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A sweet and savory holiday menu

Posted: November 28, 2012 2:00 a.m.
Updated: November 28, 2012 2:00 a.m.
Red Tart Cherry Glazed Ham Red Tart Cherry Glazed Ham
Red Tart Cherry Glazed Ham

Red Tart Cherry Glazed Ham

Makes: 16 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

    1     4 to 5-pound fully                     cooked boneless                     ham, sliced 1/4                     inch thick

    1     12-ounce jar                     Smucker’s                     Orchard’s Finest                     Michigan Red                     Tart Cherry                     Preserves

    1     tablespoon apple                     cider vinegar

    1/8     teaspoon ground                     cinnamon

    1/8     teaspoon ground                     nutmeg

        Dash ground                     cloves, if desired

    2     tablespoons raisins,                 if desired

1.    HEAT oven to 325°F. Overlap slices of ham in shallow baking pan; cover with aluminum foil. Bake 50 to 60 minutes, or until internal temperature reaches 140°F.

2.    COMBINE preserves, vinegar, cinnamon, nutmeg and cloves in a small microwave safe bowl. Micro­wave on high for 2 minutes.

3.    ARRANGE ham slices on serving platter. Spoon
1/4 cup glaze over center of ham. Serve with remain­ing warm glaze.

Raspberry Almond Waffles

Makes: 10 (6-inch) waffles

Prep Time: 10 minutes

Cook Time: 5 minutes


    1     14-ounce can                 Eagle Brand®                 Sweetened                 Condensed Milk,                 divided

    3     large eggs

    2     cups Pillsbury                 BEST® All Purpose                 Flour

    3/4     cup water

    1/2     cup Crisco Pure                     Vegetable Oil

    4     teaspoons baking                 powder

    1/2     teaspoon salt

    1/2     teaspoon almond                 extract

    1/2     cup sliced almonds,                 chopped

        Crisco Original                     No-Stick Cooking                     Spray


    1     cup heavy cream

    1/8     teaspoon almond                 extract

    2/3     cup Smucker’s             Orchard’s Finest                 Lakeside Raspberry             Cranberry Preserves or 2/3 cup Smucker’s Red Raspberry Preserves

    2/3     cup sliced almonds,                     toasted*

    30     fresh red                         raspberries

For Waffles:

1.    COAT waffle iron with no-stick cooking spray. Heat waffle iron according to manu­facturer’s directions. Reserve 2 tablespoons sweetened condensed milk for topping.

2.    WHISK eggs in large bowl until fluffy. Blend in remaining sweetened condensed milk, flour, water, oil, baking powder, salt and almond extract just until batter is smooth. Stir in chopped almonds.

3.    POUR a scant 2/3 cup of batter onto center
of hot waffle iron and close lid. Bake about
3 to 4 minutes or until steaming stops. Use
a fork to remove waffle. Repeat with remain­ing batter.

For Topping:

1.    BEAT cream in medium bowl with electric mixer on high speed until stiff peaks form. Add reserved 2 tablespoons sweetened condensed milk and almond extract. Beat
until smooth.

2.    SPREAD each waffle with 1 tablespoon preserves. Top with whipped cream, toasted almonds and fresh raspberries.

*To toast almonds: Place almonds in dry non­stick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.


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