xiaoxl/recipe_data huggingface dataset:
Imitation Crabmeat Salad
Category: salad
By DThomRN2

Great deli-like salad. Our family never seems to get tired of it! You may use low-fat sour cream and mayonnaise if you wish.  Serve on lettuce leaves with tomato wedges for a garnish.

Ingredients:
½ cup diced red onion
½ cup diced green bell pepper
½ cup diced celery
1 pound imitation crab meat, flaked
¼ cup sour cream
1 ½ cups mayonnaise
⅔ cup Italian-style salad dressing
2 tablespoons lemon juice
½ teaspoon dried oregano
salt and pepper to taste

Directions:
In a large bowl, combine onion, green pepper, celery and imitation crab meat. In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper. Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

Prep time: 2 hrs
Total time: 2 hrs
Yields: 6 servings

Calories: 575.4
Fat: 53.5 g
Saturated fat: 9.1 g
Carbohydrates: 19.2 g
Sugars: 8.8 g
Dietary fiber: 1 g
Protein: 7 g
Cholesterol: 40.3 mg
Sodium: 1393.9 mg
The Ultimate Killer Cookies of All Time


Ingredients:
butter, sugar, brown sugar, eggs, rolled oats, flour, baking powder, baking soda, salt, vanilla, sweetened flaked coconut, raisins, chocolate chips, walnuts

Directions:
Preheat oven to 375°F.
In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut.
Add eggs, vanilla and melted butter.
Mix till well blended.
Mix in chocolate chips.
In a separate bowl, mix flour salt, baking powder and baking soda.
Add flour mixture and stir until it is all incorporated into the dough.
Drop rounded tablespoons of dough onto a greased cookie sheet and bake for 12-15 minutes or until nicely browned.
Cool on a wire rack.
Spinach Salad With Poppy Seed Dressing


Ingredients:
salt, white vinegar, sugar, poppy seed, dry mustard, red onion, fresh mushrooms, swiss cheese, bacon, spinach

Directions:
Note for Dressing: This makes a lot, I usually only use about half., Mix the dressing ingredients together and refrigerate overnight. Very important!, Toss salad ingredients together and mix in dressing just before serving.
Chicken Salad Bake


Ingredients:
celery, onion, water chestnuts, cheddar cheese, mayonnaise, lemon juice, salt, pepper

Directions:
Combine all ingredients and put in a 1 1/2 quart., casserole., Bake 400 degree uncovered for about 20 minutes until heated through.
Pineapple Rum Daiquiri Cocktail


Ingredients:
pineapple rum, maraschino juice, fresh lime juice

Directions:
Combine all the ingredients into your cocktail shaker., Shake with ice., Strain into a chilled cocktail glass., Garnish with a lime wedge, orange twist and/or pineapple spear.
Salisbury Steaks With Rich Brown Gravy (Low Fat)


Ingredients:
egg substitute, old fashioned oats, garlic powder, black pepper, unbleached all-purpose flour, beef broth, ketchup, Worcestershire sauce, olive oil flavored cooking spray, onion

Directions:
Combine the egg substitute and the oats in a medium mixing bowl.  Let stand for 3 minutes to soften the oats.  Add the onion soup mix, minced onion, garlic powder, pepper, and beef.  Mix until well combined, and then shape into 4 oval patties about 1 inch thick, 3 inches wide, and 4 1/2 inches long.
Put 2 tablespoons of the flour in a medium shallow bowl.  Dip the patties in the flour to coat them on all sides.  Shake off any excess.
Put the remaining flour in a medium mixing bowl.  Slowly whisk in enough broth to form a paste.  Then slowly whisk in the remaining broth, then the ketchup and Worcestershire sauce until well combined.  Set aside.
Preheat a large nonstick skillet to medium-high heat.  When the skillet is hot, lightly mist it with spray.  Put in the patties side by side.  Brown on both sides, 1 to 2 minutes per side.  Pour the broth mixture into the skillet.  Add the onion rings to the skillet.  Use a wooden spoon to stir them gently into the broth mixture, being careful not to break the patties.  Bring the liquid to a boil.  Cover the pan, reduce the heat to low, an simmer for 15 minutes, flipping the patties once, halfway through.  Transfer the patties to a platter.  Spoon the onions and gravy over the patties.  Serve immediately.
Crock Pot Juicy Pork Chops


