Spiced Brown Sugar Glazed Ham

Ham is a go-to family dinner staple. And don't forget to save the bone for pea soup! You'll find that recipe at the end of this post.

Ingredients:

3.5 kg (7.7 lb) bone-in fully cooked ham

1/2 cup brown sugar

1/4 cup orange juice

1 tbsp honey

1 tbsp apple cider vinegar

1 tbsp dijon mustard

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cinnamon

1/4 tsp allspice

First let the ham come to room temperature on the counter, about 1 hour. Place it on two pieces of foil, large enough to completely enclose the ham. Combine all the ingredients in a saucepan and heat to dissolve the sugar. Then simmer a few minutes until it thickens slightly. Take 1/3 of the glaze and pour or brush all over the ham, Then wrap tightly in the foil.

Place in a 13 X 9" baking pan and into a 325°F oven for 15 minutes per pound or until internal temperature reads 100-110°F. Remove from oven and up the temperature to 400°F. Unwrap and brush another 1/3 of the glaze onto the ham. Return to the oven, unwrapped, another 15-20 minutes or until the glaze starts to caramelize.

Next, remove from oven and add the remaining glaze. Loosely tent with foil and let rest 10 minutes.

After 10 minutes it's ready to slice!

Here's the recipe link for my Pea Soup:

https://hotandcoldrunningmom.blogspot.com/2015/01/french-canadian-pea-soup-with-ham.html

Adapted from: blessthismess.com

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Clear Out The Fridge Beef Chop Suey

A great way to use that lonely carrot or abandoned celery stalk left in your vegetable crisper. Make this very customizable recipe your own with what's in your fridge. Of course, bean sprouts are a must but you can use mushrooms, snow peas, broccoli, whatever is left behind in that drawer in your fridge!   

Ingredients:

1/2 lb ground beef

1/2 onion, diced

1 or 2 celery stalks, sliced

1 carrot, julienned

1/2 bell pepper, diced

1 tsp minced ginger

2 tsps minced garlic

2 cups shredded cabbage or bagged coleslaw

2 cups bean sprouts

a handful of chopped spinach

salt and pepper

1/2 cup beef broth

1/4 cup soya sauce

1 1/2 tbsps cornstarch

sliced green onion to garnish

In a wok or large skillet, brown the beef on medium high heat until no pink remains. Add some salt and pepper along with the onion, celery, carrot and bell  pepper. Stir fry 4-5 minutes.

Then add the ginger, garlic, cabbage, bean sprouts and spinach and cook for 2-3 minutes.

Combine the beef broth, soya sauce and cornstarch. Make a well in the center of the pan, pour the sauce in and whisk then stir together. Cook on medium heat until slightly thickened.

Give it a little taste to see if you want more salt, pepper or soya sauce.

Serves 2-3

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Cranberry Sauce Loaf

Check your fridge... you might still have some leftover cranberry sauce lurking in the back somewhere! Or make up some fresh cranberry sauce and go for this lovely loaf. I always keep a bag of frozen cranberries in the freezer just in case. You can find a recipe link for my sauce recipe at the end of this post.

Ingredients:

1 1/2 cups flour

2 tsps baking powder

1/2 tsp salt

3 eggs

1 cup Greek yogurt or regular yogurt with 1 tbsp lemon juice

3/4 cup sugar

1/2 cup vegetable oil

1 tbsp vanilla extract

1/2 cup cranberry sauce (store bought or homemade)

Mix the flour, baking powder and salt together in a medium bowl and set aside. In a large bowl, beat the eggs, yogurt and sugar together. I used regular mango flavoured yogurt with lemon juice. You can try different flavours or stick to vanilla. Add vegetable oil and vanilla extract to the yogurt mixture. Add the flour etc. to the wet and mix just until well combined.

Pour 1/2 the batter into a parchment lined 8 X 4" loaf pan with parchment long enough to help lift the loaf out when baked. Dollop 1/2 the cranberry sauce then add the remaining batter. 

