Easy and Delicious Recipes
Here’s the kind of brisket I make when I want guaranteed praise with almost no fuss: a slow cooker BBQ brisket that finishes in the oven so the sauce turns shiny and caramelized. The rub lays down a savory-sweet base, the slow cooker melts the Read More
A braised chuck roast is the kind of dinner that makes the whole home feel cozy. This Dutch oven pot roast simmers low and slow with onions, carrots, garlic, and a handful of fresh herbs until the beef turns fork-tender and the pan sauce becomes Read More
A good holiday ham should be tender, glossy, and impossible to walk past without sneaking a slice. This apricot honey glazed ham checks every box. It starts with a fully cooked spiral ham and a quick stovetop glaze—apricot preserves, honey, brown sugar, Dijon, and butter—that bakes into a golden, lightly caramelized finish. The result is a sweet-tangy, savory crust over juicy, perfectly warmed slices.
If you’re planning a Christmas ham, Easter centerpiece, or a make-ahead main for a crowd, this spiral ham recipe is simple, reliable, and beautifully photogenic. You’ll brush on the glaze in stages for maximum shine and flavor, let it rest to stay succulent, then spoon over the pan juices so every plate gets a little extra gloss. Pair it with potatoes, green vegetables, and warm rolls, and you’ve got a centerpiece that feels special without being fussy.
11.5 lb fully cooked bone-in spiral-cut ham (10–15 lb range)
½ cup apricot preserves
¼ cup honey
¼ cup packed brown sugar
¼ cup Dijon mustard
3 Tbsp unsalted butter
Optional: Add a pinch of ground cloves or black pepper for a deeper flavor.
Remove ham from the fridge and let it sit, covered, at room temperature for 2 hours.
(If using a smaller 6–7 lb ham, 1 hour is enough.)
Preheat oven to 325°F (160°C).
Position rack in the lower third of the oven.
In a small saucepan, combine:
Apricot preserves
Honey
Brown sugar
Dijon mustard
Butter
Place over medium heat and whisk until butter melts.
Bring to a light simmer and cook for 1 minute, whisking constantly.
Remove from heat — glaze should be smooth and slightly runny, like warm honey.
Line a roasting pan with foil for easy cleanup.
Place ham cut-side down in the pan.
Brush with ⅓ of the glaze.
Cover tightly with foil.
Bake at 325°F (160°C) for 10–11 minutes per pound
(around 2 hours for an 11.5 lb ham),
until the internal temperature reaches 110°F (43°C).
Note: The ham is already cooked. You’re only reheating it gently.
Increase oven temperature to 425°F (220°C).
Remove foil.
Brush another ⅓ of the glaze over the ham.
Bake uncovered for 10 minutes.
Brush on the remaining glaze.
Return to oven and bake uncovered for 10 more minutes,
or until glaze is bubbling and golden.
Internal temperature should reach 130–135°F (54–57°C).
Once out of the oven, it will rise to 140°F (60°C) — perfect serving temperature.
Transfer ham to a platter.
Let it rest 15–20 minutes before slicing.
Strain pan juices through a fine sieve.
Skim off fat, then spoon juices over slices before serving.
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes
Servings: 20
Planning a holiday menu? Pin this apricot-honey ham so it’s ready when you are.
Heat gently to keep the ham juicy.
Use a thermometer to avoid overcooking.
Add flavor twists with:
1 Tbsp orange juice
1 Tbsp bourbon
A pinch of cinnamon or cloves
Make Ahead:
Prepare glaze up to 3 days ahead. Store in fridge and reheat gently before using.
Leftovers:
Refrigerate sliced ham in an airtight container for up to 4 days.
Freeze:
Wrap tightly and freeze up to 2 months.
Reheat:
Cover slices with foil and warm at 300°F (150°C) until heated through.
Add a spoonful of pan juices to keep them moist.
Creamy mashed potatoes or scalloped potatoes
Roasted Brussels sprouts or green beans
Buttery dinner rolls or cornbread
Cranberry sauce or roasted carrots
What internal temperature should a fully cooked spiral ham reach?
Heat to 130–135°F (54–57°C) in the oven. It will rise to about 140°F (60°C) while resting, which is ideal for serving.
How long do I bake a spiral ham?
About 10–11 minutes per pound at 325°F (160°C), covered, until it reaches 110°F inside. Then glaze and finish at 425°F for caramelization.
