Brown Sugar-Mustard Glaze

Brown Sugar-Mustard Glaze

Ingredients

1/2 cup packed brown sugar

3 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon pineapple juice                         

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

How to Prepare a Ham

Choose a size

Keep it fresh
If you're not planning to serve the ham right away, keep the ham refrigerated and sealed in its original packaging. This way the ham will stay fresh until the "sell by" date. When it has been taken out of its original packaging, keep the ham wrapped tightly and refrigerated. The ham should be consumed within 4 to 6 days after unwrapping.

Freezing tipsIf you plan to freeze your ham, keep it sealed in its original packaging and place it in the freezer as soon as possible. Freeze before the "sell by" date. The ham may be kept frozen for up to 60 days. To thaw, place the ham in your refrigerator for 24 to 48 hours before serving. Don't thaw at room temperature.

Heating instructionsBone-in quarter ham or bone-in half hamHeat oven to 350 degrees F and remove all packaging from the ham, including the plastic disk covering the bone. Cover ham; or for best results, wrap ham completely in foil and place cut-side down in a shallow pan. Heat for 1 to 1 1/2 hours. (Don't overheat ham; ham is already cooked.) Remove from oven and discard foil. Serve as-is or glazed.
Bone-in whole hamHeat oven to 350 degrees F and remove packaging from ham. Cover ham; or for best results, wrap ham completely in foil and place fat-side-up in a shallow pan. Heat for 2 hours. (Don't over heat; ham is already cooked). Remove from oven and discard foil. Serve as is or glazed.
Boneless half ham or boneless whole hamHeat oven to 300 degrees F and remove packaging from the ham. Cover ham; or for best results, wrap ham completely in foil and place fat-side-down in a shallow pan. Heat boneless half ham for 1 to 1 1/2 hours. Heat boneless whole ham for 1 1/2 to 2 hours. (Don't overheat; ham is already fully cooked.) Remove from oven and discard foil. Serve as is or glazed.
*Due to variations in ovens, cooking time and temperature may require adjustment.

Glazing instructions
Use the enclosed glaze mix packet for a delicious honey glaze. After the ham is heated, increase oven temperature to 425 degrees F. Place ham fat-side-up in pan. Spoon or brush the prepared glaze on top and between slices. Bake for 10 minutes. Watch carefully. Then remove from oven and serve.

How to carve ham
Carving a bone-in ham is simple. Just follow these 3 easy steps.

	1. On a large cutting board, place ham on its side. Along the natural fat lines, slice the ham into three sections. This allows the ham to separate easily from the bone. Trim the fat from each section.
	2. Carve each ham section across the grain of the meat.
	3. Place sliced ham on a serving platter.

Food Safety: Cookout & Picnic Safety

Picnic basket, charcoal, paper plates? Check. Hamburgers, hot dogs, coleslaw, potato salad? No problem.
E. coli, salmonella, other assorted microorganisms? Not on your life.
According to the Retail Foods Division at the Texas Department of Health, you need to take extra precautions with food safety when preparing a picnic or backyard barbecue. That means:

• Cold food should be kept at 41 degrees F or less.
• Hot foods should be kept at 140 degrees F or higher.
• A cooler filled with ice will keep foods well chilled.
• Pack beverages in one cooler and perishables in another.
• Grilled food can be kept hot until served by moving it to the side of the rack, just away from the coals where it can overcook.

But protecting yourself, your family, and friends from food-borne illness and food contamination begins far in advance of slapping the meat on the grill. Be sure to follow these food preparation suggestions.

DefrostingCompletely thaw meat and poultry before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing. Microwave-defrost only if the food will be placed on the grill immediately.

MarinatingAlways marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.

Pre-cookingIf you partially cook food in the microwave, oven, or stove to reduce grilling time, do so right before the food goes on the grill.

Cooking
Use a meat thermometer to eliminate guesswork. But if you don't have one, look for signs that the food is done. When you cut into the food, juices should run clear. Hamburgers should be medium well to well done and brown in the middle. Poultry should have no pink to it.

Cross-contaminatingDon't place cooked food back on the plates or pans that held the raw meat or poultry. Serve the food right away. Food shouldn't sit out for more than an hour - and not more than 30 minutes in hot weather.

Leftovers that have been off the grill for less than an hour can be taken home safely in a cooler filled with ice. Drain water from the ice chest regularly.