Top with the rest of the cranberry sauce and swirl back and forth with a skewer. Resist swirling too much.

Bake at 350°F for 65-75 minutes or until a cake tester comes out clean. Cool on rack 1 hour, then carefully lift out of the pan using the parchment "handles".  Remove the parchment paper and cool completely on rack about 2 hours before slicing. 

It's got a beautiful spongey texture!

Recipe for homemade Cranberry Sauce:

https://hotandcoldrunningmom.blogspot.com/2015/10/orange-cranberry-sauce.html

Adapted from: aheadofthyme.com

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Sweet Potatoes and Greens

A very simple oven baked vegetable dish that you can serve with or without a garlic almond butter sauce. I prefer the vegetables on their own but my daughter likes the added layer of flavour with the sauce drizzled on.

Ingredients:

1 medium sweet potato, cut in 1/2 - 3/4" cubes

1 medium onion, sliced

1 1/2 tbsps vegetable oil

1/4 tsp salt

1/4 tsp pepper

4 shanghai tips or baby bok choy, halved

2 cups roughly chopped spinach

1 celery stalk, sliced

Sauce: (optional)

5-7 tbsps water

4 tbsps almond butter

1 1/2 tbsps lemon juice

1 1/2 tbsps soya sauce

2 tsps minced ginger

2 tsps minced garlic

2 pinches red pepper flakes

shredded coconut and sliced green onion to garnish

Preheat oven to 425°F. 

Toss the sweet potatoes and onion with vegetable oil, salt and pepper and spread out in an oiled 13 X 9" baking pan and bake for 15 minutes. Then add the shanghai tips and celery, toss and return to the oven for 10 minutes.

Remove from the oven and mix in the spinach, stirring until it wilts. It's ready to serve as is or try the sauce on it.

Combine the sauce ingredients in a small saucepan, whisking until smooth and bring to a boil. Then simmer 5-10 minutes, adding extra water if needed then drizzle over the veggies. Sprinkle with shredded coconut and sliced green onions.

Serves 2-3

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Easy Homemade Char Siu

This Cantonese style BBQ pork originates from the province of Guangdong in China and is pronounced chaw see-u, which translates to "fork roasted" but should mean insanely flavourful! Roast it in the oven, then under the broiler for a bit to give this savory and sweet spiced pork a caramelized finish. Can't wait to try this recipe in the summer on the barbecue!

Ingredients:

2 pork tenderloins (2 - 2 1/2 lbs or 1 kg)

1/4 cup soya sauce

1/4 cup Shaoxing wine or rice wine vinegar

1/4 cup hoisin sauce

1/4 cup oyster sauce

1/4 cup sugar

2 tbsps molasses

2 tsps minced garlic

1 tsp five spice powder

3/4 tsp salt

10 drops red food colouring (optional)

2 tbsps honey

Prep the marinade and glaze at least one day before cooking. (You can double the marinade and have extra ready to try on something else, like maybe chicken?) Combine everything except the honey then take about half the mixture and pour it into a resealable plastic bag along with the pork. Remove as much air as possible and massage the marinade into the pork. Refrigerate anywhere from 12 hours to 3 days. Take the remaining marinade and pour it into a small saucepan along with the honey and heat to medium to melt the honey. Simmer 5 minutes, then cool. Place cooled glaze in a jar or container in the fridge.

When ready to cook line a large baking tray with foil and place a rack in it. This will ensure even roasting. Add about 1/4" of water into the pan. Drizzle some of the marinade over the meat then into a 450°F oven for 10 minutes. Brush some of the glaze that you have in a jar all over the meat then back in the oven for 10 minutes. Remove and glaze again and again back to the oven for 5 minutes. At this point the internal temperature in the the thickest part of the pork should read 145°F. If not, pop it in the oven a few more minutes. Then finish with a 3 minute broil, flip, baste with glaze again and broil another 3 minutes.

Cover loosely with foil and rest 10-15 minutes before slicing. Serve hot or at room temperature.

We sliced one tenderloin thinly and the other was cut in thick slices.

We had it along side these dishes...

