xiaoxl/recipe_data huggingface dataset:
Navy Bean Soup With Chicken


Ingredients:
dried navy beans, water, chicken breast, white pepper, green onions, water

Directions:
Wash and pick over the navy beans, then put in a pot with the  8 cups water; bring to a boil and boil 2 minutes, then remove from heat, cover and let sit at least 1 hour (3 or 4 is okay].
Drain and rinse the beans.
If chicken is frozen put it in a large pot with the 10 cups of water, bring to a boil and cook about 15 minutes until you can cut it into chunks (For raw chicken, just cut up and put in the pot with the water and proceed to the next step].
Cut green onion tops about 1/4 inch long and put aside; thinly slice the rest of the onions and add to chicken along with all other ingredients except the green onion tops.
Bring to a boil, reduce heat, cover and simmer 1 ½ to 2 hours or until beans are as tender as you like them.
Add green onion tops and cook 15 minutes longer.
Serve immediately or refrigerate and warm up for an easy lunch.
Broiled Garlic and Pepper T-Bone, Ala Elswet


Ingredients:
garlic cloves, salt, black pepper

Directions:
Oil both steaks well and place into lined broiling pan.  Do NOT use rack, or the meat will be dry!  Pour remaining oil over steaks and turn steaks over and over to thickly coat.
Halve salt, tenderizer, and pepper equally; sprinkle both steaks, both sides.  Halve sliced garlic cloves and place on both sides of both steaks.
Let steaks marinate a minimum of 4 hours [overnight is highly preferred].  Turn steaks over to saturate other side, half way through marination time, if possible, replacing errant garlic slices.
Preheat oven to broil, and broil steaks in broiling pan 4 minutes on top side, flip, and 3 minutes on other side for medium.
3 minutes on top side, flip, and 2 minutes on bottom for medium-rare.
5 minutes on top side, flip, and 4 minutes on bottom for well.
Rice Pudding (Without Raisins)


Ingredients:
white rice, warm water, half-and-half, skim milk, brown sugar, ground cinnamon, kosher salt, egg, light butter, vanilla extract

Directions:
Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
Stir in egg and milk and cook for another 5 minutes.
Remove from heat and stir in butter and vanilla extract.
Cheesy Egg Casserole


Ingredients:
monterey jack cheese, flour, sharp cheddar cheese, Canadian bacon, eggs, milk

Directions:
Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
Top with Cheddar cheese.
Place chopped Canadian Bacon evenly over cheeses.
Beat eggs and milk in bowl and pour over the bacon.
Cover and chill overnight in refrigerator.
Remove from frig for 30 minutes before baking.
Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
Let stand for 5 minutes before cutting.
(Time does not reflect refrigeration time].
Delicious Blackberry Muffins
Category: bread
By Bleuroze

These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.

Ingredients:
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup butter, melted
2  eggs
1 teaspoon milk
1 teaspoon vanilla extract
11 ounces fresh blackberries

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners. Mix flour, sugar, baking powder, and salt together in a large bowl. Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter. Spoon batter into the muffin tin, filling each liner 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 1 dozen

Calories: 252.4
Fat: 12.8 g
Saturated fat: 7.7 g
Carbohydrates: 30.8 g
Sugars: 12.5 g
Dietary fiber: 1.9 g
Protein: 4.2 g
Cholesterol: 59.8 mg
Sodium: 295.8 mg
Nickey’s Strawberry-Applesauce Jell-O Ring


Ingredients:
Jello gelatin, gelatin, boiling water, cold water, Jello gelatin, gelatin, boiling water, applesauce

Directions:
Coat jell-o ring mold with a light coating of vegetable oil.
LAYER1:
Bring 1 cup water to boil.  Turn off heat.
Add 3 ounce package jell-o and ½ package Knox gelatin.  Stir until dissolved.
Add 3/4 cup ice cold water.
Pour into jell-o ring mold.
Refrigerate until completely set.
LAYER2:
Bring 2 cups water to boil.
Remove from heat.
Add 6 ounce package jell-o.  Stir until dissolved.
Add applesauce; stir to mix inches.
MAKE SURE LAYER 1 IS COMPLETELY SET BEFORE ADDING LAYER 2.
Pour layer 2 into mold on top of layer 1.
Refrigerate until set.
Option: Hold back a little of layer 1 to place on layer 2 (after it sets] for three layers.
Grossmummy's pie crusts - MMMmmmm


Ingredients:
flour, salt, baking powder, milk

Directions:
Mix all ingredients.
Knead till smooth.
Roll into circles& place in pie pans.
Freeze unbaked.
Thaw 10-20 minutes.
Bake 10-20 minutes.
(Remove from oven BEFORE brown!].
Snug Hollow's Very Crisp Oatmeal and Corn Waffles


