Recipe: Honey Pot Holiday Dinner

Enjoy your greens year this holiday season, toss up this Winter Salad with fresh and fruity notes as an appetite opener before the essential holiday main course. Our juicy Honey Glazed Ham baked with Honey Pot Honey, pineapple, citrus and brown sugar will keep your guests asking for more with just the smell alone!

 

Winter Salad

1 LB Mixed Greens

2 Cups Sliced Fresh Apples

⅓ Cup Extra Virgin Olive Oil

½ Cup Crumbled Feta Cheese

1 Cup Toasted Slivered Almonds

1 Cup Dried Cranberries

Honey Balsamic Reduction

(5 – 10 mg Servings)

1 Cup Balsamic Vinegar

¼ Cup Honey Pot Honey (50mg)

To make balsamic reduction, place balsamic vinegar in a small nonreactive saucepan. Bring to a boil, then reduce heat to a simmer. Cook for about 15 min, until reduced by about half. Add honey pot and cook until the mixture is very thick. Similar to the consistency of honey. Remove from heat. To make salad, mix apples and greens in a bowl or serving platter. Drizzle olive oil and balsamic reduction over salad. Scatter the cheese, cranberries and almonds on top.

Honey Glazed Ham

(10 – 10mg Servings)

1 (5 pound) Fully Cooked Sliced Ham

1 Cup Pineapple Juice

1 Cup Brown Sugar

½ cup Honey Pot (100mg)

2 Oranges, juiced

Preheat the oven to 350 degrees. Place the ham in a roasting pan. In a saucepan combine the pineapple juice, brown sugar, Honey Pot and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham. Bake the ham uncovered for 1 hour in the preheated oven.