Monday, May 2, 2016

Orange Pineapple Glazed Ham

Orange Pineapple Glazed Ham

We all think of glazed ham for the holidays.  If you're putting together a menu for Christmas, Thanksgiving or Easter, ham often tops the list.   But it doesn’t often occur to us that ham is a nice choice for those less formal holidays like Mother’s Day or even a cookout or barbecue. 

Why not?  Ham is simple to prepare and can feed a crowd without too much effort. 

You can toss the ham in the oven early in the morning and have it carved and ready by mid-morning when the guests arrive for your holiday brunch.  Add scrambled eggs or a frittata with some biscuits or muffins and the menu is almost complete.  You can figure out what else to serve.

Hope you all have a Happy Mothers Day this weekend.

Orange Pineapple Glazed Ham
Prep time: 10 minutes
Bake Time: 2.5 hours
Servings: 10-12

  • 10 lb ham (I used a bone-in shank portion)
  • 1 cup water
  • ½ cup orange juice
  • 8 whole cloves

Glaze Ingredients
  • 1 cup crushed pineapple with it’s juice
  • ½ cup brown sugar
  • ¼ cup orange juice
  • 2 tbsp A1 steak sauce
  • 2 tbsp mustard (I used Dijon mustard)
  • ¼ tsp cayenne

Video Tutorial: 

  1. Preheat oven to 325ºF (or 163ºC) and add a baking rack to a large roasting pan.
  2. Place the ham (cut side down) onto the baking rack and score the ham to allow better penetration of the glaze.
  3. Pour the water over the ham followed by the orange juice then toss the cloves into the liquid in the bottom of the pan and use a basting brush to brush some of the clove flavored liquid over the ham and bake it for 30 minutes before basting again. 
  4. To make the glaze, stir together all of the glaze ingredients and set aside.
  5. Once the ham cooks for 30 minutes baste with the pan juices only every 20 – 30 minutes for the first 1 ½ hours then for the final hour brush over the pineapple glaze every 20 minutes (total of 3 glaze applications) and if at any point the ham starts to get too dark add a tinfoil tent to shield it from burning as it finishes.
  6. Let it rest for 20 minutes …and to carve.

My caving procedure: 
  1. Since the bone runs straight through from top to bottom,  I leave the prettiest side of the ham untouched and on the bone then I cut the other side straight down from top to bottom (as close to the bone as possible) and remove a large boneless chunk.  (see video tutorial is you need clarification)
  2. Next I place the pretty piece ham (that contains the bone) onto your serving dish and slice the other section into pieces to fan around the centerpiece.
  3. Spoon over some of the pan juices then either serve or cover with foil to keep it warm.


The cooking instructions on my ham stated to cook the ham for 10-15 minutes per pound.  Since my oven runs cool I cooked the ham for 15 min per pound or 2.5 hours for my 10 lb ham.  Consult the instructions on your package and adjust the cooking times of this recipe accordingly.  

Monday, April 25, 2016

Hummingbird Pancakes with Coconut Cream

Paleo Hummingbird Pancakes

Did you ever just want to eat dessert for breakfast?

Of course you did.  

Even if you're more of a savory breakfast person like I am, there must be times when you just want to grab a doughnut or piece of cake for breakfast.

These paleo hummingbird pancakes give you the feeling of dessert without the guilt.  They're free of gluten, grain, dairy and refined sugar and packed with healthy ingredients like almond meal, eggs. bananas and pecans. And if the pancakes themselves weren't enough, the coconut cream really takes them to new levels of deliciousness.

This is dessert-for-breakfast done right my friends.

Paleo Hummingbird Pancakes with Coconut Cream
Prep time: 10 minutes
Cook Time: 5-6 minutes per batch
Servings: makes about (15) 3" pancakes 

Ingredients for the Pancakes
  • 1 cup almond flour
  • 1 tbsp tapioca starch
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs (room temperature)
  • 2 tbsp melted coconut oil
  • 2 very ripe mashed bananas
  • ½ cup crushed pineapple, with its juice
  • ½ cup chopped pecans
  • ½ tsp cinnamon

Ingredients for the Coconut Cream
  • 13 oz can of full fat coconut milk
  • 2 tbsp honey
  • ¼ tsp vanilla

Video Tutorial: 