Ingredients:
rolled oats, unbleached all-purpose flour, plain cornmeal, brown sugar, baking powder, salt, eggs, heavy cream, milk, butter

Directions:
PREHEAT waffle iron to medium.
IN A LARGE BOWL, combine oats, flour, cornmeal, brown sugar, baking powder and salt.  Add eggs, cream, milk and butter, stirring to combine.  Let stand for 2 minutes.
POUR approximately 1 cup batter onto hot waffle iron.  Bake until waffles cease to steam, approximately 2-3 minutes.  Keep an eye on waffle iron; these waffles crisp up quickly.
SERVE with maple syrup, yogurt, and fresh fruit on the side, if desired.  I like sweetened ricotta and fresh fruit on top with the syrup.
Salmon Terrine
Category: appetizers-and-snacks
By kimnantes

Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.

Ingredients:
5 cups water
2 teaspoons salt
1 (12 ounce) fresh salmon fillet
8 ounces smoked salmon, chopped
⅓ cup chopped green onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon, or to taste
7 tablespoons butter, softened
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, or to taste
½ teaspoon black pepper

Directions:
Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon. Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined. Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

Prep time: 20 mins
Cook time: 8 mins
Total time: 3 hrs 40 mins
Yields: 3 cups

Calories: 202.3
Fat: 17.9 g
Saturated fat: 6.1 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 9.3 g
Cholesterol: 42.4 mg
Sodium: 687.4 mg
Japanese Teriyaki Sauce
Category: side-dish
By Kevin

Using the Japanese sake and mirin wines (available in most Asian markets), this teriyaki sauce recipe is simple and sweet. Use as a sauce or marinade for chicken, fish or other meat.

Ingredients:
¼ cup dark soy sauce
¼ cup sake
2 tablespoons mirin (Japanese sweet wine)
1 tablespoon white sugar

Directions:
Combine soy sauce, sake, mirin and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Can be used immediately or cooled and refrigerated.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 0.5 cup

Calories: 57.3
Carbohydrates: 7.4 g
Sugars: 6.5 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Sodium: 901.9 mg
Picadillo Stuffed Bell Peppers


Ingredients:
bell peppers, lean ground beef, zucchini, onion, garlic, cinnamon, cumin, salt, pepper, raisins, cider vinegar, sugar, olive oil

Directions:
Cut 1/4 off stem end of pepper and remove seeds.
Stand pepper and tops in a microwave-safe baking dish.
Add 1/2 cup water, Cover with vented plastic wrap and microwave on high 5 minutes or until peppers are crisp-tender.
Stir 1 1/2 cups pasta sauce into water in dish.
Meanwhile, saute beef, zucchini, and onions in a large nonstick skillet over medium-high heat for seven minutes or until beef is no longer pink and vegetables are almost tender.
Stir in garlic, cinnamon, cumin, salt, and pepper and cook 1 minute.
Remove from heat and stir in raisins, vinegar, sugar, and remaining sauce.
Spoon meat into peppers and replace the tops.
Cover tightly and refrigerate up to two days.
Heat oven to 400.
Uncover baking dish and brush the peppers with oil.
Bake uncovered for 30 minutes until peppers are lightly charred.
Arrogant Chili


Ingredients:
onion, garlic cloves, anaheim chili, tomatoes, ground beef, brewed coffee, beef broth, tomato paste, brown sugar, cocoa powder, Worcestershire sauce, chili powder, cumin, cayenne pepper, bay leaf, cracked black pepper, coarse sea salt, navy beans, black-eyed peas, pinto beans, kidney bean

Directions:
In a large, heavy pot , over medium, medium-highish, sautée onion and Anaheim chili pepper in a couple of Tbsp of oil  When they soften, add tomatoes and cook for a minute or so, then add garlic and cook till it becomes fragrant.
Stir in a little bit of the beef broth, enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed.
Add the ground beef (I do not like to brown it in the pan, because I like little pieces of meat, not huge chunks, but you can do what you want], and break it up with a spatula until it’s bitsy little pieces.
Add all remaining ingredients, and when it comes to a simmer, turn heat to low, cover with the lid ajar, and let cook for an hour or so (at least!], make sure to stir often though.
Check seasoning and serve with cornbread.
Rogene's Chicken Casserole


Ingredients:
chicken breasts, swiss cheese, sour cream, butter, hot water, chicken stove top stuffing mix, salt, pepper

Directions:
In a 9x9 pan lay chicken on bottom and cover with Swiss cheese., Mix soup and sour cream and cover the chicken with the mixture., Mix stuffing mix and spices with butter and hot water., Crumble over top of soup mixture., Bake at 350 degrees for 45 minutes to an hour.
Calci-Yum Protein Drink


Ingredients:
non-fat powdered milk, brewer's yeast, wheat germ, yogurt

Directions:
Combine ingredients in a blender or a container with a tight fitting lid., Blend or shake vigorously until thoroughly combined., Serve and enjoy!
Asian Broccoli With Peanut Butter


