Agriculture Reference
In-Depth Information
⅔
cup (150 g) butter
Preheat oven to 325°F (163°C). Score the ham and stud it with cloves. Place the ham in
a foil-lined pan. In the top of a double boiler, warm dark corn syrup, honey, and butter.
Brush this glaze over the ham and bake for 75 minutes, basting every 10 to 15 minutes
with warm glaze. During the last 4 to 5 minutes of cooking time, turn on the broiler to
caramelize the glaze. Remove from the oven and let sit a few minutes before serving.
Honey-Baked Chicken
¼ cup (85 g) honey
2 tablespoons (28 ml) balsamic vinegar
1½ cups (205 g) dried bread crumbs
1 tablespoon (15 ml) olive oil
6 boneless, skinless chicken breast halves, about 2 pounds (0.9 kg)
In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into a separate
bowl. Set both bowls aside. Spread the oil over the bottom of a foil-lined baking pan
large enough to hold all chicken pieces in one layer. Roll the chicken pieces in the honey
and vinegar, and then roll them in bread crumbs, and place them in the pan. Bake at
375°F (191°C) for 30 minutes, or until cooked through. Makes 4 servings.
Southern-Style Honey Barbecued Chicken
1 chicken (2½ to 3 pounds, or 1.1 to 1.4 kg), quartered
1 cup (160 g) onions, thinly sliced
¾ cup (180 g) tomato sauce
¼ cup (85 g) honey
¼ cup (60 ml) cider vinegar
2 tablespoons (28 ml) Worcestershire sauce
1 teaspoon paprika
Place chicken, skin side down, in single layer in large baking dish. Sprinkle with salt
and pepper. Combine remaining ingredients; mix well. Pour mixture over chicken.
Bake, uncovered, at 375°F (191°C) for 30 minutes; turn the pieces and bake 20 minutes
more, or until the chicken is glazed and thoroughly cooked. Makes 4 servings.
