BACON ONION MARMALADE RECIPES

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SLOW COOKER HAM WITH HONEY MARMALADE ... - GOOD LIFE EATS



Slow Cooker Ham with Honey Marmalade ... - Good Life Eats image

Learn how to make a slow cooker ham with this delicious recipe for Slow Cooker Ham with Honey Marmalade Mustard Glaze. The ham slow cooks during your busy day and comes out with great flavor thanks to the tasty glaze.

Provided by Katie

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 12

Number Of Ingredients 7

1/2 cup Brown Sugar
1/4 cup Honey
1/4 cup Orange Marmalade Jam
2 tablespoons Coarse Mustard
1 tablespoon Spicy Brown Mustard
8 lb. Spiral Sliced Ham
1 - 3 teaspoons Cornstarch

Steps:

  • In a small saucepan, combine the brown sugar, honey, orange marmalade jam, coarse mustard, and spicy brown mustard.
  • Cook over medium low heat, while whisking, until the sugar has dissolved.
  • Remove from heat.
  • Place the spiral sliced ham inside the crock of a large slow cooker (or electric roaster).
  • Using a pastry brush, baste the ham on all sides, making sure to pour some of the glaze in between the layers.
  • Place the lid on the slow cooker and cook on low heat for 6 - 8 hours, basting every 2 hours if desired.
  • After the ham has cooked for 6 - 8 hours, remove it from the slow cooker and transfer it to an oven safe platter.
  • Preheat the broiler.
  • Remove 1 cup of the cooking liquid from the slow cooker and transfer it to a small saucepan.
  • Bring to a simmer over medium heat and let simmer for 5 minutes.
  • Whisk in the cornstarch, 1 teaspoon at a time, until desired thickness is achieved.
  • Then, brush the thickened glaze over the outside of the ham and in between the layers.
  • Place the oven safe ham in the oven on the second to lowest rack.
  • Cook under the broiler and broil for 5 - 10 minutes, or until the glaze is thick and shiny.
  • Remove from the oven and serve.

Nutrition Facts : Calories 497 calories, CarbohydrateContent 23 grams carbohydrates, CholesterolContent 194 milligrams cholesterol, FatContent 16 grams fat, FiberContent 0 grams fiber, ProteinContent 67 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

HERB CRUSTED BEEF TENDERLOIN RECIPE | FOOD NETWORK



Herb Crusted Beef Tenderloin Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 55 minutes

Prep Time 45 minutes

Cook Time 2 hours 45 minutes

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

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