Sliced Glazed Ham with Pineapple

Slicing the ham before glazing it in the oven makes simple work of serving. Just use a large spatula to lift the slices with pineapple from the roasting pan right onto the serving platter! Using a toupie-style ham makes this dish a breeze! Toupie is a Canadian, particularly Quebec term, for a boneless, pre-cooked smoked ham.

Ingredients:

3 lb (1.4 kg) cooked toupie ham cut in half lengthwise and sliced

19 oz (540 ml) can pineapple rings, halved

1/2 cup brown sugar

1/4 cup white wine vinegar

2 tbsps grainy Dijon mustard

1 tbsp molasses

2 tsps Worcestershire sauce

salt and pepper to taste

1 tsp allspice

2 tbsps cornstarch

1/2 cup pineapple juice from canned pineapple  

Mix the brown sugar, white wine vinegar, Dijon, molasses, Worcestershire sauce, salt, pepper and allspice together in a saucepan. Bring to a boil then simmer for 4-5 minutes. Mix the cornstarch into the pineapple juice to form a slurry and add to the saucepan cooking for 2 minutes. Oil a large roasting pan then layer ham and pineapple slices, overlapping a little. Brush 1/2 the glaze on the ham/pineapple. Cover the pan with foil and into a 325°F oven for 30 minutes. Next raise the temperature to 425°F, coat with the remaining glaze and bake uncovered this time for 20-25 minutes.  Serves 12

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Pork Tenderloin with Dijon Sauce

This pork tenderloin recipe is that fancy little dish you've been looking for. With well seasoned meat and a delicious creamy Dijon sauce it can easily be made as a weeknight meal or a sumptuous weekend spread.

Ingredients:

2 - (approx. 1 1/2 lb each) pork tenderloins

salt and pepper to taste

1 tsp dry oregano

1 tsp dry rosemary

1 tsp dry basil

1/2 tsp dry minced onion

1/2 tsp ground cumin

1 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp maple syrup

1 tbsp worcestershire sauce

1 tbsp soya sauce

 2 tbsps butter

 

Dijon Sauce:

1 tbsp butter

2 tsps minced garlic

1 tbsp lemon juice

1/2 cup 10% crean

1 tbsp Dijon

1 tsp oregano

salt and pepper to taste

Combine the salt, pepper, oregano, rosemary, basil, minced onion and cumin together. Pat the tenderloins dry with paper towels then rub the seasoning mixture into the meat to coat. Set aside.

Whisk the glaze ingredients together: 1 tbsp olive oil with 1 tbsp Dijon, maple syrup, worcestershire sauce and soya sauce. Set aside.

Preheat oven to 375°F.

Sear the pork in a skillet with 2 tbsps butter on medium high heat 3-4 minutes per side. Place the meat on a baking sheet and brush with glaze. Roast for 15 minutes then flip them over, brush with glaze and return to the oven for another 15 minutes. The internal temperature should read 145-150°F. Let rest.

Make the cream sauce in the same skillet the meat was seared in. Heat 1 tbsp butter and add the garlic for 1 minute. Then add the lemon juice, cream and Dijon scraping the pan of it's brown bits. Add oregano, salt and pepper and cook 1-2 minutes. If you'd like a thinner sauce add a little chicken broth.

Slice the pork and serve either drizzled with the Dijon sauce or you can set the sauce out in a gravy boat.

Serves 6

Adapted from: butterbeready.com

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Garlic Butter Pork Tenderloin Tray Bake

The reason home cooks love sheet pan dinners? Because they make a stress-free, minimal-fuss semi-fancy meal!

Ingredients:

2 - 1 lb pork tenderloins

1/4 cup hoisin sauce

1 lb mixed frozen vegetables

1 1/2 lbs (5 or 6 medium) potatoes

3 tbsps olive oil

salt and pepper to taste

4 tbsps butter

2 tsps minced garlic

2 tbsps fresh chopped parsley

First, position the oven rack to the lower position and preheat to 450°F. Cut the potatoes into 1 1/2" pieces and place them in a pot of water. Boil for 10 minutes then remove from heat and drain.

Toss the frozen vegetables with 1 tbsp olive oil, salt and pepper. Place in the center of two baking sheets. You could use one sheet but I didn't want to crowd the portatoes.

Take the drained potatoes and toss with 2 tbsps olive oil, salt and pepper and arrange on either side of the veggies.