  1. To make the coconut cream topping, chill the coconut milk at least overnight so the coconut cream rises to the top and solidifies.  Open the can from the bottom and pour off the liquid then transfer the cream into a bowl and stir in the honey and vanilla until well combined and refrigerate to keep solidified until ready to use.
  2. For the pancakes, stir together the almond flour, tapioca starch baking powder and salt and set aside.
  3. Beat the eggs then add the melted coconut oil, mashed bananas, pineapple, pecans and cinnamon and beat until well combined.
  4. Add the dry ingredient and mix until you have a well combined slightly lumpy pancake batter.
  5. In a large buttered non-stick skillet over a medium low heat, ladle in scant ¼ cup measures.  These pancakes are much more difficult to flip than regular pancakes so it is important to make them a little smaller and cook them a little slower than whatever you are used to doing.
  6. Allow the pancakes to cook low and slow for 3-4 minutes or until the tops begin to dry out a little and bubbles begin to form then flip the pancakes and let them cook for a couple of minutes on the second side or until they are a light golden brown then remove from the pan and serve with the sweetened coconut cream and additional crushed pineapple and pecans.

Monday, April 18, 2016

Baked Veggie Frittata

Baked Veggie Frittata

If you need a quick brunch idea this Spring, a frittata is the way to go.  Eggs are always nice in the morning, and a frittata elevates the humble egg nicely.  It is also easy to customize this dish based on what's in season or what you think your guests would most enjoy.

Typically a frittata is done entirely on the stove-top where the eggs and veggies cook on one side before the whole thing is flipped to cook on the second side.  Some people may have trouble pulling off the whole flipping thing.  But this baked frittata eliminates all that making this one of the easiest brunch dishes you can pull off.

It's also convenient to serve because it tastes amazing at room temperature so there's no problem making it a few hours in advance.  And if you really want to make it look more upscale, don't hesitate to chop over some fresh herbs and drape on slices of prosciutto before serving.  It's to die for.

This is sure to be a hit with your friends and family.

Baked Veggie Frittata
Prep time: 10-15
Bake Time: 30-35
Servings: 6-8

  • 4 oz broccolini (chopped into small pieces)
  • 1 bell pepper (diced)
  • 1 onion (diced)
  • 1 tbsp olive oil
  • 8 eggs
  • ¼ cup heavy cream
  • 4 scallions chopped
  • salt and pepper to taste

Video Tutorial: 

  • Preheat oven to 375ºF (or 190ºC) and grease an 8 or 9 inch nonstick cake pan.
  • Over a medium heat, sauté the broccolini, bell pepper and onion in a tablespoon of olive oil with a little salt and pepper for 3-5 minutes until the veggies start to wilt and develop a bit of color the set this aside to cool a little.
  • In a large bowl whisk the eggs and heavy cream together with some salt and pepper to taste then add the chopped scallions and sautéed veggies and stir to combine.
  • Pour the mixture into the prepared pan bake at for 30-35 minutes then remove from the oven and let it cool for 5-10 minutes before removing from the pan and cutting. 
  • Top with fresh herbs and prosciutto before serving if you want.

Monday, April 11, 2016

Orange Scented Walnut Cashew Butter

Walnut Cashew Butter

This version of Walnut Cashew Butter pairs just as nicely with savory items as it does with sweet things. 

Of course I love it atop ice cream or in a yogurt parfait; but I love it even more so in a small ramekin nestled on top of a cheeseboard or as a sandwich spread with whatever you can dream up.

This truly is a versatile spread.  

I've used it combined with herbs to stuff chicken breasts or as a quick pesto component.  You truly are only limited by your own imagination.  

And beyond its rustic texture, the hint of orange from the zested fruit, as well as the deep flavor achieved by toasting the walnuts, this spread has qualities that you just don't find in mass produced commercial nut butters. 

Orange Scented Walnut Cashew Butter
Prep time: 10 minutes
Servings: Makes About 2 cups

  • 1 ¼ cup walnut halves 5 oz by weight
  • ¾ cup cashews 3.5 oz by weight (soaked & drained)
  • 1 tbsp honey
  • zest of an orange
  • ¼ tsp salt
  • 6-10 tbsp water or unflavored oil (see notes)

Video Tutorial: 

  1. Toast the walnuts in a dry skillet over a medium heat for 1-2 minutes stirring continuously until you start to see a very slight color change and can smell the toasty nutty aroma.
  2. In a food processor fitted with the chopping blade add the soaked drained cashews, 1 tablespoon of honey, the zest of an orange and ¼ tsp of salt.
  3. Process until almost creamy with a bit of chunkiness left.
  4. Add the walnuts and pulse, scrapping down the bowl as necessary then add water or unflavored oil (1 tablespoon at a time) until you have your desired consistency.   (see notes)
  5. I like it chunky because of the various ways I like to serve it but you can process this as far as you’d like.
  6. Store refrigerated in an airtight container. 
  • In Step 4,  to thin the nut butter to the desired consistency, I typically use water if the nut butter will be used with a week but for longer storage (up to a month) I thin with unflavored oil.
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