Ingredients:
onion, celery, pepper

Directions:
Trim fat from pork chops, coat in flour (I season with salt and pepper] and brown pork
Layer pork chops in crock pot.
Cover with sliced onions and celery.
Pour soup over.
Cook on low 5-6 hours.
Can serve pork chops separately, but they are usually so tender that they fall apart into large pieces.  We cook additional rice and serve the chops and sauce over it.  Is a great combination between a stew, soup and meat!
Chicken Chowder With Chipotle


Ingredients:
chipotle chile, extra virgin olive oil, onions, carrot, celery, ground cumin, dried oregano, dried thyme, garlic, boneless skinless chicken breasts, white hominy, yellow hominy, plum tomato, fresh cilantro, salt, lime wedges

Directions:
Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
Finely chop chili and set chile and sauce aside separately.
Heat oil in large Dutch oven over medium heat.
Add chopped chile, onion, and next 6 ingredients (through garlic]; cook 7 minutes or until onion is tender, stirring frequently.
Stir in broth and bring to a boil.
Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
Remove chicken with a slotted spoon and cool slightly.
Shred chicken with 2 forks then cover to keep warm.
Remove pan from heat; let stand 5 minutes.
Place 1/3 of broth mixture in a blender and process until smooth.
Pour pureed broth mixture into a large bowl.
Repeat procedure in 2 more batches with remaining broth mixture.
Return pureed broth mixture to pan.
Stir in potatoes and hominy; bring to a simmer over medium heat.
Cook, uncovered, 20 minutes or until potatoes are tender.
Stir in chicken and cream; simmer 5 minutes.
Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
Serve with lime wedges.
Tater Tot Casserole I
Category: breakfast-and-brunch
By Nelda

Great for brunch, can be made ahead the night before.

Ingredients:
1 pound ground pork breakfast sausage
2 cups shredded Cheddar cheese
2 cups milk
2  eggs
2 pounds tater tots

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13 inch pan. Spread cheese over sausage. In large bowl, beat together milk and eggs.  Pour over cheese. (May be refrigerated overnight at this point).Top with tater tots. Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 to 12 servings

Calories: 475.3
Fat: 36.4 g
Saturated fat: 13.9 g
Carbohydrates: 25.8 g
Sugars: 3 g
Dietary fiber: 2.2 g
Protein: 16 g
Cholesterol: 95.7 mg
Sodium: 844.9 mg
Parmesan Encrusted Pine Nuts
Category: appetizers-and-snacks
By JAILORMOON

I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.

Ingredients:
cooking spray
12 ounces pine nuts
¼ cup white sugar
2 tablespoons water
⅔ cup grated Parmesan cheese

Directions:
Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray. Spread pine nuts on the prepared baking sheet. Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C). Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat. Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches. Bake in the preheated oven until cheese is melted, about 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 195.9
Fat: 15.7 g
Saturated fat: 3 g
Carbohydrates: 8.4 g
Sugars: 5.1 g
Dietary fiber: 1.3 g
Protein: 8.5 g
Cholesterol: 3.9 mg
Sodium: 69.2 mg
Tahini Dressing over Mediterranean Salad


Ingredients:
tahini, extra virgin olive oil, lemon juice, capers, kalamata olive, garlic cloves, fresh parsley, fresh chives, brown sugar, paprika, tomatoes, bell pepper, chickpeas, red onion, feta cheese

Directions:
Mix dressing ingredients together in a  bowl.If you would like a little sweetness, add the brown sugar. But try it without first. If the sauce is too thick, you may thin with a little water or lemon juice.
Slice vegetables for salad. Add chickpeas. Place on plate, salt and pepper to taste, but remember the dressing is full of flavor! Sprinkle feta cheese over the top.
Add the dressing and enjoy! The dressing is also good over felafels, vegs., and grains.
If taking on a picnic, pack the salad and the dressing separately. Mix together when serving.
Grilled Tilapia
Category: seafood
By rjholtz

Easy, flavorful tilapia grilled over flames!

