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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!


You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Enjoy!

Dr. Pepper Glazed Easter Ham


This Easter we made our best ham to date. The glaze for this delicious ham uses traditional ingredients, like cloves, brown sugar and spicy brown mustard but adds in a can of Dr. Pepper for an interesting and tasty flavor. Enjoy!


Dr. Pepper Glazed Easter Ham
Makes enough to glaze one ham

Ingredients:

  • 1 whole fully cooked bone-in ham (15-18 Pounds)
  • whole cloves
  • 3 cups brown sugar
  • 1/2 cup spicy brown mustard
  • 1 can Dr. Pepper
  • 3 Tablespoons apple cider vinegar

Directions:

  1. Preheat the oven to 325-f degrees.
  2. Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)
  3. Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.
  4. After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving. Pour any leftover glaze over the sliced ham.

Recipe from Pioneer Woman.

Comments

  1. This recipe produced a moist flavorful ham for our dinner. I subbed dijon mustard (that's what was in the fridge) and it clumped instead of blending. I will definitely do this again with a brown mustard. Thanks for an alternative to the traditional ones.

    ReplyDelete
    Replies
    1. Thank you for your feedback! Mustard I have found in glazes like this do tend to clump until the glaze warms up in the pan. A whisk should help if you stir it very well while it simmers.

      Delete
  2. Can i do this in the crockpot? What would you suggest for times?

    ReplyDelete
    Replies
    1. I am really not sure how this would turn out in the crock pot, I'm sorry to say. I think it would work but not having tried it, I can't say that for 100% certainty. Please let me know how it turns out if you try it. Thanks!

      Delete
    2. Did anyone try it in the crockpot? I'm interested if it turned out or not.

      Delete
  3. Can I use regular mustard? It's what I have on hand

    ReplyDelete
    Replies
    1. I think you probably could but I've never tried it. Taste will be different than when you use a spicy brown though.

      Delete

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