The best homemade shawarma recipe using the most amazing (and easy!) spice mixture. Great for salads, wraps + bowls!

Shawarma is a very popular street food item from the Middle East, made from marinated meats like lamb, beef or chicken. It’s become increasingly popular here in the US, and now you can make it right at home with the most amazing spice mixture using just a few pantry staples.

I always opt to use boneless, skinless chicken thighs, but chicken breasts can absolutely be subbed here. And with a bit of olive oil, fresh lemons, garlic and your pantry spices, you can marinate your chicken for 2 hours or overnight, letting it soak up all that spice goodness.

Throw these bad boys on your grill (or a cast iron grill pan) before serving them in a salad, some warm pita, or as a grain bowl. My personal favorite is to serve this with a side of tzatziki sauce and all the pita bread.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Easy Chicken Shawarma

The best homemade shawarma recipe using the most amazing (and easy!) spice mixture. Great for salads, wraps + bowls!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic minced
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• Kosher salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken thighs
• 1 ½ tablespoons canola oil

Instructions

• SPICE MIXTURE: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and SPICE MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Brush chicken with canola oil; season with salt and pepper, to taste.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately with tzatziki sauce.

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Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.

This right here is a classic fish sandwich. There’s no frills, no fuss. All you need is a simple coating, yielding the lightest, crispiest exterior (thank you to Panko breadcrumbs), some good old fashioned American cheese slices, soft, toasted brioche buns and a homemade tartar sauce.

Fish-wise, I prefer orange roughy or petrale sole fish filets but you can also use flounder or cod. You can also add in a slaw, although personally, I think simple is best here. And this homemade tartar sauce is truly all you need to round out this perfect sandwich (and don’t worry – it doesn’t require too many ingredients).

You can keep your fish warm and cozy in a 200 degree F oven for up to 30 min before assembling all your sammies. For sides, you can serve with fries or chips and some ice cold beers for a well rounded out meal.

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Crispy Fish Sandwiches

Oh-so-crisp fish sandwiches with melted cheese, soft brioche buns and homemade tartar sauce! Seriously so so good.

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 4 orange roughy or petrale sole fish filets each cut crosswise into 8 pieces
• 1 teaspoon Old Bay seasoning
• Kosher salt and freshly ground black pepper to taste
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons hot sauce optional
• ½ cup all-purpose flour
• 1 cup Panko*
• 6 cups vegetable oil
• 4 brioche hamburger buns lightly toasted
• 4 slices American cheese

for the homemade tartar sauce

• ½ cup mayonnaise
• 3 tablespoons dill pickle relish
• 1 ½ tablespoons chopped fresh dill
• 1 teaspoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper to taste

Instructions

• Season fish with Old Bay seasoning, salt and pepper, to taste.
• BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk, egg and hot sauce.
• Working one at a time, dredge fish in flour, dip into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
• Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
• Working in batches, add fish and fry until golden brown, turning occasionally, about 3-4 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
• To serve, spread buns with tartar sauce, then top with fish and cheese slices.

for the homemade tartar sauce

• In a small bowl, whisk together mayonnaise, relish, dill and lemon juice; season with salt and pepper, to taste.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*The fish can be kept warm, up to 30 minutes, in the oven at 200 degrees F.

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An absolute crowd favorite! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!

Oh-so-crisp bacon strips, golden brown potatoes, and perfectly cheesy scrambled eggs all tucked in a warm tortilla. It’s simply perfect for breakfast (and lunch and dinner) as it comes together pretty quickly, using one skillet for everything.

And yes, you can cook your potatoes right in the bacon fat (my favorite part), but if you want to go meatless, you can skip the bacon altogether and use a bit of vegetable oil instead.

Once your potatoes are done, you can scramble up your eggs to your desired consistency. I like mine a little bit on the softer side but you can absolutely make it work to your liking (and cook longer/shorter as needed).

From there, go ahead and wrap those bad boys up and top with a little bit of pico de gallo, cheese and cilantro. Breakfast will never be the same ever again.

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Breakfast Tacos

An absolute crowd favorite! Served in warm tortillas with crispy bacon, potatoes, scrambled eggs and your favorite toppings!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 6 slices bacon
• 1 russet potato peeled and cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 6 large eggs lightly beaten
• ½ cup shredded Mexican blend cheese

for serving

• Tortillas warmed
• Pico de gallo
• Shredded Mexican blend cheese
• Chopped fresh cilantro leaves

Instructions

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
• Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
• Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
• Serve bacon, potatoes and eggs in tortillas with desired toppings.