Shamrock Cookies

Yield: 32 cookies

Prep 25 mins 

Chill 2 hrs 

Bake 350°F 8 mins

Ingredients

• 3/4
  cup butter (1-1/2 sticks)
• 2/3
  cup sugar
• 1/4
  teaspoon salt
• 1
  egg
• 1/4
  teaspoon peppermint extract or vanilla
• Few drops green food coloring
• 2
  cups all-purpose flour
• Green colored sugar

Directions

1. In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.

2. Add the egg, peppermint extract or vanilla, and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

5. Unwrap rolls. Slice crosswise so the slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

6. Bake in a 350 degree F oven about 8 minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

From the Test Kitchen

• Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or, store the baked cookies in a freezer container in the freezer up to 2 weeks.

Summer Safety Tips

with spring just around the corner many of us will be dusting off the grill. Either it be gas, wood or charcoal we all need to remember a few safety tips. Combining explosive fuels with food, hot metals, and large groups of people can cause be a recipe for disaster if you are not careful. Of course, there is more to outdoor cooking safety than just the fire.

1. Fire

Fire is the most destructive force in the universe and you are inviting it into your backyard for a little cookout. First thing you need is a fire extinguisher. Next you need to know your fire and know how to control it. Every year grills and smokers cause thousands of fires, hundreds of injuries, dozens of deaths and millions of dollars in damage. You need to know how to cut fuel supplies, extinguish fires and call the fire department. Always have one person in charge of the fire at all times, a fire marshal if you will. You should also know something about treating burns.

2. Food Safety

Bacteria eats every kind of food you can think of, even brussel sprouts. It grows at any temperature above freezing and stays alive until that temperature hits around 165 degrees F. Every second you give it between these two temperatures it is multiplying and causing disease in your food. So, until it goes in to your mouth or on the grill, it needs to be kept cool. The second you are done serving it up, it goes back in the refrigerator. The basic rules are: Suspect Everything, Keep it Covered, Keep it Cool, Get it Hot!, and Use your Head. Remember you are more likely to get food poisoning than you are to get the flu.

3. Instructions

You'd be surprised by how many questions I get asked when the answer was in the manual. Please, read the manual . Follow all the safety restrictions to the letter. If you have a fire and you didn't follow the instructions it is your fault, no matter what. Grills, gas or charcoal, and smokers all have very specific ranges of operation. You need to know these before you light up. Don't assume that your new grill works just like the last one and that all the same rules apply. One hint: You can find the manuals to most grills and smokers on the manufacturers website.

4. Location

Location is everything when it comes to placing your grill or smoker. Every year hundreds of people cause fires to their houses, garages and patios because they didn't put their grill or smoker in the correct location. Your manual (tip #3) will tell you the minimum distances around your unit that must be kept clear. I suggest that you take a good look at your equipment and imagine the worst fire you can. Make sure there isn't anything (buildings, trees, etc.) in that space. Also make sure that your grill isn't going to require people to walk too close to hot surfaces and that children won't be playing nearby.

5. Gas Safety

The number one cause of gas grill fires is an obstruction in the path of the fuel. This largely takes place, behind, underneath or inside your grill where you do not look. This means you need to regularly inspect your gas grill for problems. Bugs and other critters can climb into little places causing gas to flow where it shouldn't. At the first sign of problems turn off your control values, turn off the fuel tank, and disconnect everything. Gas grills produce a great deal of heat that can melt through hoses, knobs and other parts. Assume everything is third degree burn hot.

6. Charcoal Safety

Charcoal grills are the cause of far more fires that gas grill. The number one problem with charcoal grill is lighting the charcoal. Lighter fluid causes all kinds of problems and you should really find a better way to light your coals. What really burns the hair off your face is adding lighter fluid to hot coals. Lighter fluid turns to a heavy gas at a relatively low temperature. While liquid lighter fluid burns, evaporated (gaseous) lighter fluid explodes. Flow the instructions exactly and don't ever let lighting charcoal become a game.

7. Grease

Bad enough that you are using flammable materials to do your cooking, but the food itself is creating more. Flare-ups are more than a nuisance, they are potentially lethal. Grease that collects in your grill builds up over time. It is easy to get several pounds of grease in the bottom of your grill after only a few cookouts. This is why you need to keep your grill clean. A clean grill is a safer grill whether it is gas or charcoal. Also, smokers are not exempt from this problem as I have seen many uncontrollable grease fires in smokers. So no matter what you use, get the grease out.

