Foodgasm Recipes

This baked ham recipe features a ham glaze of pineapple juice, honey and orange juice. The ham is covered with the glaze and then baked for just one hour, which makes it an easy ham recipe.

Baked Ham with Honey and Brown Sugar Glaze

Ingredients

1 (5 pound) fully cooked sliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced

Directions

Preheat your oven to 350 degrees F.

Place the ham in a roasting pan and dot with the cloves.

In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until the mixture thickened, about 10 minutes. Pour the glaze over the ham.

Bake the ham uncovered for 1 hour in the preheated oven.

This is a delicious baked ham and could become your only recipe for baked ham. In the unlikely event you have leftovers use them for this baked ham quiche recipe.

Leftover Baked Ham Hash Brown Quiche

This is a delicious baked ham quiche recipe with a hash brown potato crust.

Ingredients

3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Directions

Preheat oven to 425 degrees F.

Press the hash brown potatoes onto the bottom and sides of a 9 inch pie dish. Drizzle the potatoes with melted butter, and sprinkle with seasoning salt. Bake the hash browns in a preheated oven for 20 minutes, or until the potatoes begin to brown.

In a small bowl, combine the diced leftover baked ham, onion and shredded cheese.

In a separate bowl, whisk together the eggs, milk, salt, pepper, and a little seasoning salt. When the crust is ready, spread the ham mixture on the bottom and then cover with the egg mixture.

Reduce the oven temperature to 350 degrees F. Bake the baked ham quiche in the preheated oven for 20 to 25 minutes, or until the filling is puffed and golden brown.

This is a quick ham quiche recipe when you don’t want to make a traditional quiche crust. It’s great for breakfast or brunch or even breakfast in bed for that special someone.

Feature your baked ham at the special event and then create another special event with the quiche recipe from the leftover baked ham recipe.

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Baked ham glaze recipes are the crowning glory for that holiday ham. Baked ham is usually not served often. These ham glaze recipes don’t require you to bake a ham in order to try them, however.

Just make up the glaze and give it a try. Heck you could just taste it with a spoon!

If you want the ham flavor along with the ham glaze try glazing a ham slice. Who knows? You just might discover a new favorite ham glaze recipe.

Mango Chutney Ham Glaze

Mango chutney and orange juice makes this an unusual ham glaze recipe but the flavors work really well together.

Ingredients

1/2 cup brown sugar
3 cloves garlic
1/2 cup mango chutney
2 teaspoons orange zest
1/8 cup orange juice
1/4 cup Dijon mustard

Directions

Combine the brown sugar, garlic, mango chutney, orange zest, orange juice, and mustard in the work bowl of a food processor. Process the mixture until it’s smooth.

Cherry Ham Glaze

This ham glaze recipe gives a sweet and yet slightly tart taste to your holiday ham.

Ingredients

3 tablespoons water
1/4 cup white vinegar
2 tablespoons light corn syrup
1 (12 ounce) jar cherry preserves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Directions Stir together the water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer for 2 minutes. Brush 1/4 to 1/3 cup of this glaze over your ham 30 minutes before it is finished. Stir the ham drippings into the remaining glaze and serve along side the sliced ham.

Honeyed Ham Glaze

This honey ham glaze recipe is quick, sweet and very easy to make.

Ingredients

1 cup honey
1/2 cup ketchup
1/4 cup yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Directions

Mix the honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger together in a bowl. How easy is that for a ham glaze?

To me all three of these recipes are definite keeper baked ham glaze recipes.

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This baked breaded pork chop recipe has Italian roots. The pork chops are breaded with Italian seasoned breadcrumbs and Parmesan cheese, browned in a skillet and then baked in the oven.

Italian Breaded Pork Chop Recipe

Prep time: About 15 Min.
Cook time: About 30 Min.
Total time: 45 min

Ingredients

3 eggs, lightly beaten
3 tablespoons milk
Small Amount of Flour for Coating
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Directions

Preheat your oven to 325 degrees F.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, ovenproof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove the garlic, reserving for other uses.