Do I need to bring the ham to room temperature first?
Yes. 1–2 hours at room temp (depending on size) helps it heat evenly and stay juicy.
Should I cover the ham while baking?
Yes, for the first stage. Cover tightly with foil to prevent drying. Uncover only for the glazing/caramelizing steps.
Why place the ham cut-side down?
It helps retain moisture and prevents the cut surface from drying out.
Do I need to score the ham?
Spiral hams are already cut, so scoring isn’t necessary. If using a non-spiral ham, light scoring helps the glaze penetrate.
My glaze is too thick or too thin—how do I fix it?
Too thick: Whisk in 1–2 tsp water or orange juice over low heat.
Too thin: Simmer 1–2 minutes longer to reduce, or whisk in 1–2 tsp brown sugar.
Can I use something other than apricot preserves?
Yes. Try peach, orange (marmalade), pineapple, or apple jelly. Keep total sugar roughly the same.
Can I reduce the sugar?
You can cut honey/brown sugar by up to 25%. The glaze will be less glossy and slightly less caramelized.
Can I add bourbon or spice?
Add 1–2 Tbsp bourbon to the glaze and simmer 1–2 minutes.
For heat, add ¼–½ tsp red pepper flakes or a dash of hot sauce.
Is the recipe gluten-free?
Yes, generally—just confirm your Dijon and preserves are certified gluten-free.
Can I use a boneless ham?
Yes. Follow the same method and temperatures; boneless often heats slightly faster. Start checking temperature 15–20 minutes earlier.
What if my ham isn’t spiral cut?
Score a diamond pattern about ¼-inch deep, and follow the same glaze schedule.
How do I keep the ham from drying out?
Bring to room temp, cover during the main bake, use a probe thermometer, and avoid overshooting the final temp.
How much ham do I need per person?
For bone-in ham, plan ¾–1 lb per person. Leftovers are popular, so err on the generous side for holidays.
Can I cook this in a slow cooker?
Yes. Heat on LOW for 3–4 hours, brushing with glaze 2–3 times. Finish under the broiler for 2–4 minutes to caramelize (watch closely).
What about a convection oven?
Reduce to 300°F (150°C) convection for the covered stage. Start checking temp 15–20 minutes earlier. Keep the 425°F finish for caramelization.
What if the glaze starts to burn at 425°F?
Tent loosely with foil and finish baking, or lower to 400°F (205°C) and extend by 3–5 minutes.
Can I use the seasoning packet that came with the ham?
You can, but the apricot–honey–Dijon glaze offers fresher flavor and better shine. Skip the packet or use it as a light base under this glaze.
How long should the ham rest?
15–20 minutes. Resting lets juices settle and finishes the carryover to 140°F.
How do I slice and serve a spiral ham neatly?
Cut along the natural spiral slices, then run a knife around the bone to release sections. Spoon strained pan juices over slices.
Make-ahead tips?
Glaze can be made 2–3 days ahead; refrigerate and warm gently before using.
You can also bake to 110–115°F, cool, refrigerate up to 1 day, then rewarm covered at 300°F (150°C) to 125–130°F and finish with glaze at high heat.
If you’re looking for a classic green bean casserole that tastes just like the one you grew up with, this recipe has you covered. It’s creamy, cozy, and layered with all the familiar flavors that make it a must-have holiday side dish for Thanksgiving or Read More
I make this sweet potato casserole every year, and it never lasts long. The sweet potatoes bake up soft and buttery, the cranberries add a little pop of tartness, and that pecan crumble turns golden and crisp on top. It’s one of those side dishes Read More
These crispy baked buffalo chicken wings are seasoned with Old Bay and Sazon, roasted until golden, and then brushed with a light buffalo-honey glaze that caramelizes under high heat. The result? Juicy wings with crackling skin and a glossy finish that looks as good as it tastes.
4 lbs chicken wings, split at the joints and patted dry
2 tbsp olive oil or avocado oil
¾ teaspoon (about 1 ½ packets) Goya Sazón seasoning
¼ cup Old Bay seasoning
¼ cup Frank’s Buffalo Wing Sauce (plus 2 tbsp for glaze)
2 tbsp (30 ml) white vinegar or apple cider vinegar
1 ½ tbsp honey (or light brown sugar)
Preheat oven to 400°F (200°C).
Line an extra-large baking sheet with foil and place a wire rack on top. This setup keeps the wings elevated so hot air can crisp all sides.
