This is the best glaze I know. Because there are few ingredients, you must use the best for you! Buy the whiskey you like – I don’t like mine too peaty, I tend to stick with Irish whiskeys that are triple distilled – but choose what you and yours like. For the sugar, I use an unrefined dark brown muscovado, but you use whatever brown sugar you like. Of course I use my local honey, from an apiary not 5 km away from my home. Try not to drink the rest of the whiskey whilst your ham is baking! Good luck!
1 cup of whiskey
½ cup brown sugar
½ cup honey
What more could you want?!
Combine all ingredients together and stir on stove top. Place on medium heat and bring to the boil. This is a viscous glaze which gets thicker as it is on your meat. So glaze your ham every 20 to 30 minutes during cooking time by pouring on top. Your entire home will smell sensational and everyone will comment on how scrumptious that ham is!
Full of flavour, I make these and then store them in the fridge for up to a week. Use them in salads, eat as a side dish, or chop and put in a biryani. However you eat these, just make sure you balance the spice as you like it.
Small various coloured capsicums
A handful of flat leaf parsley
2 tbs paprika
Salt and pepper
1 tbs nutmeg
Set out a sheet of baking paper a little bigger than an A4 page. Place the capsicums on it and sprinkle with your herbs and spices. Wrap the capsicums up. Bake on a tray in a 180 degree Celsius oven for about 30 minutes.
These are a great side dish to any Mexican rice thing you’ve got going on. They are also great in salads. Sometimes I chop them up and add to brown rice, which is my favourite way to eat these beauties! Enjoy them any way you like!
A friend of mine created this unique twist to an old classic, and I make it now too! Have a shot, you will not be disappointed!
250 g bag of pink and white marshmallows
250 g chocolate – here I have used milk but use what you love!
A bag of raspberry lollies
Line a small slice tray with baking paper. Melt your chocolate in a saucepan over low heat, stirring until smooth. Add the marshmallows and raspberry lollies, coating and combining until covered. Spoon the mix into your slice tray. If you like, sprinkle with your favourite nuts! Sometimes I go for pistachios here! Leave on the bench to set, or if it is a hot Queensland day, pop her in the fridge for a few hours. Cut into small squares to enjoy this easy and yummy treat!