Flour each pork chop and then dip into the egg mixture and then into the breadcrumb mixture coating the pork chops evenly. Place the coated pork chops in the skillet and brown about 2 minutes on each side.

For an even thicker breading you can do the egg wash/breadcrumb dip twice.

Note: Coating the pork chops with flour before placing in the egg mixture binds the egg and keeps the coating on better. This works for anything that is to be breaded before cooking.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F.

For a less greasy breaded baked pork chop you can remove the pork chops from the skillet and place on a rack in a roasting pan for the baking.

I like to serve these baked breaded pork chops with buttered noodles, a salad and crusty bread. Love it!

Yield: 4 Servings

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This bacon wrapped shrimp recipe calls for large shrimp. Be careful because shrimp will get rubbery if overcooked.

With just a little care you shouldn’t have any trouble with this recipe because the bacon wrapping and cooking on the grill will minimize overcooking.

Bacon Wrapped Shrimp

Prep time: About 15 Min.
Cook time: About 5 Min.
Total time: 20 min

Ingredients

20 large shrimp
10 slices bacon (Regular sliced, not thick cut!)

Directions

Peel and devein the large shrimp.

Prepare your grill and preheat it for medium heat.

Cut each bacon slice in half. Microwave the bacon for 2 or 3 minutes. Wrap the shrimp in the bacon and secure with toothpicks.

Lightly oil the grate of your grill and arrange the shrimp on the grill. Cook the shrimp for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

Yield: 6 Appetizer Servings

Barbecue Bacon Wrapped Shrimp Recipe

This recipe is wonderfully delicious. Spiced up just like the popular restaurant version. It’s baked in the oven so a careful watch is necessary to have the bacon and the shrimp both done at the same time.

Ingredients

16 large shrimp, peeled and deveined
8 slices bacon
Barbeque seasoning, to taste

Directions

Preheat your oven to 450 degrees F.

Wrap the shrimp with 1/2 slice of bacon and secure with a toothpick. Be sure and use the large shrimp–the cooking time for the shrimp and the bacon is similar.

Line a jellyroll pan with extra heavy-duty aluminum foil and place the baking rack in the pan. Place the shrimp on the rack and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat.

Choose either of the recipes. They are both soooo good. You just can’t go wrong with bacon and shrimp.

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This bacon quiche recipe has texture and taste that you won’t believe.

The almond topping sets it apart from any other quiche recipe. The dish takes time but one taste and you’ll know it’s worth it.

Old Fashioned Breakfast Bacon Quiche Recipe

Prep time: About 45 Min.
Cook time: About 30 Min.
Total time: 1 hour 15 min

Ingredients

4 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
2 teaspoons salt
1 3/4 cups shortening
1/2 cup cold water
1/2 cup cold water
1 egg
1 tablespoon vinegar

Filling Ingredients

8 slices bacon
1 tablespoon butter
1/2 cup chopped onion
1/3 cup finely diced smoked ham
3 cups heavy cream
8 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3 tablespoons finely chopped fresh basil
1 tablespoon fresh thyme, minced
1 (3 ounce) package cream cheese, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 bunch green onions, chopped
1/3 cup sliced almonds

Directions

Mix together the flour, sugar, baking powder and salt. Cut in the shortening until the mixture resembles coarse crumbs.

Add the water, egg, and vinegar. Mix together but do not work too much. Divide the pastry into two pieces, cover and chill for 30 minutes.

Preheat your oven to 350 degrees F.

Form each piece of the dough into a round and roll out the crusts on a lightly floured surface. Carefully fit the crusts into two 10-inch tart pans.

Blind bake the tart shells in the preheated oven until golden brown. Set aside and allow them to cool.

Place the bacon in a large, deep skillet preheated to medium high and cook until evenly brown. Drain the bacon, crumble, and set aside.