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Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!

There’s a few steps involved in this, but my goodness is it a labor of love (of 45 minutes of course). And the end result is so worth it.

With the crispiest chicken (breasts or thighs can be used here) drizzled with a warm honey glaze and the best buttermilk waffles one can ask for – crisp on the outside, fluffy in the middle.

If honey is not your cup of tea, warm maple syrup also works beautifully here.

And a warm 200 degree oven will be your best friend here, keeping everything warm and cozy while you prep everything else. Serve for breakfast or my favorite, breakfast for dinner.

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Honey Fried Chicken and Waffles

Super crispy fried chicken, drizzled with a warm honey glaze, served with the fluffiest buttermilk waffles!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

for the buttermilk waffles

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ⅔ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter melted

for the chicken

• 1 ¼ cups all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken breasts or thighs cut into 1 1/2-inch chunks
• 2 cups buttermilk
• 6 cups vegetable oil
• ¼ cup honey warmed

Instructions

for the buttermilk waffles

• Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

for the chicken

• In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
• Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
• Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
• Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
• Serve immediately with waffles, drizzled with honey.

Notes

*The chicken can be kept warm, as needed, in the oven at 200 degrees F.

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Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!

Whenever I have a bit of rotisserie chicken leftover from this, I repurpose the leftovers to make my favorite Chinese chicken salad. A restaurant-quality salad that actually tastes so much better right at home.

Packed with romaine lettuce, napa cabbage, mandarin oranges, cilantro, green onions, salted cashews, green onions, and of course the crispiest wonton strips. Store-bought is fine, but nothing ever compares to the homemade version.

Not to mention, the perfectly paired sesame ginger dressing that goes so well with this. The dressing can always be made ahead of time, tucked away in the fridge prior to serving. And you can munch on all the wonton strips during prep time.

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Chinese Chicken Salad

Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• 1 head romaine shredded
• 4 cups shredded napa cabbage
• 3 cups leftover shredded rotisserie chicken
• 1 (15-ounce) can mandarin oranges drained
• ½ cup chopped fresh cilantro leaves
• ½ cup roasted salted cashews
• 3 green onions thinly sliced
• 2 cups crispy wonton strips homemade or store-bought
• 2 teaspoons toasted sesame seeds

for the sesame ginger dressing

• ¼ cup rice vinegar
• 3 tablespoons orange marmalade
• 2 ½ tablespoons canola oil
• 2 ½ tablespoons toasted sesame oil
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons freshly grated ginger
• 2 teaspoons toasted sesame seeds
• Kosher salt and freshly ground black pepper to taste

Instructions

• To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
• Serve immediately, topped with wonton strips and sesame seeds.

for the sesame ginger dressing

• In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.

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OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying? Yes, please! I know, it’s hard to believe that these are baked but they are completely 100% baked start to finish.

With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these come together very quickly. And that little brush of oil prior to baking help these bad boys crisp up in the oven so so perfectly.

Ground pork or ground beef can easily be substituted for the chicken, and you can even make these miniature-size using smaller corn tortillas (I used 5-6 inch corn tortillas here). Serve with your favorite toppings as needed – guac, pico, and/or sour cream are all favorable choices here!

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Crispy Baked Chicken Tacos

OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 2 ½ tablespoons canola oil divided
• 1 pound ground chicken
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 1 (4.5-ounce) can chopped green chiles
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded Mexican cheese blend divided
• 8 flour or corn tortillas warmed

For serving

• Sour cream
• Pico de gallo
• Guacamole

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

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Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

This crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) has been getting me through these past few weeks. For starters, it’s finally starting to warm up to use a grill. But when it snows in the middle of April in Chicago, I’ll throw these chicken breasts on a grill pan.

Store-bought croutons or dressing can of course be used here but we all know the store-bought version just does not compare. Nope, nothing compares to those freshly baked, slightly garlicky seasoned croutons, and the homemade dressing is just right – not too rich, not too creamy. It really is just right.

I will also point out that there are no egg yolks or anchovies in this (although you can certainly add those in to your liking if you wish). As for the chicken, if white meat is not your thing, thighs can easily be substituted. And you can prep everything in advance, making this a very quick weeknight meal on those super busy, hectic nights.