Place the pork tenderloins on top of the vegetables and brush with hoisin sauce, salt and pepper.

Roast in a 450°F oven for 25-30 minutes or until the thickest part of the pork has an internal temperature of 140°F.

Combine the butter, minced garlic and parsley, salt and pepper. When the trays come out of the oven dab each tenderloin with 1 tbsp of the herbed butter and divide the remaining butter to toss with the potatoes and vegetables.

Let rest 5-10 minutes before slicing.

Each tenderloin serves 3-4 people and you can easily freeze one for a later date.

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Peking Inspired Chicken

Classic flavours of Peking duck in an easy homemade fakeaway roast chicken. The secret is in the basting! 

Ingredients:

1 whole chicken (3 1/4 lb)

1/2 tsp 5 spice powder

Marinade:

1/4 cup soy sauce

a few drops red food colouring (optional)

1 tbsp brown sugar

5-6 slices ginger

1 tsp 5 spice powder

For basting:

leftover marinade (cooked!)

2 tbsps honey or maple syrup

1 tbsp vegetable oil

a few drops of sesame oil

Dust the inside of the chicken with 1/2 tsp 5 spice powder.

Combine the marinade ingredients and place in a ziplock plastic bag along with the chicken. Squish around to coat the chicken with the marinade then remove as much air as possible and refrigerate for at least 4 hours or overnight.

Remove from fridge 30 minutes before cooking and place on a rack and sit that on a foil lined baking sheet. Take the ginger slices from the marinade and put in the cavity of the chicken.

Cook the leftover marinade in a small saucepan on medium low for 10 minutes. Add honey or syrup, stir and set aside.

Roast the chicken in a 350°F oven, basting with grease from the pan or 1 tbsp vegetable oil and a few drops of sesame oil every 20 minutes for 1 hour.

Now start basting with the cooked marinade every 15 minutes until the chicken is cooked to an internal temperature of 165°F. Rest 10 minutes before slicing.

So plump and juicy!

Adapted from: pupswithchopsticks.com

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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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Worcestershire Roast Beef

Tender roast beef infused with the flavours of worcestershire sauce, Montreal steak spice and grainy dijon. Is your mouth watering yet? 🤤

 

2 lb beef filet

2 1/2 tbsps butter

2 tsps minced garlic

1 tbsp worcestershire sauce

1 tsp dry thyme

1 tsp Montreal steak spice

2 tsps grainy old fashioned dijon mustard

Cream the butter, minced garlic, worcestershire sauce, thyme, Montreal steak spice and dijon together and, with wet hands, spread all over the roast. Cover tightly with plastic wrap and refrigerate overnight.

Remove the meat from the refrigerator and let sit on the counter for 60-90 minutes. Then uncover and place in a shallow roasting pan and into a 425°F oven for 20 minutes. Reduce the heat to 375°F and return to the oven for about 40 minutes or until internal temperature is 145°F for rare or a little longer, 160°F for medium or 170°F for well done.

Remove from the oven and cover with a lid or foil for 20-30 minutes before slicing.

Adapted from: rockrecipes.com

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Teriyaki Roast Beef

This tenderizing marinade creates a lovely roast and succulent pan sauce. 

Ingredients:

1 lb inside round roast beef

2 tbsps low sodium soya sauce

2 tbsps brown sugar

1 tbsp rice wine vinegar

1 green onion, chopped

1 tsp minced garlic

1 tsp minced ginger

1/4 tsp pepper

pinch sea salt

1/4 tsp sesame oil

vegetable oil for searing

Mix everything except the vegetable oil together in a plastic ziplock bag and marinate the beef in the fridge for at least 3 hours but optimally overnight. Then let it rest on the counter for 30-60 minutes before cooking. Reserve the marinade.

Sear the meat in hot vegetable oil for 2 minutes per side, then into a 400°F oven for 20 minutes. Remove to a plate and add the reserved marinade to the pan. Add 3 tbsps water and boil for 5 minutes. Return the roast to the pan and spoon sauce on top. Place back in the over for 10 more minutes or until internal temperature is 145°F.

Let rest 5-10 minutes before slicing. Then serve with pan sauce.