Saute the onion in the butter until translucent. Divide the ham, bacon and onion into two equal portions and sprinkle over the bottom of the tart shells.

Whisk together cream and beaten eggs. Add the salt, pepper, nutmeg, basil, and thyme, and stir well. Pour the egg mixture over bacon mixture.

Sprinkle the cream cheese cubes and the grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle the green onions over the cheese, followed by sliced almonds.

Bake in preheated 350 degrees F. oven for 30 to 40 minutes. Let the quiche cool slightly, then cut and serve.

This is a dish like one that you would get at a high quality restaurant or bed and breakfast. Save it for special occasions if you must but don’t alter it for the sake of saving some time.

Believe me you won’t be disappointed with this bacon quiche recipe.

Yield: 8 Generous Servings

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Bacon quiche is a favorite of quiche and bacon lovers everywhere. This bacon and Swiss quiche has Swiss cheese as an added enhancement.

The quiche recipe is quick and easy with frozen piecrust.

Bacon and Swiss Quiche Recipe

Prep time: About 30 Min.
Cook time: 1 Hour
Total time: 1 Hour 30 min.

Ingredients

1 (9 inch) frozen piecrust, thawed

1 pound sliced bacon

3 eggs, lightly beaten

1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese
Directions

Preheat your oven to 350 degrees F.

Prick the bottom and sides of piecrust and bake 10 minutes or until it’s lightly browned. Set the piecrust aside to cool.

Heat a skillet to medium-high heat and cook the bacon until it’s evenly browned. Drain the bacon, crumble and set aside.

In a bowl, mix the eggs, milk, mustard and nutmeg. In a separate bowl, toss the bacon with flour to lightly coat. Spread 3/4 of the bacon mixture and the Swiss cheese over the bottom of piecrust.

Pour the egg mixture over the bacon mixture. Top this with the remaining bacon mixture.

Bake the quiche for 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Let the quiche cool for 10 minutes before serving.

This bacon and Swiss quiche is perfect for breakfast or brunch served with buttered toast and a side of hash brown potatoes.

Yield: 6 Servings

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This bacon cheese ball is great right after making but it really becomes heavenly if it’s refrigerated for a while to let the flavors blend.

Use top quality bacon and cheese!

Bacon Cheese Ball

Prep time: About 15 Min.
Cook time: About 10 Min.
Total time: 25 min

Ingredients

1 pound Bacon
2 (8 ounce) packages cream cheese, softened
1/2 cup finely shredded mild cheddar cheese
3 tablespoons Hellmann’s real mayonnaise
4 green onions
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup pecans

Directions

Chop the green onions finely and set aside.

In a large skillet fry the bacon. Don’t crowd the bacon in the skillet. You may have to cook it in batches. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.

Break the bacon into pieces and place in a plastic bag. Crush the bacon with a rolling pin.

In a medium-size mixing bowl combine the cream cheese, cheddar cheese, bacon, Hellmann’s real mayonnaise, garlic powder, onion powder and the finely chopped green onions. Mix really well and form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.

Before serving place the pecans in a food processor and pulse until you have small pieces. Roll the cheese balls in the chopped pecans. If you like you can sprinkle some finely chopped green onions on top for an even nicer visual effect.

Keep your mother-in-law green with envy by not allowing her to have your recipe for this cheese ball.

Yield: 4 Servings

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These two bacon broccoli salad recipes are similar.

Both are no fuss and sure to be a hit at family picnics or potluck.

Use quality ingredients in your salad. Especially the bacon!

Bacon Broccoli Salad

Prep time: About 15 Min.
Cook time: About 10 Min.
Total time: 1 Hour 25 min

Ingredients

10 bacon strips
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar

Directions

Place the bacon in a large skillet over medium high heat. Cook the bacon turning frequently, until it’s evenly browned. Allow the bacon to cool and then crumble.

In a medium bowl, combine the bacon, broccoli, raisins and sunflower seeds and set aside.

