Baked Ham with HoneyChipotle Glaze Recipe How to Make It Taste of Home

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Place the ham on a foil-lined baking sheet and bake until nearly warmed through, about 45 minutes. While the ham is warming, combine all of the remaining ingredients in a medium saucepan and bring to a simmer. Cook until reduced to a syrupy glaze that coats the back of a spoon. Remove the ham from the oven and brush the glaze all over the ham.

Baked Ham with HoneyChipotle Glaze Recipe How to Make It Taste of Home

Add chipotle, reserved adobo sauce, honey, sugar, hot sauce, and chicken broth to pan and bring to a low simmer over medium heat until slightly thickened. Season sauce with salt and pepper to taste. Remove pan from heat and nestle chicken thighs back into pan, spooning more of the sauce over top. Bake chicken at 375F 15-20 minutes until chicken.

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Step one: Place the chipotles in adobo sauce, honey, garlic powder, soy sauce, vinegar, and lemon juice in a blender or food processor. Step two: Mix until combined and smooth. Step three: Pour the sauce into a small sauce pot. Heat over low heat for about 5 minutes. This helps combine the flavors.

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Preheat the oven to 350 F. In a medium bowl combine the honey, chopped peppers, adobo sauce, cilantro, and garlic. Set aside. Trim the fat from the tenderloins and remove the silver skin. Rub pork all over with salt, chili powder, cumin, and black pepper. Heat the olive oil in a large skillet over medium heat.

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In a small bowl, whisk together the honey, chipotle puree, mustard, 1 ½ teaspoons ancho chile powder, ½ teaspoon salt, and 1 ½ teaspoons oil. Set aside. Stir together the remaining ancho powder with the coriander, cumin and paprika in another medium bowl. Add the chicken breasts the remaining oil, and toss to coat. Season with salt and pepper.

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Scrape 1 whole can of chipotle chiles en adobo into a blender. Fill the can with honey, then scrape it into the blender as well. Blend until smooth. Store in a tightly closed container in the refrigerator until you're ready to use it.

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Instructions. In a blender or food processor combine the ketchup, chipotle peppers, cider vinegar, brown sugar, Worcestershire sauce, honey, salt, garlic powder, cumin, and black pepper. Blend until smooth. The sauce is ready to use for basting meat. You can also add the sauce to a saucepan over medium heat.

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Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours. Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes.

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Do not overcrowd the skillet. Work in batches if necessary. Cook chicken over medium heat for about 5 - 6 minutes on each side. While chicken is cooking, mix the juice of 1 lime, honey, and the other 1 Tbsp Chipotle powder seasoning. After chicken is done, place it on a plate and brush with the honey chipotle mixture.

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Instructions. Prepare your grill for high heat cooking. In a small bowl, whisk together the honey, chipotle, mustard, 1 tablespoon of ancho powder, 1/2 teaspoon of salt and 1 tablespoon of oil. Set aside. Whisk together the remaining ancho powder with the coriander, cumin, paprika and remaining oil in a medium bowl.

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Place the wings in a large bowl and sprinkle with the baking powder, chili powder, and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours. Place all the ingredients for the glaze in a blender and puree until smooth.

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Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil. Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day.

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If your honey is crystallized, don't toss. Gently heat in the microwave or on the stovetop in a pan of water. Be careful if it's in plastic. If it is, you'll want to just melt it enough to pour out into another container, preferably glass, and then keep gently heating it. Pour it into a clean, dry container to store.

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Instructions. In a medium bowl, whisk everything together (except for the salmon, of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.

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Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use. Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

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Step by Step Instructions. In a food processor or blender combine the chipotl e peppers, honey, garlic, hoisin sauce, smoked paprika, salt and lime juice and pulse until smooth. Use half of the glaze to marinate the pork chops for 20-30 minutes. Warm up the remaining glaze in a pan. Peel and dice the peaches.