Ingredients:
⅓ cup olive oil
1 teaspoon lemon-pepper seasoning, or to taste
1 teaspoon ground cumin, or to taste
1 teaspoon paprika, or to taste
1 teaspoon dried mustard, or to taste
garlic powder, or to taste
4 (4 ounce) fillets tilapia
cooking spray

Directions:
Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour. Preheat an outdoor grill for high heat and lightly oil the grate. Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil. Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 fillets

Calories: 282
Fat: 20 g
Saturated fat: 2.8 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 23.5 g
Cholesterol: 41 mg
Sodium: 166.8 mg
Soy Smoothie


Ingredients:
silken tofu, nonfat yogurt, fresh strawberries, frozen strawberries

Directions:
Combine all ingredients in a blender and process until smooth., Pour into four glasses and serve.
Roasted Vegetables


Ingredients:
zucchini, raw red bell pepper, red onion, olive oil, salt, pepper, red pepper flakes

Directions:
Preheat oven to 400 degrees.  Combine all prepared ingredients in a large bowl and pour into a jelly roll pan.  I put Silpat on the bottom of my pan, but I guess you could use Parchment paper.
When preparing the red onion and peppers chop them as if you were preparing them for a kabob.
Roast in oven for 35-40 minutes (stir up vegetables half way].
ENJOY!
Smoked Salmon Spread
Category: appetizers-and-snacks
By wahine

A delicious and easy spread that always gets many compliments. Serve it with somewhat bland crackers to taste the smoked salmon. You can add some chopped capers for more flavor, if needed. I usually serve this on a nice plate and put the spread in a mold before serving.

Ingredients:
2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion

Directions:
In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 to 10 servings

Calories: 218.5
Fat: 19 g
Saturated fat: 11.3 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Protein: 10.7 g
Cholesterol: 63.4 mg
Sodium: 452.8 mg
Lemon Chicken Orzo Soup
Category: soups-stews-and-chili
By ReneePaj

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Ingredients:
8 ounces orzo pasta
1 teaspoon olive oil
3  carrots, chopped, or more to taste
3 ribs celery, chopped
1  onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1  bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1  lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1  lemon, sliced for garnish  (Optional)
¼ cup grated Parmesan cheese  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 quarts

Calories: 167.3
Fat: 4.1 g
Saturated fat: 1.5 g
Carbohydrates: 21.7 g
Sugars: 3.8 g
Dietary fiber: 2.6 g
Protein: 12.1 g
Cholesterol: 20 mg
Sodium: 186.9 mg
Shrimp Scampi


Ingredients:
shrimp, butter, green onions, olive oil, minced garlic cloves, lemon juice, fresh parsley, fresh cilantro, dried cilantro, dried basil, lemon peel, red pepper flakes

Directions:
Melt butter and oil in large skillet.  Stir in onion, garlic, red pepper flakes, and lemon juice.
Cook over medium heat for 3 minutes, stirring often. Pat shrimp dry and add to skillet.
Cook stirring occasionally until shrimp turn pink (Approx. 5 minutes].
Blend in parsley, cilanto, basil, and lemon peel.  Cook another 2 minutes, stirring often.
Serve alone, or over angel hair pasta or rice.
Moist Red Velvet Cupcakes
Category: desserts
By pinkspoonula

Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.

Ingredients:
½ cup butter
1 ½ cups white sugar
2  eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 20 cupcakes

Calories: 160.2
Fat: 5.5 g
Saturated fat: 3.3 g
Carbohydrates: 26 g
Sugars: 15.7 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 31.3 mg
Sodium: 263.8 mg
Cajun French Toast


Ingredients:
eggs, sugar, evaporated milk, vanilla, shortening

Directions:
Beat eggs, sugar and vanilla until fluffy., Add milk and stir., Dip slice of bread in mixture and put in hot, oiled skillet., Cook two at a time, if possible., Brown each side., When done, add another batch and add shortening.
Cheesy Hot Dogs


Ingredients:
cheese slices, bacon

Directions:
Fry bacon but stop while bacon is still soft., WHILE BACON IS FRYING: Slice hot dogs in half length wise., Cut a cheese slice in half and place end to end along the cut side of the dog., Put dog together., Wrap bacon around the hot dog and secure with tooth picks., Bake at 350 degrees until cheese is melted., Remove toothpicks., Put in bun- garnish- enjoy- Kids love this.
Garlic Asparagus with Lime
Category: side-dish
By Crystian

This fresh tasting asparagus dish is always popular.  Try it with  Havarti or Swiss cheese melted on top.

