814 ham ham recipes

Horseradish applesauce: a sweet-and-sharp two-ingredient condiment that wakes up roast pork, ham, or veal. The grandparent of every modern fruit-and-heat sauce.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Cranberry orange relish made in the microwave with fresh apple, ginger, and nutmeg. Ready in 10 minutes, this tangy-sweet condiment pairs beautifully with turkey, ham, or chicken.

Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.

Mustard peach relish made with fresh peaches, dry mustard, and vinegar, set with fruit pectin for canning. A sweet-tangy condiment for grilled meats, ham, or cheese boards.

Easy raisin sauce: a classic sweet-tangy companion for baked ham, made with brandy-plumped raisins, Dijon, red wine vinegar, brown sugar, and brown sauce. An Easter dinner essential.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Fiddleheads on toast turn early-spring foraged fern shoots into a brunch dish with white sauce three ways: with hard-boiled eggs, crispy bacon, or rolled in ham and broiled.

Old-fashioned peach pickle, a Southern heritage recipe with whole peaches studded with cloves and steeped in cinnamon-spiced sweet vinegar syrup over three days. The classic holiday ham accompaniment.

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

This is a great drink for quenching your thirst on a hot summer night. Goes well with pork ribs.

A sweet-tangy homemade champagne mustard made with just four ingredients: champagne vinegar, dry mustard, eggs, and sugar. Cooked in a double boiler until thick and silky, it's a knockout condiment for baked ham and charcuterie.

Chicken with ranch dressing, it is very nice! Once you taste it, you don't want to stop!