Vegetable Chow Mein

https://hotandcoldrunningmom.blogspot.com/2023/01/vegetable-chow-mein.html

and Shanghai Tips

https://hotandcoldrunningmom.blogspot.com/2023/01/shanghai-tips-bok-choy.html

And leftovers can be added to a Pork Fried Rice or Chow Mein.

Serves 8

Original recipe from: omnivorescookbook.com

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Vegetable Chow Mein

A stir-fry of unbroken noodles is a tradition believed to bring good health and luck in the New Year. All these veggies can't hurt either! Happy Year of the Rabbit 🧧🐇

Ingredients:

1 tbsp vegetable oil

1/2 tsp sesame oil

1 tbsp chopped garlic

2 carrots, thinly sliced

1 medium onion, thickly sliced

2 cups shredded cabbage or bagged coleslaw mix

2 celery stalks, sliced

1/2 red bell pepper, thickly sliced

1/2 green bell pepper, thickly sliced

2 - 2 1/2 cups bean sprouts

2 green onions, slice and separate the white and green

About half box (500g pkg) Yet Ca Mein asian wheat noodles (or sub spaghetti)

salt and pepper to taste

Sauce:

3 tbsps hoisin sauce

3 tbsps soya sauce

1/2 tsp sugar

1/3 cup vegetable or chicken broth

1 tbsp cornstarch

Cook and drain the noodles, rinse with cold water and set aside in a bowl. Cut all the veggies and garlic. Combine the hoisin, soya sauce, sugar and broth in a bowl (not the cornstarch yet) and set aside. I prepped everything in the morning and grouped my vegetables as they would be needed in the recipe.

Heat vegetable oil and sesame oil in a wok or large skillet to medium heat and add the garlic for 30 seconds. Add the carrots and onion and stir for 1 minute before adding the rest of the vegetables, including the white slices of the green onion. Reserve the green for garnishing. Cook the veggies for 2-3 minutes. Whisk the cornstarch into the bowl with the sauce. Make a well in the center of the wok and add the sauce. Stir together and cook 1-2 minutes. Add the drained noodles to the pan along with salt and pepper. Stir well. (Note: if the noodles are a little clumped before adding them, just pour water over and drain again to loosen.) Taste and adjust, maybe adding more salt, pepper or soya sauce if needed.

Pour everything onto a serving platter and top with sliced green onion.

Serves 4 as a meal or 8 if serving with other dishes.

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Shanghai Tips (Bok Choy)

Shanghai tips are bok choy's milder tasting cousin. Where bok choy has a cabbage-like taste, some might say bitter, shanghai tips have a celery-like flavour.

Ingredients:

2 tbsps avocado oil

8 shanghai tips (or baby bok choy)

1 tsp minced ginger

3 tsps minced garlic

2 tbsp water

salt and pepper to taste

To start, trim a sliver off the stem end if needed then cut the tips through their middles. Wash in cold water and pat dry.

Heat oil in a skillet to medium temperature and add the ginger and garlic, stirring for only about 30 seconds. Add the veggies and stir fry for 2 minutes. Next add the water to the pan, cover and cook another 2 minutes.

Stir together with the garlic and ginger, add salt and pepper to taste then it's ready to serve!

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Plum Sauce Salmon

Minimal prep, 10 minute marinade, a few minutes under the broiler and supper's on the table!

Ingredients:

700g (1 1/2 lbs) salmon fillets

2 tbsps plum sauce

1 1/2 tbsps soya sauce

1 1/2 tsps brown sugar

1 1/2 tsps vegetable oil

Pat the fillets dry with paper towels, then combine the plum sauce, soya sauce, brown sugar and vegetable oil. Place the fillets on a foil lined baking sheet and spoon or brush with the sauce. Marinate for 10 minutes.

Broil 6-8 minutes for 1/2" thick fillets, 10 minutes for 1" thick fillets.

The salmon should flake easily with a fork when done and have an internal temperature of 145°F at it's thickest part.

Adapted from: rotinrice.com

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