8. Cancer

Cooking (by any method) of meats (particularly red meat and chicken) at very high temperatures until surface charring occurs can cause cancer causing substances (Heterocyclic Amines (HCA)) to form. If you eat a lot of grilled meats you need to worry (though no one knows exactly how much). To minimize the risk you need to:

• Use marinades (which can reduce the risk by as much as 98%)
• Do not over cook foods
• Keep grill temperatures relatively low (under 600 degrees cooking temperature)
• Use thinner or smaller cuts of meat (kebabs are great)

9. Smoke

Smoke gets in your hair, clothes, eyes, and lungs. While a big part of the cookout experience is the smoke, you need to be careful with smoke. Smoke from your grill or smoker contains carbon monoxide, Polycyclic Aromatic Hydrocarbons (PAH), and other dangerous substances. PAH are cancer causing substances that are formed when grease burns. As much as we all love the smell of the smoke from our outdoor cooking it is best to let it get away without breathing it in. So enjoy the smell from a distance and remember that the younger you are when you are exposed to this stuff the worse the outcome.

10. Alcohol

After reading the nine above you really shouldn't have to ask. Grilling and smoking require some clear thinking, especially when it's time to pull it all together. Please, keep a clear head and save that drink for after the fire is out and someone else is dealing with the dishes.

So with these tips in mind lets all have a safe and 

Spring Cleaning Guide

Just hearing the words "spring cleaning" is enough to send many into fits of panic. But there's no need to fret when you break it down into manageable tasks. Use this guide to get all of your spring cleaning done over the weekend. Even the kids can help!


Get Ready
Get all of your supplies ready before you start.
Fill a bucket or caddy with these supplies for every helper:

• 3 Microfiber cloths—1 for dusting, 1 for polishing, 1 for cleaning windows and mirrors
• Sponges
• 2 Spray bottles—1 filled with white vinegar, 1 filled with 3% hydrogen peroxide
• 1 pair of rubber gloves

Shared supplies:

• vacuum
• broom
• mop
• step stool or ladder
• dryer sheets
• old socks
• white vinegar
• 3% hydrogen peroxide
• laundry basket
• 3 large containers
• marker and masking tape
• large garbage bags
• music
• timer
• favorite snacks and drinks

Day 1: The Pick-up Artist
Before tackling any cleaning, it's a good idea to pick-up and put away the things you want to keep. This will clear the area and make cleaning easier and faster the next day. The rest of it is deciding to toss, donate or store the items.

Pick-up, Sort, Organize
1. Get your laundry basket and three containers. The laundry basket is for things that need to be put away. The three containers should each have a label—one for Trash, Donate, and Store.
2. Go room-by-room and sort items. Put yourself on a timer if you need to. Some rooms may take as little as 30 minutes (like the bathroom) and others (like the kitchen) may take longer. Don't forget closets and cabinets.
3. When any one container gets filled, use that as an opportunity to deal with the items in that box. Put away the items in the laundry basket. Take the trash out immediately. Label the donate box with its contents and take it out to the car. Label the storage box with its contents and put it wherever you're going to store it.

When you're ready to take your items to be donated, make it a family event and an opportunity to teach your children about the act of giving. Their donations of old books, toys and clothing is benefitting someone less fortunate.

Don't Forget to Check
Out-of-date anything: Get rid of expired food, canned goods and medicines.

Spices and herbs:
If your spices or herbs are out-of-date, check them anyway. They may yet still have life in them. Ground spices and even some herbs can last as long as 3 years. For ground spices, shake and sniff. For herbs, crumble them in your hand and smell. If there's little or no smell in either case, toss.

Cosmetics shelf life:

• oil-free foundation: 1 year
• cream or compact foundation: 18 months
• concealer: 12-18 months
• powder: 2 years
• blush and bronzer: 2 years
• cream blush: 12-18 months
• powder eye shadow: 2 years
• cream eye shadow: 12-18 months
• eyeliner: 2 years
• liquid eyeliner: 3-6 months
• mascara: 3 months
• lipstick: 2 years
• lip liner: 2 years
• lip gloss: 18-24 months
• nail color: 1 year

Day 2: The Clean-up Job
Turn off cell phones, TVs, computers and video games. Crank the tunes and get ready to clean! Whether you make it a race (against each other or the timer) or have prizes, keep favorite snacks on hand and figure out what motivates you and your family to make spring cleaning fun.

Don't Forget to Clean
Ceiling fans, vents and blinds: Use the brush attachment on the vacuum for the initial sweep. For particularly grimy surfaces, spray with a 50/50 white vinegar and water solution. Wipe down with a microfiber cloth. When they're dry, close blinds and vents and wipe down with a dryer sheet to help prevent dust and grime build-up.

