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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!
Jim Bailey -  The Yankee Chef

 

Many of you are unfamiliar with pre-sliced ham and I find that those of you who do know about them, don't take into consideration that you can flavor and glaze this ham just as you do any other ham. In fact, Bean's Spiral Sliced Ham takes on any flavor and glaze much better than an unsliced ham. The seasonings and basting liquids seep in to each and every slice, giving you the most flavorful dinner ham you have ever had. Let me give you a little detail on this remarkable product. Bean's Spiral Sliced Ham is a precooked ham that has been sliced by spiral cutting in order to make it convenient for serving the ham slices. Pre-slicing in this manner allows the ham to be cut into sections, if so desired, with each section being sliced and ready to serve. Spiral cutting is a process that is accomplished by making one continuous cut around the ham, starting at one end and moving consistently around the ham to the opposite end, creating slices that have the same thickness throughout.

Spirally sliced ham have enjoyed considerable popularity, primarily because consumers find it convenient to be able to quickly and easily remove the precut slices at the point of use. The meat is sliced about a core that remains intact in order to retain the slices attached to the meat without falling off or folding over. At the same time, the individual slices can be easily detached for consumption.

When meat having a bone is spirally sliced, as W.A. Bean's is, the bone which remains in place at the center provides ample support from end to end while the meat is being sliced using suitable machinery. However, in a boneless pre-sliced ham that may find elsewhere, support for the meat is a problem during spirally slicing. Typically, the meat is held in a slicing machine on a rotating base and is clamped from above by a chuck device that rotates with the meat in the manner of an idler member. In the absence of a support as the bone gives, boneless meat that is sliced in this fashion tends to twist from top to bottom due to the drag applied by the cutting blade.

W.A. Bean's Spiral Sliced Ham is hardwood smoked using their own custom smoking process that ensures a deeper, more robust dining experience. It is always fully cooked with no water added. Finding a 16-20 lb. presliced ham along with a half size at 7-10 lbs. at W.A. Bean's, makes this affordable for anyone who wishes to enjoy the great taste of a sugar cured, honey glazed ham during the Holidays or any time of year.

What does all this mean to you? Well just heat and serve is the answer. But we would like to give you other alternatives and ideas to make your 'Ham Day'(there really ought to be a day set aside for this extraordinary ham)even more special. Enjoy these recipes for glazes that turns an already great tasting ham to an exceptional centerpiece that family and friends will be nagging you for the recipe for many years to come.

All glaze recipes are tailored for a 7-10 lb. half Spiral-Sliced Ham, but can be doubled to accommodate a whole Spiral Sliced ham. Simply place your ham on a rack and set it in a high sided, large oven baking pan and glaze with any number of the given recipes below. Coat your ham with the glaze chosen and start cooking in a 375-degree F oven for 1 1/2 hours, basing every so often for a beautifully scented ham. If you would like a crisp crust(and who doesn't ?), during the last half hour, raise the temperature to 425-degtrees F and continue basting until done. If you see that your ham is crisp enough for you, omit the increased oven temperature. You may want to add 4 c. water to the bottom of the pan if you notice that you have no liquid in the bottom of the pan before and during cooking.

Remember one thing though, something many of you forget. Any basting juice leftover in the bottom of the pan is usually dumped. Don't you dare! Simply strain and reserve this glaze in a bowl for those who want more dipping sauce, I know I do.

Another pointer, if you see your ham browning too fast, loosely tent a piece of tin foil over the top of your ham.

By the way, why stop with ham? Use any of these bastes for your Holiday Turkey or Pork Roast.

 

Maple and Orange Marmalade Glaze

2 c. real maple syrup, your choice of grade
1 c. orange marmalade
1/2 c. orange juice
2 t. cinnamon
1/2 t. black pepper
1/2 t. ground cloves

Combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze.

 

Root Beer Glaze

Four 12 oz. bottles root beer, birch beer or sarsparilla
1/2 c. orange juice
1 c. brown sugar
1 t. dry mustard
1 t. grated orange zest
2 t. minced garlic in oil
8 whole cloves
1/2-1 t. red pepper flakes (depending on how spicy you want it)

In a small saucepan, combine root beer, orange juice, brown sugar, zest, mustard, garlic, cloves and pepper flakes over medium heat. Bring to a boil and reduce heat to a simmer. Cook the mixture until it has reduced by almost half and has become syrupy; about 20 minutes.

 

Brown Sugar Glaze

2 c. brown sugar
1 t. dried mustard or 1 t. prepared mustard
1/4 t. cinnamon
1/2 c. vinegar
1/2 c. apple juice

Mix all ingredients well and spread over ham.

 

Scented Honey Glaze

2 c. honey
1/2 c. c. butter or margarine
1/2 c.. dark corn syrup
3/4 t. dry mustard
1/4 c. orange juice

Combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.

 

Dijon Pineapple Glaze

1 c. firmly packed brown sugar
3/4 c. maple syrup
1/4 c. Dijon mustard
1 (20 oz.) can crushed pineapple in juice

Combine all ingredients well.

 

Orange Glazed Ham

1 jar (10 oz.) orange marmalade
2 c. orange juice
1 T. prepared mustard
1/2 t. ground cloves
1/2 t. ground ginger
1/4 c. raisins

Mix all ingredients together except raisins. Baste ham with 3/4 glaze, adding raisins to remaining quarter of glaze to baste with during the last half hour.