Ingredients:
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
¼  lime, juiced
salt and pepper to taste

Directions:
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 72.9
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 7.2 g
Sugars: 2.6 g
Dietary fiber: 2.5 g
Protein: 2.9 g
Cholesterol: 2.7 mg
Sodium: 11.2 mg
Maple Leaf Cookies


Ingredients:
butter, sugar, maple syrup, milk, flour, baking soda, ground ginger, pure maple syrup, powdered sugar

Directions:
In medium pan, combine butter, sugar and syrup.  Bring to a boil, then immediately remove from heat and cool to room temperature.
Add milk.
In a separate bowl, combine dry ingredients.
Add cooled syrup mix; mix well to combine.
Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
Roll on lightly floured surface to 1/4-inch thickness.
Cut with maple leaf cutters.
Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden.  (Do not overbake.].
Immediately remove cookies to wire rack.
Combine glaze ingredients well; brush cookies with glaze immediately.
Cool completely.
Spicy Bok Choy in Garlic Sauce
Category: side-dish
By Spyce

Bok Choy is one of my favorite vegetables.  It has its own spiciness that is complimented by the sweetness of the sauce in this recipe.  I like to serve this with grilled shrimp and steamed rice.  For variety, I sometimes add a small amount of lemon zest just before serving.

Ingredients:
1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes  (Optional)

Directions:
Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 93.3
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 6.9 g
Sugars: 4.7 g
Dietary fiber: 1.2 g
Protein: 2 g
Sodium: 235.6 mg
Basil Turkey Soup


Ingredients:
beef broth, diced tomatoes, small shell pasta, dried basil, pepper, dried parsley flakes

Directions:
In a large saucepan, combine the first 6 ingredients, and bring to a boil.
Reduce heat, cover, and simmer for 7-10 minutes or until the pasta and vegetables are tender.
Stir in the parsley, and turkey, heat through.
Mom's Awesome 7 Layer Chip Dip


Ingredients:
avocados, lime juice, light sour cream, mayonnaise, cheese, roma tomatoes, black olives, green onions

Directions:
1. Combine sour cream, mayo, and Lawry's seasoning in small bowl.
2. In another small bowl remove flesh from avocados and mash, then add lime juice and garlic salt.
3. In a clear 13" x 9" pan (doesn't have to be clear, but it adds to the presentation] evenly spread refried beans, I use the back of a large spoon.
4. Spread avocado mixture on top of refried beans layer.
5. Spread Lawry's seasoning mixture on top of avocado layer.
6. Sprinkle shredded cheese to cover top of Lawry's seasoning layer, top with  diced tomatoes, sliced olives, and sliced green onions.
7. Serve with tortilla chips, use lime flavored tortilla chips for an even bigger hit!
My Wild Irish Seitan Stew


Ingredients:
olive oil, yellow onion, celery, potatoes, garlic cloves, dry red wine, bay leaves, tamari, soy sauce, white mushrooms, kale, dried thyme, cornstarch, water, seitan

Directions:
Heat oil in large stew pot over medium heat.
Add onions and celery and cook until soft, about 5 minutes.
Add potatoes, carrots, garlic, stock, wine, bay leaves.
Bring to a boil and reduce heat to low and simmer for 15 minutes.
Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so.
Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside.
Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil.
Stir for about 1 minute until thickened.
Add seitan, reduce heat and simmer gently for another 10 minutes.
Grasshopper Drink


Ingredients:
vanilla ice cream, green creme de menthe, white Creme de Cacao

Directions:
"Combine ingredients in Blender glass. Process on HI until smooth. Enjoy!"
Tangy Honey Glazed Ham
Category: main-dish
By Sue S.

I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. If you have any glaze left over, you can add it to the pan drippings with a little flour or cornstarch and make a nice sauce to accompany the meat. Use the bone and ham trimmings to make soup afterwards.

Ingredients:
1 (10 pound) fully-cooked, bone-in ham
1 ¼ cups packed dark brown sugar
⅓ cup pineapple juice
⅓ cup honey
⅓ large orange, juiced and zested
2 tablespoons Dijon mustard
¼ teaspoon ground cloves

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Prep time: 15 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs
Yields: 1 (10 pound) ham

Calories: 510.8
Fat: 30.1 g
Saturated fat: 10.7 g
Carbohydrates: 19.4 g
Sugars: 18.7 g
Dietary fiber: 0.1 g
Protein: 38.8 g
Cholesterol: 111.3 mg
Sodium: 2171.8 mg