RECIPE FOR COOKING HAM RECIPES

Name: Ham and Cheese Pull Apart Biscuits Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 can refrigerated biscuits, 16.3 ounces (we recommendu00A0Pillsbury Grands Flaky Layers); 1/2 cup diced ham (about 2 1/2 ounces); 1 cup shredded cheddar cheese; 1 egg; 2 tablespoons milk; Chopped green onions, as desired

HAM AND CHEESE PULL APART BISCUITS RECIPE - HOME COOKIN…

Ham and Cheese Pull Apart Biscuits Recipe - Home Cookin… image

Have leftover ham? This Ham and Cheese Pull Apart Biscuits Recipe is a great way to use it up for breakfast or dinner! This easy recipe needs only 6 ingredients and is ready to bake in just 15 minutes.

Provided by Brandie Valenzuela

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 can refrigerated biscuits, 16.3 ounces (we recommend Pillsbury Grands Flaky Layers)
1/2 cup diced ham (about 2 1/2 ounces)
1 cup shredded cheddar cheese
1 egg
2 tablespoons milk
Chopped green onions, as desired

Steps:

Preheat the oven to 350 degrees and prepare a 2 qt dish with non-stick spray.
Start by separating the biscuits and cutting them into 8ths, then set aside.
In a large bowl, mix together the egg and milk. Carefully add the biscuits and coat with the egg mixture.
Fold in the cheese, green onions and ham.
Pour into the prepared dish and cook for 25-30 minutes, or until the biscuits are browned. Spoon, serve and enjoy!

CLASSIC GLAZED HAM RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Classic Glazed Ham Recipe | Food Network Kitchen | Food ... image

Pick from four quick and easy ham glaze recipes for a baked ham that'll stand out this holiday.

Provided by Food Network Kitchen

Categories main-dish

Total Time 3 hours 55 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 23

Ingredients

1 9- to 10-pound bone-in fully cooked smoked ham (butt or shank half)
2 tablespoons whole cloves (optional)
1 1/2 cups glaze of your choosing (recipes follow)
2 cups apple cider
1/2 cup apple jelly
1/2 cup maple syrup
1/4 cup whole-grain mustard
1/2 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 cup light brown sugar
3/4 cup Dijon mustard
Grated zest and juice of 1 orange
2 teaspoons five-spice powder
1 tablespoon peanut oil
1 cup hoisin sauce
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon soy sauce
Grated zest and juice of 2 limes
8 thin slices ginger
2 cups unsweetened pineapple juice
1 cup apricot preserves
1/4 cup Dijon mustard

Steps:

Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
Prepare the glaze of your choosing.
For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg.
For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
Preheat the oven to 325˚ F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚ F, about 2 hours 30 minutes (about 15 minutes per pound).
Increase the oven temperature to 425˚ F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

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