In a large bowl, combine wings with oil, Old Bay, and Sazon. Toss well.
Add ¼ cup buffalo sauce and vinegar, mixing until every wing is coated.
Arrange wings skin-side down on the rack, leaving space between each one.
Bake on the top rack for 40 minutes.
Increase oven temperature to 425°F (220°C), flip wings skin-side up, and bake for another 13–15 minutes, until browned and crisp.
While wings finish baking, simmer in a small saucepan for 2–3 minutes:
2 tbsp Frank’s Buffalo Sauce
1 ½ tbsp honey (or brown sugar)
1 tsp soy sauce (optional, for richer color)
A splash of vinegar (for balance)
The glaze should look glossy and lightly thickened.
Brush a thin layer of glaze over the hot wings.
Return them to the oven and broil for 2–3 minutes, or until the glaze bubbles and caramelizes. Keep a close eye so it doesn’t burn.
Let rest 5 minutes, then serve hot with extra sauce or a creamy dip.
Dry first: Patting wings dry before seasoning is the foundation of crisp skin.
Don’t overload glaze: A light brush is enough — too much will soften the crust.
Watch the broiler: Sugar caramelizes fast; pull them the moment they bubble and shine.
Make Ahead: Wings can be seasoned and refrigerated up to 8 hours before baking.
Storage: Keep leftovers in an airtight container for 3 days. Reheat in the oven at 375°F for 10–12 minutes to bring the crisp back.
For the crispiest texture, pat the wings completely dry before seasoning. Baking them on a wire rack over foil allows hot air to circulate, crisping all sides. Starting at 400°F and finishing at a higher temperature (425°F) helps render fat and achieve that golden crunch.
Yes, but make sure they’re fully thawed and dried before seasoning. Any excess moisture will cause steaming instead of crisping.
Goya Sazón brings a subtle garlic, coriander, and annatto flavor that enhances color and depth. It pairs well with Old Bay’s bold seasoning and balances the tangy buffalo sauce.
You can, but Old Bay adds a savory, slightly spicy coastal flavor that sets these wings apart. If you omit it, consider replacing with a mix of paprika, garlic powder, and celery salt for similar depth.
Spicier: Add extra Frank’s Buffalo Sauce or a pinch of cayenne pepper to the glaze.
Milder: Use less buffalo sauce and balance with more honey or brown sugar for a sweet heat finish.
Absolutely. Cook at 380°F for 22–25 minutes, shaking halfway, then finish at 400°F for 3–5 minutes for extra crispiness. Brush with glaze and broil or air-fry again briefly to caramelize.
The glaze adds a caramelized, sticky coating that clings to each wing — giving you a sweet-and-spicy finish and extra shine. A quick broil brings out the glossy, restaurant-style look.
Yes. Light brown sugar melts beautifully and adds a hint of molasses, giving the wings a deeper caramel flavor.
Keep a close eye during the broil step — 2–3 minutes is plenty. If you’re unsure, broil on the middle rack instead of the top to reduce direct heat.
Yes. Bake them fully, cool, and refrigerate. Before serving, reheat at 400°F for 10–12 minutes to crisp back up, then glaze and broil just before serving for that fresh-cooked finish.
They pair perfectly with blue cheese dressing, ranch, or even garlic yogurt dip. For a twist, serve with honey mustard or creamy avocado dip for a cooling balance.
There’s nothing quite like the taste of sweet bell peppers slowly cooked down with onions and garlic. This version of Italian peperonata skips the capers and uses ripe, organic tomatoes instead of jarred passata, giving the dish a fresher, more vibrant flavor. It’s the kind Read More
There’s nothing quite like the smell of fresh stromboli baking in the oven—the golden crust, the bubbling cheese, and that first slice revealing all the layers inside. This recipe brings together the best of the Italian deli counter: salty prosciutto, spicy capicola, tender slices of Read More
Swedish meatballs aren’t just a dinner—they’re a whole experience. You get small, soft meatballs made from both pork and beef, mixed with a hint of warm spice and onion. They’re browned in a pan, then finished in a creamy sauce that’s as good over potatoes as it is with noodles. What makes them stand out is that spoonful of tart jam on the side. It sounds odd if you haven’t tried it, but it’s the part people remember.