Mix the mayonnaise, sugar and vinegar together. Pour the mayonnaise mixture over the broccoli mixture and toss to coat. Cover and chill the salad for 1 hour. Stir the salad well before serving.

Red Bacon Broccoli Salad

This salad is a meal in itself. Two full pounds of bacon make it very filling. It’s similar to the one above with the addition of chopped celery and onions.

Ingredients

2 pounds maple flavored bacon
1 large head fresh broccoli, chopped
3/4 cup chopped celery
1/4 cup minced green onions
1/4 cup diced red onion
1 1/2 cups seedless grapes, halved
3/4 cup blanched slivered almonds
1/4 cup white sugar
2 tablespoons distilled white vinegar
1 cup Hellmann’s real mayonnaise

Directions

Place the bacon in a large skillet. Don’t crowd the bacon in the skillet. You may have to cook in batches. Cook the bacon turning frequently, over medium high heat until evenly browned. Allow the bacon to cool and then crumble.

Preheat your oven to 300 degrees F. Spread the slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool.

In a small bowl, mix together the Hellmann’s real mayonnaise, sugar, and vinegar. Set aside.

In a large bowl, combine the broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with the mayonnaise dressing and chill for several hours in the refrigerator.

This could become one of your favorite salads! It’s definitely my favorite of the versions of this recipe I’ve seen. The maple-flavored bacon is the crowning touch.

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Bacon and eggs are the perennial breakfast food. Our ancestors started it with eggs from their own hens and their own cured bacon from the smokehouse.

It continues today but most people probably opt for a bacon, egg and cheese biscuit from the fast food joints. If you’re guilty of that kick the habit with these easy eggs and bacon dishes.

Bacon and Eggs with Cheese Strata

Prep time: About 15 Min.
Cook time: 1 Hour
Total time: 1 Hour 15 min

Ingredients

12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms
12 eggs
2 1/2 cups half-and-half
1 teaspoon Dijon mustard

Directions

Toss the cubed bread with the bacon, cheese, and mushrooms, and pour into a 9×13 inch baking dish. Whisk together the eggs, half-and-half, and mustard until they’re smooth and then pour evenly over the cubed bread mixture. Cover the dish with plastic wrap and refrigerate overnight.

Preheat your oven to 350 degrees F.

Remove the plastic wrap from the baking dish and bake the strata in the preheated oven until the top is golden brown and the eggs are set, about 1 hour.

Let the strata stand for 10 minutes before serving.

If you want to kick your strata up a notch you can add diced green peppers and diced onions.

Yum, very good!

Yield: 6 Servings

Here’s another great eggs and bacon dish that’s not only for weekdays but would also be great for a weekend brunch party.

Bacon and Eggs Pie

Ingredients

1 (11 ounce) package piecrust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Directions

Preheat your oven to 425 degrees F.

Prepare the piecrust mix for a one crust pie as directed on the package. Divide the pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin.

Fit the pastry over circles on the backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups. Make pleats so the pastry will fit closely. If using individual pie pans or tart pans cut the circles 1 inch larger than the inverted pans and fit into pans. Prick the surface. Place the tarts on an ungreased cookie sheet.

Bake until light brown, about 8 to 10 minutes. Cool for 5 minutes and carefully remove from the cups. Reduce the oven temperature to 350 degrees F.

Place 2 Canadian bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat making a slight well in the centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place the tarts on an ungreased cookie sheet.

Bake until eggs are soft cooked, about 15 to 20 minutes.

Great stuff. Serve it to your mother-in-law and watch her turn green with envy.

Here’s another great eggs and bacon dish in casserole form.

Bacon and Egg Casserole

Ingredients

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions

In a large skillet cook the bacon and onion until the bacon is crisp and then drain. In a bowl combine the remaining ingredients and stir in the bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Enjoy your fast food eggs and bacon biscuit if you must but please give these recipes a try for your own homemade dishes made with bacon and eggs.

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