian Pork and Sauerkraut
Dinner French

Alsatian Pork and Sauerkraut

4.6

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
  2. 2 Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
  3. 3 To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

By Nancy Gibson

Meat Pie
Dinner French

Meat Pie

4.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes.
  3. 3 Drain, mash, and set aside.
  4. 4 Meanwhile, crumble ground beef and pork into a large saucepan. Add onion, garlic, mustard powder, thyme, sage, cloves, salt, and black pepper. Stir in water. Cook over medium heat, stirring, until meat is evenly browned.
  5. 5 Remove from the heat and mix in mashed potato.
  6. 6 Ease one pie crust into a 9-inch pie plate. Fill with meat mixture, then top with the remaining pie crust.
  7. 7 Trim any excess dough, then crimp the edges with the tines of a fork to seal.
  8. 8 Prick top crust a few times with a knife to vent steam. Cover the edges of the crust with aluminum foil.
  9. 9 Bake in the preheated oven until crust is browned, about 25 minutes.

By Lauralane

French Canadian Meatball Stew
Dinner French

French Canadian Meatball Stew

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  2. 2 Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  3. 3 Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  4. 4 Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
  5. 5 Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
  6. 6 Season with salt and black pepper. Return meatballs to stew and serve.

By Nancy Carreiro

Reveillon Tourtiere
Dinner French

Reveillon Tourtiere

4.5

Prep
45 min
Cook
45 min
Total
340 min

Instructions

  1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
  2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
  5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

By Nicole

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Dinner French

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

4.3

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
  2. 2 Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
  3. 3 Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  4. 4 Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

By elegantcooking

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
Dinner French

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

4.3

Prep
40 min
Cook
165 min
Total
205 min

Instructions

  1. 1 Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
  2. 2 Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
  3. 3 Transfer pork shanks to a cutting board; shred pork.
  4. 4 Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
  5. 5 Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
  6. 6 Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
  7. 7 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
  8. 8 Stir browned meatballs into shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

By Paloma

Instant Pot® Beef Bourguignon
Dinner French

Instant Pot® Beef Bourguignon

3.0

Prep
30 min
Cook
80 min
Total
240 min

Instructions

  1. 1 Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
  2. 2 Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
  3. 3 Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
  4. 4 Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
  5. 5 Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
  6. 6 Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

By Alice Waugh

How to Make Cassoulet
Dinner French

How to Make Cassoulet

4.5

Prep
20 min
Cook
160 min
Total
660 min

Instructions

  1. 1 Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
  4. 4 Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
  5. 5 Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
  6. 6 Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
  7. 7 Bake bean cassoulet in the preheated oven for 30 minutes.
  8. 8 Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
  9. 9 Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
  10. 10 Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

By John Mitzewich

Apricot Glazed Ham
Dinner

Apricot Glazed Ham

4.6

Prep
10 min
Cook
115 min
Total
125 min

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

Orange Baked Ham
Dinner American

Orange Baked Ham

4.4

Prep
10 min
Cook
60 min
Total
70 min

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

Baked Ham
Dinner American

Baked Ham

4.7

Prep
10 min
Cook
270 min
Total
300 min

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

Whiskey-Glazed Ham
Dinner

Whiskey-Glazed Ham

Prep
20 min
Cook
120 min
Total
150 min

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

Sangria Ham
Dinner American

Sangria Ham

4.8

Prep
20 min
Cook
240 min
Total
260 min

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

Honey Glazed Ham
Dinner American

Honey Glazed Ham

4.8

Prep
20 min
Cook
75 min
Total
95 min

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

Orange Glazed Ham
Dinner

Orange Glazed Ham

5.0

Prep
10 min
Cook
105 min
Total
115 min

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

Easy Tasty Ham Steaks with Maple Glaze for Two
Dinner

Easy Tasty Ham Steaks with Maple Glaze for Two

4.6

Prep
10 min
Cook
45 min
Total
55 min

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

Sweet Bourbon Ham
Dinner American

Sweet Bourbon Ham

4.9

Prep
35 min
Cook
165 min
Total
215 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
  3. 3 Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
  4. 4 Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
  5. 5 Raise oven temperature to 375 degrees F (190 degrees C).
  6. 6 Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
  7. 7 Let ham rest for 15 minutes before carving.

By AMYDANIELLE1

Easy Baked Ham Steaks
Dinner American

Easy Baked Ham Steaks

4.3

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
  3. 3 Bake in the preheated oven until ham is tender, 35 to 45 minutes.

By chrissy_592

Pineapple Sweet Potatoes
Dinner

Pineapple Sweet Potatoes

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
  2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
  3. 3 In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
  4. 4 Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

By Jo Allgauer

Holiday Cranberry-Pomegranate Sauce
Dinner

Holiday Cranberry-Pomegranate Sauce

4.6

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
  2. 2 Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

By Alice C

Nona's Orange-Glazed Easter Ham
Dinner American

Nona's Orange-Glazed Easter Ham

4.0

Prep
20 min
Cook
120 min
Total
640 min

Instructions

  1. 1 Place ham in a large pot; cover with water. Soak in the refrigerator to remove salt, 8 hours to overnight.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
  3. 3 Combine orange juice, brown sugar, and dry mustard in a small bowl.
  4. 4 Drain ham; pat dry. Place ham in the prepared roasting pan. Score outside of ham in a diagonal pattern; coat with orange juice mixture. Insert cloves at cross marks.
  5. 5 Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Rest before carving, 20 to 30 minutes.

By Jose Gonzales

Easy Slow Cooker Ham
Dinner

Easy Slow Cooker Ham

3.9

Prep
15 min
Cook
600 min
Total
615 min

Instructions

  1. 1 Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
  2. 2 Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

By REINEJESSICA

Corned Beef for Sandwiches in a Slow Cooker
Dinner

Corned Beef for Sandwiches in a Slow Cooker

5.0

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
  2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
  3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen