Pineapple Honey Glazed Ham
YIELD: Makes 12 to 16 servings
INGREDIENTS
1 (4 to 5 lb.) – fully cooked boneless ham
1 can (8 oz.) – pineapple slices
1/3 cup – Pahrump honey
1 T – ground mustard
ground cloves
DIRECTIONS
Bake ham on rack in shallow baking pan at 325°F for 1 hour or to 120°F on meat thermometer.
Drain pineapple; reserve liquid.
Combine reserved liquid, honey, mustard and cloves; mix well.
Score top of ham, if desired, and arrange pineapple slices on top. Generously brush honey mixture over entire surface. Bake about 30 – 45 minutes longer or to 140°F; baste every 10 minutes.
Let stand 10 to 15 minutes before slicing.
Candied Yams
YIELD: Makes 8 servings
INGREDIENTS
6 – yams or sweet potatoes, peeled and sliced into 1/2-inch rounds
1 T – cornstarch
3/4 cups – Pahrump
honey
pinch – salt
3/4 cups – water
DIRECTIONS
Combine all ingredients except yams in medium saucepan and cook on medium-low heat until clear. Pour over cooked yams or sweet potatoes and bake at 400°F until tender and edges begin to brown.
Sprinkle with nutmeg or cinnamon if desired.
Honey Roasted Acorn Squash
YIELD: Makes 8 servings
INGREDIENTS
2 – acorn squashes
1 cup + 1 T – water
1/4 cup – Pahrump honey
1/2 tsp. – kosher salt
For Honey Butter:
1/2 cup – unsalted butter
1/2 cup – Pahrump honey
2 T – fresh sage leaves, chopped
Fleur de Sel or Maldon salt, to taste
DIRECTIONS
Preheat the oven to 350°F.
Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut side up, snugly on top.
In a small bowl stir together 1/4 cup Pahrump honey, 1 T of water and salt; brush the cut side of each squash with the honey solution, making sure that all of the honey solution is used. Cover the pan tightly with foil and bake for 30 minutes.
While the squash is cooking, make the honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color. Remove from the heat and immediately add 1/2 cup Pahrump honey and the sage leaves, stirring well. Set aside.
Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.
Transfer the squash to a serving platter and spoon the honey butter on top, then sprinkle with Fleur de Sel or Maldon salt.
Honey Lemon Bars
YIELD: Makes 12 bars
INGREDIENTS
1 cup – all-purpose flour
1/4 cup – powdered sugar
3/4 cup – butter or margarine, cut up
3/4 cup – Pahrump honey
3 – eggs
2 T – all-purpose flour
3 T – fresh lemon juice
zest from one lemon
1/2 tsp. – baking powder
1/4 tsp. – salt
DIRECTIONS
In small bowl, combine flour and powdered sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Press mixture into lightly greased 8 x 8-inch baking pan. Bake at 350°F 12 to 15 minutes or until lightly browned; remove from oven.
Meanwhile, prepare filling.
In large bowl, whisk together Pahrump honey and eggs. Add remaining ingredients; whisk until well blended.
Pour over baked crust. Bake at 350°F 25 to 30 minutes or until filling is set. Cool completely on wire rack. Cut into bars.