Classic ham is a traditional holiday meal for Christmas dinner and Barefoot Contessa Ina Garten has found a way to enhance basic ham with a delicious fruit glaze that is so easy to make. Find out why she says her recipe contains “wow main factor”.
Ina Garten says her glass ham recipe takes the ‘wow factor’
During a program of Contessa barefooted, Garten shared how her glass ham recipe is a delight. “When I make a buffet, I always like to have one thing that looks like the main ‘wow factor’ in the middle,” she explained, “and hopefully it’s not that hard to do. ”
She took off the foil to reveal the glass ham, saying, “Now how’s that for a wow factor?”
The orange baked ham recipe so simple, starting with fully cooked ham, cut by spinning, that she pours her homemade glue over and bakes.
- 1 (14 to 16-pound) smoked ham cooked with spinach on the bone
- 6 cloves garlic
- 8 1/2 ounces orange marmalade
- 1/2 cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orains, zested
- 1/4 cup freshly squeezed orange juice
To make the glue, Garten grind the garlic cloves in a food processor, then add the remaining ingredients, processing until smooth.
She pours the glue over the ham, then bakes for 1 hour in a 350-degree oven until the ham is heated through and the glue is brown.
Garten has a Virginia bakte ham recipe that she notes a Today A showcase blog is the “real party dish,” with a call that doesn’t take long to create but is a great addition.
She recommends “finding the best ham you can find, either buying ‘cut by spinning’ ham, or making a butcher’s slice and bringing back smoked ham.”
For the recipe, she uses the same ingredients as her orange bakte ham, but she uses mango chutney instead of marmalade.
Ina Garten makes a decadent Hogmanay dinner
Ham is a traditional choice for Christmas dinner, but Garten has a delicate and extremely quick Hogmanay meal to make on the fly, with just a few ingredients.
During December 11 conversation with Katie Couric, the Barefoot Contessa was asked about her favorite classic holiday dish.
She shared how the usual New Year’s Eve dinner is “very simple” but has a decadent ingredient that makes it a special food.
“My classic New Year’s Eve dinner, which you can make at home, is lemon capellini with caviar and it’s from my first book,” Garten explained. “And so I make the sauce, which is like 60 pounds of butter and lemon juice, and you put it in a pan. And then you cook a capellini, which takes like three minutes to cook… you toss it around, you serve it with a dollop of caviar on it and it’s New Year’s Eve. It’s just great. ”
If you do not like caviar, do not be afraid, when she showed you how to make her lemon capellini recipe Contessa barefooted, she said there are other add-on options that can be replaced.
“This pasta is very flexible – you can even serve it with a little shrimp or chicken… you can have it all on its own,” she explained.