Cutting boards, countertops, cupboard and cabinet doors, dish shelves, refrigerator shelves, bathroom surfaces: Disinfect by spraying white vinegar on the surface followed immediately with a spray of 3% hydrogen peroxide. Wipe down.

Fireplace and chimney: Though you can clean your fireplace and chimney yourself, it's best to hire a professional to inspect and clean it every year.

Kid-Friendly Chores
Most kids are excited to help out. So give them things they can do that are perfect for their size and won't require a ton of supervision.

Dust: Equipped with old, mismatched socks on their hands, send the kids dusting low bookshelves, baseboards, picture frames and under couches. Cloth lampshades can be dusted with a lint brush.

Clean: The outside of kitchen and bathroom cabinet doors, stove, refrigerator, dishwasher and the inside of windows can all be cleaned using a 50/50 white vinegar and water solution in a spray bottle. Microfiber cloths won't leave lint behind.

Honey Glazed Wings

Honey Glazed Chicken Wings

Ingredients

• Dozen Wings (3 lbs)
• 1 Cup Honey
• 2 Tbs Tabasco Red Sauce
• 2 Tbs Lime Juice
• 2 Tbs Grated fresh Ginger
• 1 tsp salt

Preparation

Remove wing tips from chicken wings and discard; cut remaining wings apart at joints. Combine all remaining ingredients in a large bowl and mix well. Add chicken and toss until well coated. Cover and refrigerate for 2 hours.
Remove chicken from marinade and grill or broil until golden brown on both sides. Meanwhile, place marinade in a small saucepan and bring to a boil; remove from heat.
Place browned wings in a shallow baking dish and drizzle with marinade. Bake in a 350°F oven for 15 to 20 minutes or until cooked through. Serve hot.

How to knowledgeably buy seafood

With a few easy tricks, you can feel empowered to avoid the old "bait and switch" problem next time you visit your local seafood counter or restaurant

1. Warning signs

A consumer should enjoy seafood in restaurants that have a reputation for serving quality food. There are some warning signs that may indicate a "bait and switch" establishment. These include: When the price of a dish is just too good to be true; when the server seems quite unknowledgeable about the fish; and when the restaurant doesn't seem at all excited about the fish they're offering. When any of these happen, consider ordering something (or going somewhere) else.

Another simple question you can ask waitstaff or a seafood retailer is: "Would you eat the fish raw as sashimi or sushi?" Sashimi requires the highest standard seafood products. A good vendor selling a respectable fish product won't hesitate to say yes. If they have any doubts about the freshness or wholesomeness of their fish, you will usually be able to detect it in their response.

2. Educate yourself

The best way to better protect yourself against mislabeling is to simply learn more about fish. You can use the Internet to study up on raw and prepared fish pictures, and to learn about the specific characteristics found in each species.

For example, sea bass and red snapper are two popular fish that are available at restaurants around the globe. Unfortunately, they often can be the victim of the old bait-and-switch. To prevent this from happening, learn what characteristics each species offers and then research their substitutes. Any flaky, white meat fish can be substituted for sea bass or snapper including pollock, flatfishes, tilapia or catfish.

3. Avoid pre-frozen and pre-treated tuna

Before purchasing fresh tuna from a local retailer, ask the salesperson if the tuna has been previously frozen and if carbon monoxide or tasteless smoke has been used to process the tuna. When tuna is exposed to carbon monoxide or tasteless smoke, the fish meat turns red and will stay red even when it is frozen or decomposing. As a result, any visual clues about the freshness of the fish will be masked, making it nearly impossible for a consumer to know the quality level of the tuna.

4. U.S. vs. foreign fish

When dining at a restaurant, ask the waitstaff or chef if the fish was caught in the U.S. or in a foreign country. U.S.-caught fish are handled and processed by closely monitored U.S. factories. U.S. fish processing factories must abide by strict health and sanitation regulations. Unfortunately, a lot of foreign-caught fish come from overseas facilities that are not regulated and are often far below U.S. standards. Consumers want to avoid purchasing fish that has been inside an unregulated facility.

5. Use your nose!

The best tool a consumer has to determine the safety of their seafood is their nose. Raw, uncooked seafood of any kind should not smell offensive in any way. If you don't like the smell of something, you won't like the taste. We all have natural sensors for detecting bad, offensive odors that could be caused by decomposition. Good fish products will not smell unpleasant, no matter how strong their natural smell may be.