 

Jack Daniel's Glazed Ham

1 c. brown sugar, firmly packed
1 c. Jack Daniel's Tennessee Whiskey
1 T. grated orange peel
1/8 t. ground cloves
1/4 t. ground allspice

Simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

 

Beer Glaze

1 1/2 c. beer, stout is preferred
1 c. brown sugar
1 t. dry mustard
2 t. red wine vinegar

Mix all together and start basting.


Cranberry Orange Glaze

1-1/4 c. firmly packed brown sugar
1 c. cranberry juice cocktail
1/4 c. real maple syrup
2 T. cider vinegar
1 t. grated orange peel
1-1/2 T. prepared mustard
2 T. butter or margarine
Fresh cranberries and orange slices for garnish

Combine all ingredients in a saucepan, mixing well. Bring to a boil, and cook 1 minute.

 

Apple Cider Glaze

2 c. apple cider
1 c. honey
1/2 c. cider vinegar
1/4 c. Dijon mustard
1 T. butter or margarine
2 t. chili powder
1/4 t. each of ground cloves, cinnamon and nutmeg

In a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and spices.


Apple Butter Glaze
You can make your own Apple Butter(below) or buy premade.

Apple Butter:

5 lbs. Macintosh apples, quartered (not peeled)
4 c. apple juice
2 c. brown sugar
1 t. ground cinnamon
1/2 t. grated nutmeg
Juice of 1 lemon

Ham Glaze:

1 garlic head, halved
2 c. apple butter
1/2 c. honey
1/4 c. Dijon mustard
4 cups water

For the apple butter: In a large pot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and puree in a blender or food processor. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool.
In a bowl, combine the apple butter, honey, and Dijon mustard. Brush ham with apple butter mixture. Pour 4 c.water in the bottom of the pan. Place in the oven and cook, making sure to baste it with the sauce every 15 minutes during cooking process. Will you have Apple Butter leftover? You bet! Enjoy it spread on toast, muffins or keep it for the next Holiday.


Maple Apple Glaze

2 c. apple juice
1/2 c. real maple syrup
3 cinnamon sticks
1 T. whole cloves

Combine apple juice, syrup, cinnamon and cloves in a small saucepan. Bring to a boil; reduce heat and simmer for 30 minutes. Discard cinnamon sticks and cloves.

 

Apricot Glaze

1 c. packed brown sugar
3 T. dried mustard
1 c. apricot preserves

Combine brown sugar and mustard; rub over surface of ham. Place ham in oven and bake for 1 hour. During the last hour, spoon preserves of ham and continue to finish baking .


Apricot Brandy Glaze

1 c. apricot preserves
3 T. brandy (not brandy flavoring)
1 T. corn starch (premixed in 1/4 cup water)
1 c. orange juice
3 T. brown sugar
2 t. Dijon mustard

In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch mixture until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 minute. Remove from heat.


Fruit Glaze

1 pineapple (3-4 lbs.), peeled
1/2 c. packed brown sugar
1 c. orange juice
1/2 t. dried ginger
1/8 t. cayenne pepper
3/4 c. packed dried apricots
1/4 c. dried cranberries
Water, if needed

Cut pineapple lengthwise into quarters; cut out and discard core. Cut each piece crosswise into 1/2-1/3-inch-thick slices. Cut each slice in quarters. Place in 12-inch skillet and add sugar, ginger, and cayenne. Cook on medium heat for 15 minutes or until pineapple is tender and liquid is syrupy, stirring often. Combine this with the remainder of ingredients in a bowl and combine. In batches, puree mixture in a food processor or blender, stopping when it is still a little chunky or to the consistency you prefer.


Coca Cola Glaze

12 oz. can Coke or other Cola
1 c. brown sugar
1 c. pineapple or orange juice
1/2 t. cinnamon
Pinch ground cloves
1 T. butter or margarine
Raisins, optional

Mix the ingredients for the glaze in a small saucepan and heat over Medium heat until sugar is melted and ingredients are blended. The glaze should be syrupy-thick. If too thin or runny, add more brown sugar and continue cooking until reduced more. If too thick, add more Coke.

 

Sweet-Hot Plum Glaze

1 c. plum preserves
1 c. orange juice
2 T. lemon or lime juice
1 T. yellow mustard
1 T. maple syrup
1 t. dried ginger
1 t. dried crushed red or cayenne pepper

Stir together all ingredients in a saucepan over medium-high heat; bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until preserves are melted and mixture is blended.


Plum-Ginger Glaze

2 jars (12 to 13 oz. each) plum preserves or preserves of your choice
2 T. lime juice
1 T. grated lime peel
1 T. Dijon mustard
2 t. grated fresh ginger root
3/4 t. black pepper

Combine the ingredients in a saucepan; bring to a boil, stirring constantly. Remove from heat


Cherry Glaze

1 (12 oz.) jar cherry preserves
1/4 c. red wine vinegar
2 T. corn syrup
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
1/3 c. slivered almonds, toasted*
3 T. water

Combine cherry preserves, vinegar, corn syrup. cinnamon, nutmeg and cloves in medium saucepan. Cook and stir until boiling. Reduce heat. Simmer 2 minutes. Stir in almonds. Reserve 3/4 c. for serving with ham.
*To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

 

The Yankee Chef™
 ..........It's Just That Simple!