This isn’t a complicated recipe, and you don’t need any fancy equipment. Everything comes together on the stovetop, and the ingredients are simple. If your only reference is the ones from IKEA, homemade will probably surprise you—they’re much softer, with more flavor, and the sauce is richer. You can make these for dinner on a weeknight or any time you want something a little bit different that’s still familiar.
For the Meatballs:
1 medium yellow onion
1 ½ Tbsp unsalted butter
1.5 oz soft white bread (45 g; about 2 slices, crusts removed), pulsed into fine crumbs
¾ tsp fine salt
¼ tsp EACH: ground nutmeg, ground allspice, white pepper
3 Tbsp heavy cream
1 large egg
9 oz ground beef, 20% fat (250 g)
9 oz ground pork, 20% fat (250 g)
1 Tbsp neutral oil, like vegetable or canola
For the Creamy Swedish Sauce:
3 Tbsp all-purpose flour
2 cups low-sodium beef stock (480 ml)
½ cup heavy cream (120 ml)
2 tsp soy sauce, light or all-purpose
1 tsp Dijon mustard
⅛ tsp white pepper, or more to taste
To Serve:
½ cup lingonberry jam (120 ml), OR cranberry sauce, red currant jelly, or tart cherry preserve
1. Prep the Onion Two Ways
Slice your onion in half. Finely dice one half and gently sauté it in ½ Tbsp butter over low-medium heat for 8–10 minutes until it turns soft and golden. Let cool completely. Grate the other half on a box grater straight into a large bowl (this brings both sweet and fresh onion flavors to your meatballs).
2. Build the Meatball Mix
To the bowl with the grated onion, add the sautéed onion, breadcrumbs, cream, salt, nutmeg, allspice, and white pepper. Stir so the breadcrumbs soak up the liquid and spices. Mix in the egg. Add both ground meats and use your hands to gently mix everything until just combined. Don’t overwork it—just fold until it holds together.
3. Shape & Chill
Use a tablespoon or small scoop to portion the mixture (about 24–26 balls). Gently roll into balls with damp hands if it’s sticky. Arrange on a tray and chill in the fridge for 30 minutes so they’ll keep their shape while cooking.
4. Brown the Meatballs
Heat the oil and remaining butter in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides, turning often (about 5–6 minutes per batch). Don’t overcrowd the pan. Remove browned meatballs to a plate—don’t worry if they aren’t cooked through yet.
5. Make the Gravy
Pour off most of the fat, leaving about 3 Tbsp in the pan. Lower heat to medium. Sprinkle in the flour and whisk for a minute or two. Slowly whisk in the beef stock, scraping up any brown bits. Add cream, soy sauce, Worcestershire Sauce, Dijon, and white pepper. Simmer, whisking, until smooth and slightly thickened. Taste and adjust seasoning.
6. Finish Cooking the Meatballs
Return all the meatballs (plus any juices) to the pan. Gently simmer for 5 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is glossy and thick.
7. Serve & Enjoy!
Serve your Swedish meatballs with plenty of creamy sauce over mashed potatoes or noodles. Spoon over a generous dollop of lingonberry jam (or cranberry, red currant, or tart cherry). The tart-sweet jam cuts through the richness—don’t skip it!
Enjoyed these Swedish meatballs? Save the photo below to your Pinterest board so you’ll have the recipe handy next time you’re craving them!
Don’t rush the onions. Take your time when softening them in butter—low heat and patience will bring out more sweetness, which makes a difference in the final flavor.
Use the right fat content. Lean ground meat can make dry meatballs. Go for beef and pork with a bit of fat so everything stays soft and juicy.
Mix gently. Overworking the meat mixture can turn the meatballs dense. Mix just until everything comes together—no more.
Let them chill. If you have time, let the shaped meatballs rest in the fridge for half an hour before cooking. It helps them keep their shape and hold together in the pan.
Brown, don’t cook through. Get some color on the meatballs in the pan, then let them finish cooking in the sauce. This keeps them moist and adds more flavor to the sauce itself.
Jam on the side isn’t optional. It’s not just for show—the little bit of tart fruit with the rich sauce is what sets Swedish meatballs apart. If you can’t find lingonberry, cranberry sauce works just fine.
Mashed potatoes or noodles work equally well. Use whatever you have—just make sure there’s something to soak up the sauce.
If you’ve ever wanted to make Italian lasagna that actually stands out, this is the one to try. The secret is in the details: smoky bacon in the ragu, a creamy béchamel with roasted garlic and just a touch of honey, and plenty of melty Read More
