Gingerale and brown sugar baked ham

Re-post because it’s so yummy!

It seems as many recipes I have for ham and have made more than I can count on one hand; imo this one is the easiest and tastiest!  So when in doubt you may want to make it my way!

Aldi’s spiral ham.  Delicious!

In a large roasting pan place 1/2 can Gingerale.  Place ham cut side down into pan.  Sprinkle brown sugar over top of ham making sure to allow some sugar into slices.  Pour remainder of Gingerale over ham.

Cover ham tightly with aluminum foil.

Bake in pre heated oven 250 degrees for approximately 2 hours to warm.  Adjust baking time depending on weight of ham.

Note: this ham was already cooked so basically it just had to be heated.  That is why the temperature is low.  You do not want to dry the ham out. 

Baste ham after an hour with drippings and return to oven for remaining time.

10 lb spiral ham (pre cooked)

1-12 oz. Gingerale 

3 + T brown sugar

Serve warm or room temperature with sides.

https://iliketobakeandcook.blogspot.com/2018/02/scalloped-sweet-potatoes-with-cheese.html

I made potato salad and scalloped sweet potatoes! Yum 

Salad too!

Pork tenderloin with gravy

Todays pork tenderloin in crockpot 5/8/24

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Who ever said you can’t make a good pork meal without lots of seasoning?  Well you definitely can and below is an example.  This was delicious and so tasty!

I lb . Pork tenderloin 

1/2 large onion cut in quarters 

1/2 cup chicken broth

1tsp. Salt

Pepper

***Ist step:  (either way crockpot or oven)Season pork tenderloin with salt and pepper.  In a small amount of oil sear pork on both sides.

Place in baking dish or crockpot with onion.  Cover

****If using oven place pan in a 425°oven with 1/2 cup water or chicken broth . ( scrape bottom of pan you seared pork)).    Cook approximately 45 to 50 minutes.  Remove.  Allow to rest for 5 minutes. Slice.  Use dripping to make gravy.

***In crockpot place seared tenderloin with 1/2 cup broth or water and onion.  Cook on low for 2 to 3 hours.  Allow to rest before slicing.  Serve with desired sides.

 

 

Mini stuffed peppers

This recipe can be appetizer friendly.  A knife and fork is needed.

8 to 12 small mini variegated peppers( cut tops off, remove seeds and wash and dry)

1/2 lb, ground beef or Turkey 

1/2 tsp. Salt and 1/4 tsp. Pepper

I egg

1/4 tsp. Onion powder

1/8 tsp. Garlic powder 

1/4 cup breadcrumbs 

1 quart Marinara sauce

1/4 tsp. Cayenne pepper to add to sauce( optional)

Mix above ingredients and stuff mini peppers

In a large skillet on medium heat place a slight amount of vegetable oil.  Place stuffed peppers and brown slightly.

In a medium size crockpot place 1 qt. tomato sauce( jar sauce is fine)

Add stuffed peppers.  Cook on low approximately 2 hours.  Peppers should be slightly firm.  Remove.  Allow to set slightly.  Serve on a small sturdy appetizer plate with some of the sauce.  Enjoy!

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French toast sticks /finger bites

My grands loved these when they were little.  Cream cheese stuffed French toast sticks /fingers.  Adults do too!

Bread slices( crust removed).  Roll with rolling pin until flat.  Spread softened cream cheese.  (You can use any flavored cream cheese if you want) Roll tight.  Dip in egg, milk, cinnamon vanilla mixture.  Fry in butter.  Top with fruit if desired. When cool easily picked up to eat!

Tuna cucumber lettuce wraps

A little change from your basic tuna salad.

Make it a lettuce wrap!

2 cans white albacore tuna packed in water drained AND fork shredded

1/4 cup diced celery

1/4 cup diced scallions

1/4 cup chopped seeded small baby cucumber (skin on)

2T +mayonnaise 

1T miracle whip OR I tsp. Lemon juice

Several romaine lettuce leaves (rinsed and dried)

Pinch yellow mustard

Taste (if needed add pinch salt and pepper)

Break up tuna so it’s flaky and no chunks.  Add all ingredients and stir with fork to combine.

Add more mayonnaise if needed.  I don’t like my tuna watery.

Enjoy!

***Serve with crackers!

You can cube tomatoes around your lettuce wrap if you would like.

I used some pickled red beets and orange slices to garnish.

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.