Ingredients:
broccoli, peanut butter, water, soy sauce, brown sugar, garlic clove

Directions:
Cook the broccoli in boiling salted water until tender, about 2 minutes; drain.
Blend the remaining ingredients together until smooth.
Toss with the broccoli and serve.
Quick and Easy Thai Soup (Chicken)


Ingredients:
onion, curry powder, coconut milk, granulated sugar, fish sauce, dark soy sauce, chicken, sweetcorn, lime juice

Directions:
heat the oil in a large pan and cook the onion until soft. Stir in the curry powder; cook over a low heat for a minute.
De-seed and finely chop the chillies and add to the pan with the stock, coconut milk, sugar, and fish,soy and chilli sauces. Cut the chicken into small pieces and add to the pan. Bring to the boil, cover and simmer for 10 minutes.
Add the baby corn and the peas, simmer for another 5 minutes. Add the lime juice and noodles, simmer for a minute. Serve hot.
Pineapple Pudding


Ingredients:
nonfat sour cream, sugar-free instant vanilla pudding mix

Directions:
"In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers."
Blueberry Scones


Ingredients:
oatmeal, reduced-fat baking mix, baking powder, brown sugar, nonfat milk, blueberries

Directions:
Combine first 5 ingredients., Fold in berries., Form into 4 mounds on sprayed baking sheet., Bake for 10 minutes at 400 degrees.
Cheese Fondue (Tyler Florence)


Ingredients:
swiss cheese, gruyere cheese, cornstarch, garlic clove, dry white wine, lemon juice, cherry brandy, dry mustard, nutmeg

Directions:
In a small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods around fondue pot.
Serve with chunks of French and pumpernickel breads.
Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.
Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Cajun Bouillabaisse


Ingredients:
olive oil, celery, onions, green bell pepper, garlic cloves, dried thyme, bay leaves, crushed tomatoes, bottled clam juice, fennel seed, saffron, parsley, mussels, clams, shrimp, scallops, red snapper, cod, dry white wine

Directions:
Heat oil in a Dutch oven. Add chopped vegetables with.
garlic, thyme and bay leaves. Cook 5 minutes.
Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer15 minutes.
Add the scrubbed mussels (make sure beard is removed], shelled shrimp, scallops (cut in half] and the fish (cut in chunks]. Cook 15 minutes longer and be careful when you stir it that you don't break up fish.  Serve up Bouillabaisse in soup plates with hot French bread.
Creamy Pasta With Ham, Tomato and Peas


Ingredients:
pasta, onion, tomatoes, cherry tomatoes, ham, peas, parmesan cheese

Directions:
Put some salted water to boil and cook the pasta according to the packet instruction.
Slice the onion and brown in a saucepan with olive oil and hot pepper. Then add chopped tomato and stir fry on a medium heat for a couple of minutes. Add sliced ham and mix. Pour the drained peas, cook for one minute and turn off the heat. Add the cream and the parmesan cheese.
When the pasta is cooked, before draining, keep a cup of cooking water.
Add the pasta to the pan, stirring over a medium heat until everything is tossing well (helping with some cooking water in case of need].
Orzo Pasta With Sauteed Vegetables


Ingredients:
orzo pasta, canned chicken broth, onion, celery ribs, green pepper, zucchini, white mushrooms, garlic cloves, olive oil, cherry tomatoes, parmesan cheese, lemon, lemon, olive oil, water, sea salt, pepper

Directions:
In large skillet saute all vegetables (except garlic] with olive oil until tender slightly golden.  Add garlic saute for one more minute, reserve.
Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left].
Drain pasta (reserve approximately 1/4 cup pasta water for later] and add to the sauted vegetables.
Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
Serve cold or hot both ways are delicious.
Something Different Green Bean and Corn Casserole


Ingredients:
French style green beans, white shoepeg corn, corn, celery, onion, cheddar cheese, light sour cream, sour cream, salt, ground pepper, butter, margarine

Directions:
Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size].
Mix together the cracker crumbs, nuts, and the melted butter and set aside.
Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top.
Bake uncovered for 30 minutes or until bubbly.
Slumgullion
Category: main-dish
By KIDDIECOOK

Ground beef, macaroni and tomato, great flavor and a quick cooking time.

