Two Fall Recipes!

Today I have 2 recipes for you! One is for ham, the other for chicken although you can use the technique and ingredients for your Thanksgiving turkey! Enjoy!!


Heather's Brown Sugar Ham

Over the years I have been experimenting with hams, trying to re-create that delicious honeybaked texture and flavor. While I don't spiral slice my hams, I have come very close to perfecting the flavor of a Honeybaked ham. And since the holidays are right around the corner, I decided to share my creation. I won't call this a recipe because the amounts are estimates, not exact because I never measure, I just cook. But I don't think that this is something that you can screw up.



Ham--whatever pre-cooked ham you usually get at the market, if you can find a spiral sliced buy it, it will be worth it

Apple cider

honey mustard

butter

brown sugar

cinnamon or baking spice if you like that mace-y, allspice flavor



I like to put shallow slices in the ham if it isn't already spiral cut. I don't go all the way through, just deep enough for the glaze to get down in there. If there is a ton of fat, score the fat however you usually do it.



Melt your butter (I use half a stick) and add to it about a cup or so of apple cider. Add to this a couple of tablespoons of honey mustard, and the cinnamon or baking spice. Mix it up well and brush over your ham, there will be enough to continuously baste the ham throughout cooking. If there isn't enough, add more cider, mustard, and spice until you have enough. Now for the honey-baked secret........and the messy part. Take your brown sugar and press it into the ham over the glaze. Put your ham in the oven and bake as usual, every 30 minutes baste it with the basting mixture and press more brown sugar into it and then drizzle (don't brush) more glaze over the brown sugar. Make sure you do this every 30 minutes.



It is easy, and a lot more budget friendly than honey-baked!


Spatchcocked chicken with Herbs



http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken




See above link for how to spatchcock a chicken.



1 chicken, spatchcocked



4 cloves of garlic, crushed

1 clove of garlic cut in half

1 stick of butter, melt all but 2 tablespoons of butter

1 cup of chicken broth

half a cup of white wine (I have also used apple juice, apple cider, and just extra chicken broth)

herbs, I like sage and thyme mixed with a little of Penzeys Fox Point seasoning



Vegetables Optional: carrots, potatoes, leeks, and parsnips cut into large chunks.I don't serve these, they are just to flavor the chicken, by the time they are done cooking there really is no flavor left. I roast some to serve in a separate dish.



If you are using the vegetables put them in the bottom of your roasting pan and add a little bit of broth or water. Add some seasonings, rosemary is good, sage and thyme are excellent. Your chicken will be cooking on top of these instead of on a roasting rack. If you omit the veggies just use a roasting rack.



To prepare the chicken, spatchcock it and lay it skin side down on your cutting board, season that side with salt, pepper, herbs, and rub it with the cut garlic. Flip over, rub the garlic and sprinkle your herbs under the skin directly on the meat. Then give the skin a rubdown with your 2 tablespoons of non-melted butter. Sprinkle with salt and pepper.



Add your chicken broth, chopped garlic, herbs, and wine to the melted butter. Use this to baste your chicken as often as you like. It will make the skin nice and crisp but keep your meat juicy and flavorful.



Roast at 350 for about an hour to an hour and a half depending on the size of your bird. You can roast at 400 for 30-40 minutes if you are in a hurry but I strongly recommend putting the chicken on top of the vegetables and using the broth to help steam the meat because you are cooking at a higher temp. the meat has more of a chance of drying out.



I typically put a bulb of garlic loosely tented in foil in the oven with the chicken to roast. Once iit is roasted it gets sweet and mellow and you can squeeze it out of skin very easily. I add this to mashed potatoes to serve with the chicken. Or I serve it with roasted potatoes, carrots, leeks, and parsnips. Or roasted sweet and yukon gold potatoes and grilled veggies. No matter what you serve it with it will be fantastic, it should be called marriage chicken because it would make any man propose to the woman that cooks it!!!

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