EASTER HAM PIE RECIPE BASKET CHEESE RECIPES
HONEYBAKED HAM GLAZE RECIPE COPYCAT | TOP SECRET RECIPES
By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze. Now, what's for dessert? Source: Even More Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 30 minutes0S
Prep Time 15 minutes0S
Cook Time 15 minutes0S
Nutrition Facts : Calories 125 calories
PULLED PORK WITH MAC AND CHEESE – INSTANT POT RECIPES
Why go to the cookout when you can bring it home? Tender pulled pork with a side of mac & cheese can’t beat. Smokey BBQ sauce contrasts the creamy mac & cheese nicely. And with hours to spare, you can store leftovers (if there are any) for lunch.
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Add Pulled Pork ingredients to the inner pot. Secure lid for pressure cooking.
- Select PRESSURE COOK, HIGH and set time to 40 minutes (00:40). Select START.
- When the cooking program ends, Select CANCEL and leave for Natural Release.
- Once pressure has fully released, open lid. Remove pork from inner pot. Pull apart the meat with two forks. Mix pork with remaining sauce from the pot or with additional BBQ sauce. Transfer to dish and cover to keep warm.
- Clean the inner pot once it’s cooled. Add water and macaroni to the pot. Stir and secure lid for pressure cooking.
- Select PRESSURE COOK, HIGH and set time to 1 minute (00:01). Select START.
- Once the cooking program ends, allow for 5 minute Natural Release. Then Quick Release remaining pressure. Select CANCEL. Rinse pasta with cold water in a strainer and set aside.
- In a saucepan, warm the milk.
- Select SAUTÉ-LOW. Select START.
- Add the butter in the inner pot. When butter starts to sizzle (before it turns brown), add flour. Whisk butter and flour together. Cook for a few minutes.
- Before the flour browns, add milk and continuously whisk to prevent lumps from forming.
- Add nutmeg, paprika, salt and pepper, and cook for 3 minutes.
- Add cheese and stir.
- Once the cheese has melted, add your pasta and mix. Select CANCEL. Serve and enjoy!
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