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Brown Sugar Ham Glaze – Sunday dinner your family will love

Dec 22, 2019

Nancy Lee and Me - Brown Sugar Ham Glaze

Brown Sugar Ham Glaze – Quick and Easy! Be prepared the glaze is going to make your Kitchen smell fantastic.

Origin of Backed Ham

The word ham derives from the Old English hamm and refers specifically to a cut of meat from the hog’s hind legs. China takes credit for curing the first pork leg back in 4900 B.C. Enthusiasm for ham spread throughout ancient Europe with the Romans, who likely learned of the practice while trading with the Chinese.

Try some of our other Pork recipes

Brown Sugar Ham Glaze

Quick and Easy! Be prepared the glaze is going to make your Kitchen smell fantastic.
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Course: Main Course
Cuisine: American
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 10 servings
Calories: 141kcal

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup orange juice or pineapple juice
  • 1/2 cup honey
  • 1/2 tsp ground cloves

Instructions

  • Bring the ingredients to a boil together on medium heat and cook for 3-4 minutes to thicken before pouring onto ham and baking.
  • If it cools too much it can harden to loosen simply reheat.

Nutrition

Calories: 141kcal

Easy Turkey Gravy – So easy you will love it

Nov 20, 2019

Nancy Lee and Me - Easy Turkey Gravy

Easy Turkey Gravy – This is easy recipe and your can make it anytime.

Origin of the Turkey

Farmyard turkeys were domesticated from a species called the Wild Turkey, native to the eastern and southwestern states and parts of Mexico. It’s likely that the Mayans of southern Mexico were the first to domesticate turkeys, maybe 2000 years ago.

Try some of our other Gravy & Sauce recipes

Turkey Gravy

Easy Turkey Gravy

This is easy recipe and your can make it anytime.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 28 servings
Calories: 22kcal

Ingredients

  • 2 cups Turkey or Chicken stock
  • 1/4 cup butter (1/2 a stick)
  • 1/4 cup all-purpose flour
  • Salt and Pepper to taste

Instructions

  • Melt butter in medium pan over medium low heat and season with salt and pepper
  • Once melted, add in flour and whisk constantly
  • Continue whisking your roux until you've got a smooth, paste-like mixture.
  • Slowly pour in your 2 cups of stock while stirring
  • Cook gravy another 10 minutes or until thick stirring occasionally.
  • Taste to adjust seasoning. Serve immediately or keep on low heat until ready to serve.

Notes

From the Center Cut Cook

Nutrition

Calories: 22kcal | Carbohydrates: 2.5g | Protein: 0.9g | Fat: 1g | Cholesterol: 2mg | Sodium: 227mg

Nancy’s Teriyaki Sauce and Marinade – Your family will love this

Oct 30, 2019

Nancy Lee and Me - Teriyaki Sauce and Marinade

Nancy’s Teriyaki Sauce and Marinade – This a really great marinade and basting sauce for steak, chicken or pork. It’s also a tenderizer so it can be used on cheaper cuts of meat.

Origin of Teriyaki

Teriyaki sauce has a very interesting history. It is widely believed that the cooking technique emerged in the 17thcentury in Japan, referring to the culinary method that was used to grilled food during the era.

Try some of our other Sauce and Gravy recipes

Teriyaki Sauce

Teriyaki Sauce and Marinade

This arealy great marinade and basting sauce for steak, chicken or pork. It's also a tenderizer so it can be used on cheaper cuts of meat.

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Course: Main Course
Cuisine: Japanese
Keyword: marinade, sauce
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8
Calories: 86kcal

Ingredients

  • 1 cup soy sauce
  • 1 tbsp sugar
  • 1 tbsp dry mustard
  • 1 piece small piece ginger root, crushed
  • 1 clove garlic, crushed
  • 2 tbsp sesame oil
  • 2 tbsp whiskey if desired

Instructions

  • Mix all ingredients together until well blended. Use as a marinade and based your meat while cooking apply often.

Nutrition

Calories: 86kcal | Carbohydrates: 10.7g | Protein: 1.5g | Fat: 4.5g | Sodium: 904mg

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