CHICOPEE, Mass. (Mass Appeal) - Personal Chef Bill Collins, showed us how to how to make the perfect glaze for your holiday ham and a delicious and easy recipe for Mediterranean haddock!
Glaze for Spiral Ham
- 1 pre-cooked spiral-sliced ham (any size, any weight)
- 1 cup grade B maple syrup
- 1/2 cup orange marmalade
- 2 tablespoons orange juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- Preheat oven to 325°
- Arrange ham in a large roasting pan and cover with aluminum foil. Bake for 30 minutes.
- Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small saucepan. Bring this to a simmer. Remove from heat and set aside.
- After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F.
- Brush sauce over the ham and place back in oven, uncovered, for 10-20 minutes, or until the top is a bit glazed.
- Transfer ham to a platter and set aside to let rest for 15 minutes.
Makes 4 servings
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 28 oz can whole or diced tomatoes
- 1/4 cup white wine
- 6 oz tomato paste
- 1/3 cup chopped Kalimata olives
- 1 tablespoon dried (or fresh) basil
- ¼ cup tablespoons Romano cheese (to taste)
- 1 1/2 pounds haddock
- Preheat oven to 425°
- In a medium saucepan, heat olive oil and sauté onion until translucent; about 10 minutes. Add garlic and sauté for 1 minute.
- Add the tomatoes, wine, olives, and tomato paste. Simmer for 10 minutes. Add the basil, and simmer for 5 more minutes. Add the parmesan, and adjust the seasoning with salt and pepper
- Place the fish on a sheet pan, and spread the sauce over it.
- Bake uncovered for approximately 12-14 minutes, or until the fish is cooked to your liking..