Honey Ginger Ale Food

HONEY-GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put it in a roasting pan with a rack, tent it with foil and bake for 1 hour.
• Heat the honey, ginger ale, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, 10 to 15 minutes.
• Remove the foil and brush the glaze on the ham. Return it to the oven for 15 minutes. Repeat once more. Remove it from the oven and let it rest/cool slightly.

HOMEMADE GINGER ALE

Steps:

• Make syrup:
• Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
• Assemble drinks:
• Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

HONEY GINGER ALE

Steps:

• Combine water, honey and hops in a stockpot. Add the juice from the two lemons and bring to a boil. Grate ginger and add to the pot. Simmer for 30 minutes. Allow to cool and then add the yeast. Let the soda stand at room temperature for 24 hours, then use a funnel and strainer to pour the soda into bottles. Leave 1 to 2 inches of.
• empty space at the top of the bottle and attach the bottle caps. Write the date on the bottles and store them in a warm, draftfree place, ideally at room temperature, for an additional 24 hours. Then refrigerate. For best results, leave the bottles in the refrigerator an additional day or two before drinking. Makes 1 gallon.

HONEY-GLAZED HAM

Steps:

• Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low until heated through, 4-5 hours. , Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer.

GINGER HONEY GLAZE

Steps:

• Combine all ingredients in saucepan.
• Over medium-high heat, bring to a boil; stir constantly.
• When glaze reaches the boiling point, remove from heat.

HOMEMADE GINGER ALE

Steps:

• Juicing Method: First you need to juice the ginger and lemon. Then, mix well well with the sparking or carbonated water, and honey.
• Blending Method: Grate the ginger and squeeze 1/2 lemon. Then blend all the ingredients together and pour through a fine strainer.
• Drink it up and Enjoy!

HONEY-GINGER CHICKEN WINGS

Steps:

• In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
• Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
• Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.