Jamon Con Sangria Sangria Ham Food

JAMON CON SANGRIA (SANGRIA HAM)

Steps:

• Remove rind from ham.
• Preheat oven to 400 degrees.
• Use a sharp knife to score the ham a quarter inch deep in a diamond pattern.
• Place in large roasting pan fat side up, and stud the whole cloves in the center of each "diamond".
• Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible.
• Roast uncovered for 20 minutes so sugar begins to melt.
• Mix pineapple juice and sangria. When the sugar has begun to melt, pour 1 cup of the sangria/juice mixture over ham, and return the ham to the oven for 30-40 minutes.
• After one hour in the oven, baste ham with remaining mixture, stirring into the drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
• Lower oven temperature to 325 degrees; baste ham every 20 minutes with pan drippings for final hour of cooking. A meat thermometer should read 160 degrees before serving.

BEIGNETS FOR ZE' LAY- ZAY! (LAZY)

Steps:

• Heat oil in skillet over medium high heat.
• Remove biscuits from can and cut each in half and a 1 inch slit in the center to make a typical beignet shape.
• When oil is hot fry about 6 beignets at a time, turning often so they do not burn but turn a golden brown.
• Remove from oil and drain beignets on a paper towel.
• Place on serving plate and dust with powdered sugar.

SHABBAT CHICKEN AND RICE ALL-IN-ONE

Steps:

• Pour rice into the bottom of a 9x13" glass baking dish. Sprinkle with 2 Tablespoons of the onion soup mix.
• Add the Italian dressing, the wine and the water.
• Gently put in the chicken parts. Can be touching in the pan.
• Sprinkle chicken with the remaining 1 Tablespoon of the onion soup mix and whatever spices you'd like.
• Cover tightly with foil and carefully put into oven.
• Bake one hour at 375.
• Remove foil and bake for another 20 minutes, until chicken is browned and liquid is absorbed by the rice. Can brush chicken with sauce or add other seasonings when removing cover. Remove foil carefully, the pan will release steam.

SUPER HEALTHY SCRATCH MULTIGRAIN WAFFLES

Steps:

• In a blender, grind up flax (if you have whole seeds) and grains to a flour-like texture. If using flax seed meal, add it to the next step.
• Combine all dry ingredients in a large bowl. Mix well.
• In separate bowl, combine wet ingredients.
• Add wet to dry and mix until moist.
• Cook in preheated waffle iron.
• Enjoy!

SANGRIA GLAZED HAM

Steps:

• 1. Preheat the oven to 400 degrees F. Place the ham in a large roaster pan with the fat side up. Use a sharp knife to score the ham 1/4-inch deep. Place whole cloves on top in a line about 1/2-inch apart, be sure to use plenty.
• 2. Pack the top of the ham with the brown sugar to coat the surface. It is okay if brown sugar falls into the pan, it will incorporate into the sangria.
• 3. Roast, uncovered, until the sugar begins to melt, about 20 minutes.
• 4. During this time, mix together the pineapple juice, sangria wine, and orange peel in a bowl.
• 5. After 20-25 minutes, the sugar should have started to melt. Remove ham from oven and turn the heat down to 325. Pour 1 cup of the wine mixture over the sugared ham.
• 6. Return the ham to the oven for 40 minutes.
• 7. Remove from oven. Baste the ham with a second cup of wine, stirring it into the pan mixture created at the bottom.
• 8. Cover the ham with foil and cook for another 40-45 minutes in the oven.
• 9. Remove from oven. Uncover the ham, baste and bake uncovered for 20 more minutes.
• 10. Remove uncovered ham, baste one final time and let stand for 10 minutes. Voila!

SANGRIA! SANGRIA!

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.