Ingredients:
1 (16 ounce) package elbow macaroni
1 pound lean ground beef
1 large onion, chopped
2 cups tomato sauce
2 (4.5 ounce) cans mushrooms, drained
2 teaspoons minced garlic
salt and pepper to taste
1 (14.5 ounce) can stewed tomatoes

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large saucepan. Meanwhile, in a large skillet, brown beef over medium heat; just before beef is browned, stir in onion. Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes.  Cook over low heat, 10 to 15 minutes, or until heated through.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 8 servings

Calories: 402.6
Fat: 12.9 g
Saturated fat: 4.9 g
Carbohydrates: 52 g
Sugars: 7.2 g
Dietary fiber: 4.2 g
Protein: 19.5 g
Cholesterol: 42.6 mg
Sodium: 610.2 mg
Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau


Ingredients:
cilantro, serrano chili, creme fraiche, sour cream, salt, chihuahua cheese, cream cheese, corn kernel, pine nuts, onions, epazote, poblano chiles, chopped tomato

Directions:
Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro’s vibrancy begins to fade.].
Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.].
Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test].
Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don’t remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.].
Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.
Fresh Rosemary Chicken and Zucchini


Ingredients:
boneless skinless chicken breasts, zucchini, lemon juice, olive oil, fresh rosemary, garlic powder, pepper, salt

Directions:
In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
Add chicken to the bag, seal, shake, and place in fridge for an hour.
In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
Spray cooking spray on large pan and heat to medium.
Add chicken and juices from bag to pan.
Brown chicken.
Slice zucchini and add to chicken.
Cook zucchini with chicken for 5 minutes, stirring frequently.
Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
Enjoy!
Asparagus Sauteed in Butter and Mustard


Ingredients:
asparagus, butter, Dijon mustard, fresh lemon juice, pepper

Directions:
Heat a large skillet over high heat.
Add asparagus and cook for 1 minutes.
Reduce heat to medium.
Add the butter.
Cook, stirring, until butter begins to brown, about 1 minute more.
Combine mustard, lemon juice and pepper, and add to skillet.
Cook, stirring occasionally, until asparagus is tender but still firm, 5-7 minutes.
Banana Cream Pie With Chocolate Lining


Ingredients:
graham cracker crumbs, chocolate graham cracker crumbs, butter, brown sugar, dark chocolate, heavy cream, low-fat milk, white sugar, eggs, white flour, vanilla extract, salt, bananas, lemon juice, heavy cream, vanilla extract, sugar

Directions:
Preheat oven to 375°F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. Press into a 10-inch pie plate and pat evenly along bottom and sides. Bake the crust for 8-10 minutes. Let cool.
Melt the chocolate and 2 T cream together (I use the microwave]. Whisk together until smooth. Spoon onto the bottom of the crust and let cool at least 15 minutes.
Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan. When the milk is just about to boil, take it off the heat. In a med. bowl, whisk together the sugar, eggs and flour. Slowly add the hot milk to the bowl, whisking constantly. Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. Continue whisking for 3 minutes or until thick. Take the pan off the heat and add a pinch of salt, vanilla and almond extract. Let cool for 20 minutes.
Slice the bananas and toss with lemon juice. Lay half the banana slices on the chocolate-lined crust. Pour the filling over and top with the rest of the banana. Chill the pie for at least 2 hours. Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form].
Baked Zucchini & Squash


Ingredients:
zucchini, butter, oregano, parmesan cheese

Directions:
preheat oven to 350 degrees.
slice zucchini into ¼ slices.
in a bowl, toss with melted butter & oregano.
spray a baking sheet with pam and arrange zucchini in a single layer.
sprinkle with parmesan and bake for 30 minutes.  season to taste with salt & pepper.
Easy Lamb Meatball and Bean Crock Pot Soup


Ingredients:
ground lamb, salt, ground cumin, garlic clove, onion, chicken broth, low-sodium tomatoes, garbanzo beans, black-eyed peas, dried thyme leaves

Directions:
In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
Shape into 1-inch balls.
Brown meatballs in large skillet over medium-high heat, turning occasionally.
Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
Cook on Low for 4-5 hours.
Season with salt and pepper to taste.
Healthy Breakfast Oat Bran and Fruit


Ingredients:
pumpkin, plain yogurt, cinnamon, fresh blueberries, fresh raspberry

Directions:
Prepare oat bran as directed (can use rolled oats too].
In the bowl you are going to eat out of, put the Pumpkin, Yogurt and Cinnamon, then add cooked oat bran.
Stir until mixed.
Sprinkle the blueberries and raspberries on top.
Enjoy.
Apricot Brown Sugar Ham
Category: main-dish
By ROZ21

This succulent ham is a family favorite that I've adapted for my own tastes.  This makes an amazing Easter dinner ham that complements many side dishes.

Ingredients:
1 (10 pound) fully-cooked spiral cut ham
⅔ cup brown sugar
⅓ cup apricot jam
1 teaspoon dry mustard powder

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Cook time: 2 hrs
Total time: 2 hrs
Yields: 15 servings

Calories: 800.7
Fat: 56.2 g
Saturated fat: 20.1 g
Carbohydrates: 14.4 g
Sugars: 12.6 g
Protein: 56.1 g
Cholesterol: 169.6 mg
Sodium: 3895.3 mg