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Best Chicken Caesar Salad with Homemade Croutons

Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4 servings

Ingredients

for the croutons

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 clove garlic grated
• Kosher salt and freshly ground black pepper to taste
• 4 cups ciabatta bread cubes

for the chicken

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic grated
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds boneless, skinless chicken breasts

for the dressing

• ¼ cup mayonnaise
• ¼ cup buttermilk
• 3 tablespoons freshly grated Parmesan
• 1 clove garlic grated
• 1 tablespoon freshly squeezed lemon juice
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper to taste

for the salad

• 2 heads romaine roughly chopped
• ¼ cup freshly grated Parmesan

Instructions

for the croutons

• Preheat oven to 400 degrees F.
• In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.
• Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.

for the chicken

• In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

for the dressing

• In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.

for the salad

• To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

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Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe does a very good job at keeping things super simple yet maximizing all the flavor.

With the easiest marinade ever – olive oil, garlic, shallot, red wine vinegar, Dijon, fresh herbs, and s+p – this comes together very, very quickly. So go ahead and marinate those beautiful little lamb chops for 2-6 hours before pan searing them to golden brown perfection, giving you that perfect crusty exterior.

Serve with the remaining marinade you set aside with some peas and my favorite mashed potatoes. It’s so easy and classic, and anyone new to lamb can make this fool-proof recipe, promise.

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Garlic Rosemary Lamb Chops

Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 4 servings

Ingredients

• ½ cup extra-virgin olive oil
• 3 cloves garlic minced
• 1 shallot diced
• 1 ½ tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper to taste
• 2 ½ pounds Frenched rack of lamb excess fat trimmed and cut into chops
• 1 tablespoon canola oil

Instructions

• In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
• In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
• Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
• Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
• Serve immediately with reserved 1/4 cup olive oil mixture.

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The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!

You know how we all love brownies but we all really want that corner piece but there’s only four corner pieces to choose from? Well, imagine a world of crispy edged brownies to go around for everyone…a heavenly world, really.

Well, this right here is the scalloped potatoes version of just that. Where EVERYONE gets a crispy edge piece without sacrificing any of the creamy goodness we truly love and crave in scalloped potatoes.

With thinly sliced Yukon gold potatoes (a mandolin will work wonders to achieve this), three types of my favorite cheeses, and a garlicky heavy cream mixture with thyme goodness to soak up those super thin potato slices, this is the only side dish you will ever need.

And you won’t have to fight anyone for a corner piece. All crust, all goodness here for all.

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Sheet Pan Scalloped Potatoes

The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

• 1 cup shredded Gruyere cheese
• 1 cup shredded extra sharp white cheddar cheese
• ⅓ cup freshly grated Pecorino cheese
• 2 cups heavy cream
• 3 cloves garlic minced
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste
• 3 pounds Yukon gold potatoes scrubbed and and cut into 1/8-inch thick slices
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
• In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
• Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
• Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes.
• Serve immediately, garnished with chives, if desired.

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The most incredible brown sugar glaze there ever was. Perfectly sweet, tangy and savory! An absolute holiday classic.

Say hello to the easiest ham recipe for your holiday spread. And I truly mean, the easiest.

Not to mention, the sweet/savory/tangy brown sugar glaze that will knock your socks off. A glaze made of brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon and cloves. All the good stuff here.

I opted for a non-spiral ham this time around, cutting some shallow scores in a diamond pattern to render the fat underneath and let that lovely glaze seep through those cracks, soaking up all that flavor. But a spiral ham will also work just fine here.

If you have any leftovers, there are plenty of ways to repurpose them. Sandwiches are always my go-to.

The most perfect ways to use up some leftover ham

• Ham and Swiss Sliders
• Ham and Cheese Scones
• Leftover Hambone Soup
• Baked Ham and Cheese Croissants
• Ham and Cheese Drop Biscuits

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Easy Brown Sugar Ham

The most incredible brown sugar glaze there ever was. Perfectly sweet, tangy and savory! An absolute holiday classic.

Prep Time 20 minutes minutes

Cook Time 2 hours hours 35 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 12 servings

Ingredients

• 1 (8-lb) bone-in, fully cooked, smoked ham at room temperature
• 1 cup brown sugar
• ½ cup pineapple juice
• ¼ cup honey
• 1 tablespoon whole grain mustard
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Freshly ground black pepper to taste

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with foil.
• Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.
• In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
• Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
• Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.
• Serve immediately.

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