Heat large skillet to medium heat and add sesame oil. Add onion, ham, peas and carrots and cook in skillet until tender and then remove from skillet. Add beaten eggs to skillet and cook through. Add the vegetable ham mixture back to skillet with eggs and mix. Add rice. Pour soy sauce on top. Mix all thoroughly until combined and heated through. Add chopped green onion. Enjoy!
We guarantee you are going to like this version of green eggs and ham.
Square snap pretzels
White candy melts
Green M&M’s (mint or milk chocolate)
Preheat oven to 200 F degrees. Line cookie sheet with parchment paper. Place pretzels on parchment. Top pretzels with candy melts. Put in oven and for 4 minutes until candy melts have softened. Remove from oven. Carefully put a green m&m on top of each candy melt. Wait for candy melts to cool before serving.
Easter Sunday is less than a week away. It is the perfect time of year to get outside, enjoy the springtime weather, and surround yourself with food, family and friends. Your family will be delighted to see this delicious Citrus Glazed Ham at the center of the Easter dinner table. Watch the Six Sisters video tutorial below to see how easy it is to make. Click here for the simple and sweet recipe.
Any one of these three glorious ham glazes will leave your guests’ mouths watering and ensure they come back next year (unless you’d prefer someone else do the cooking next time). Also, make sure to check out our ham prep tips at the end.
1 (15.25 oz.) can sliced pineapple, drained with juice reserved
1 (4 oz.) jar maraschino cherries, drained
1 cup brown sugar
Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
In a medium microwave-safe bowl, combine brown sugar and reserved pineapple juice. Mix together and microwave for about five minutes, until mixture is thick.
Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.
10 to 12 lb. fully cooked bone-in ham
½ cup honey
½ cup brown sugar
1 tsp. dry mustard
1 Tbsp. orange juice
Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, for two hours.
With sharp knife, remove skin, if any, then score fat into a one-inch pattern; stud each with a clove.
Combine honey, sugar, mustard and orange juice in 1-quart saucepan. Over medium heat, bring to boil while stirring.
Brush half of honey glaze over ham; bake for 30 minutes.
Brush with rest of glaze and bake for 30 minutes until golden and thermometer reads 130 degrees F.
Let stand 15 to 20 minutes before carving.
Orange Marmalade Glaze
1 Tbsp. prepared mustard
¼ tsp. ground ginger
1 (10 oz.) jar orange marmalade
¼ cup orange juice
Mix marmalade, mustard, and ginger together. About 30 minutes before ham is done, spoon half of it over the ham.
Add orange juice to the remaining sauce and simmer for about five minutes.
Serve with ham as a sauce.
When choosing a Ham consider which type will be best for your cooking style. Bone-in hams are traditionally seen as more elegant, and boneless hams are considered easier to serve, both have the same great taste.
Here are some important tips to help you select, prepare, and serve your ham this Easter:
Plan on two to three servings per pound when serving bone-in ham. A boneless ham will yield four to five servings per pound.
Bone-in hams are available whole, or as a shank or butt half. Bone-in hams are trickier to carve than boneless hams. For those who like to keep it simpler, another option is to buy a ham that is pre-sliced or spiral sliced.
Unwrapped hams, in their original packaging, will stay fresh in the refrigerator for several weeks.
Virtually all hams come fully cooked (just check the label). Preparation is easy – unwrap, heat to an internal temperature of 140 degrees F, and serve. (Check out our post on meat thermometers for more information.) Follow the directions on the label and heat in a moderate (325-350 degrees F) oven. Or, if you prefer, you can serve the ham cold.