Paired with these Italian Green Beans if you like. Recipe here 🠋

https://hotandcoldrunningmom.blogspot.com/2017/08/italian-flat-green-beans.html

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Best Darn Pork Tenderloin

A subtly sweet mango sauce compliments an aromatic spice rub for the perfect marriage of flavours. 

Ingredients:

2 pork tenderloins

3 tbsps brown sugar

1 1/2 tbsps smoked paprika

1 tsp salt

1 tsp ground mustard

1/4 tsp black pepper

1 tsp garlic

1/2 tsp cinnamon

1/2 tsp chili powder

2 tbsps olive oil

Sauce:

1/3 cup brown sugar

1 mango, chopped

1 tbsp minced garlic

1 tsp apple cider vinegar

Combine the brown sugar, paprika, salt, pepper, mustard, garlic, cinnamon and chili and rub all over both tenderloins. Cover and refrigerate letting the rub settle in for 4-5 hours or overnight.

Combine the sauce ingredients in a small saucepan and heat through until mango is softened, about 3-4 minutes, then set aside.

Heat olive oil in an oven safe skillet and brown the pork tenderloins 2-3 minutes per side. When browned pour the sauce over the tops and roast at 350°F for 20 minutes or until internal temperature reads between 145-160°F. You can give it a little broil for a couple of minutes too if you like.

Let rest 5 minutes before slicing.

Then serve with the sauce and pan juices. Flavourful and tender doesn't begin to describe how good it is!

Serves 6

Adapted from: eazypeazymealz.com

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Spatchcocked Cranberry Chicken

Spatchcock ... such a funny word, but where did it come from? Apparently it derives from the Irish when they needed to cook up a quick chicken dinner, they would say "Dispatch the cock!" 

Ingredients:

4 lb chicken, spatchcocked (will explain later if you don't know this term)

2 cups fresh or frozen cranberries

1/3 cup brown sugar

2 tbsps apple cider vinegar

4-5 tsps minced garlic

salt and pepper to taste

1 tbsp fresh chopped rosemary

1 tsp smoked paprika

1 tsp celery seed

1/3 cup olive oil

juice of 1 lemon (keep the used lemon halves)

1/2 medium onion, chopped

1/2 cup chicken broth

Spatchcocking the chicken simply means butterflying it by cutting down both sides of the backbone with kitchen shears and removing it. Then pressing down on the breast side of the chicken to flatten it while spreading it out for an even cooking.

So, once you've got your chicken prepared lay it in a roaster and either cut off the wing tips or tuck them underneath the bird.

Combine the cranberries, brown sugar and 1 tbsp apple cider vinegar and set aside. Dry the chicken with paper towels then rub the garlic all over and even under the skin where you can. Mix the olive oil, lemon juice and 1 tbsp of apple cider vinegar together along with the onion and spoon over the bird. You can keep some for basting half way through. Sprinkle with salt, pepper, rosemary, paprika and celery seed.  Now sit those two reserved lemon halves in the pan, pour the broth in the pan and top the chicken off with the sugared cranberries.

Bake in a preheated oven at 450°F for 50-60 minutes or until the internal temperature reads 165°F. Remember to baste halfway through the cooking time.

Click the link below to see our Spatchcocked Turkey

https://hotandcoldrunningmom.blogspot.com/2015/08/spatchcocked-or-butterflied-turkey-on.html

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Lemon Roast Chicken

If you love lemons, you'll love this recipe. It's the lemoniest! This chicken becomes fully infused with the bright taste of lemon while staying nice and juicy!

Ingredients:

3 lb chicken

2 or 3 carrots, cut in half or thick sliced

1 lemon, zested then sliced

2 or 3 red bell peppers, halved or quartered

2 tbsps butter

2 tsps minced garlic

1 tsp dry thyme

fresh cracked black pepper to taste

salt to taste

olive oil

Combine the lemon zest (the zest of the whole lemon makes it very lemony, use less if you just want a hint of lemon), butter, minced garlic, thyme and black pepper and slide globs of it under the skin of the chicken wherever you can. Sit the chicken in a baking dish on top of pepper halves and 3 or 4 lemon slices. If you want the chicken more lemony, stuff the balance of the lemon into the cavity.

Place the carrots around the chicken and add 1/4 cup water. Brush the chicken with olive oil and sprinkle everything with thyme, salt and black pepper. 

Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F for 1 1/2 hours, basting occasionally.

Serves 4 with a little left for a sandwich or two the next day!