Dilled Ham On Rice Food

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GRILLED GLAZED HAM



Grilled Glazed Ham image

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 6

One 8- to 10-pound bone-in spiral-cut smoked ham
One 20-ounce can pineapple rings, rings and juice separated
1 packed cup dark brown sugar
Kosher salt
2 tablespoons apple cider vinegar
10 maraschino cherries, stems removed

Steps:

  • Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
  • Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
  • Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
  • Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
  • Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

DILLED RICE



Dilled Rice image

This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.-Judie Anglen, Riverton, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 cup uncooked long grain rice
2 tablespoons butter
2-1/2 cups chicken broth
1 teaspoon dried minced onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed

Steps:

  • In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

Nutrition Facts : Calories 253 calories, Fat 7g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 137mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

DILLED HAM ON RICE



Dilled Ham on Rice image

When expecting company, Debby Cole of Wolf Creek, Oregon fixes this main dish featuring ham in a comforting sauce seasoned with mustard and dill. 'It makes a nice presentation with a tossed green salad, corn and dinner rolls,' she relates.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 11

4 cups julienned fully cooked ham
2 tablespoons butter or margarine
2 stalk (blank)s celery ribs, thinly sliced
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 teaspoons prepared mustard
¼ teaspoon dill weed
½ cup sour cream
2 cups Hot cooked rice

Steps:

  • In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 23 g, Cholesterol 73.9 mg, Fat 28 g, Fiber 1.1 g, Protein 21.2 g, SaturatedFat 11.9 g, Sodium 1574.1 mg, Sugar 2.3 g

DILLED HAM ON RICE



Dilled Ham on Rice image

When expecting company, Debby Cole of Wolf Creek, Oregon fixes this main dish featuring ham in a comforting sauce seasoned with mustard and dill. 'It makes a nice presentation with a tossed green salad, corn and dinner rolls,' she relates.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 11

4 cups julienned fully cooked ham
2 tablespoons butter or margarine
2 stalk (blank)s celery ribs, thinly sliced
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 teaspoons prepared mustard
¼ teaspoon dill weed
½ cup sour cream
2 cups Hot cooked rice

Steps:

  • In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 23 g, Cholesterol 73.9 mg, Fat 28 g, Fiber 1.1 g, Protein 21.2 g, SaturatedFat 11.9 g, Sodium 1574.1 mg, Sugar 2.3 g

LEMON DILL RICE



Lemon Dill Rice image

I found the basis for this recipe years ago and have revised it over the years. Try this tasty rice with fish or chicken. I prefer to use a good quality long grain rice, especially Jasmine, but any rice will do.

Provided by PAFoodie

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup long grain rice
1/2 cup onion, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon dried dill
1/2 lemon, juice of
1/2 lemon, zest of, finely grated
1 teaspoon salt
fresh ground pepper (3 grindings)
2 cups water (scant)

Steps:

  • Heat the olive oil in a saucepan.
  • Saute the chopped onion for 1 minute.
  • Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
  • Add the rest to the ingredients and bring to boil.
  • Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
  • Fluff well with a fork, replace the lid and let sit for 5 minutes.
  • Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

Nutrition Facts : Calories 239.8, Fat 7.1, SaturatedFat 1, Sodium 589.8, Carbohydrate 39.7, Fiber 1.1, Sugar 1.1, Protein 3.7

HAM FRIED RICE



Ham Fried Rice image

My husband and I lived in Japan for a few years and came to love that country's ethnic dishes. This dish captures the Asian flavor better than any other recipes I've tried.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 9

3 tablespoons olive oil, divided
4 large eggs, lightly beaten
1/2 cup chopped onion
1 cup chopped celery
4 cups cooked long grain rice
3 cups cubed fully cooked ham (3/4-inch cubes)
1 package (10 ounces) frozen peas
1 package (10 ounces) frozen corn
2 tablespoons soy sauce

Steps:

  • In a large skillet over medium-high heat, heat 1 tablespoon of oil. Pour eggs into skillet. Add eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside. In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through. Meanwhile, chop egg into small pieces; gently fold into rice mixture. Sprinkle with soy sauce.

Nutrition Facts :

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