• Easy Crock Pot Ham

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    Ditch the holiday hustle and let your slow cooker work its magic. This simple, delicious ham recipe is the perfect way to wow your guests without breaking a sweat.

    Minimal prep, maximum flavor! This easy-breezy ham is slow-cooked to juicy perfection with a simple, delicious glaze.

    Crockpot Ham: Your New Holiday goto because….

    • Quick Prep, Big Flavor: Get it in the pot in minutes!
    • Tender, Juicy Goodness: Slow-cooked perfection, every time.
    • Oven Space Saver: More room for your other holiday favorites.
    • Hands-Off Holiday: Easy as pie, literally.
    • Year-Round Yum: Perfect for any occasion, big or small.

    What You’ll Need

    Ham:

    • Size Matters: Choose a fully cooked ham up to 10 lbs for your 6qt slow cooker.
    • Bone-In or Spiral: Both work great! Spiral ham is a crowd-pleaser, easy to serve.
    • Scoring Tip: If your ham isn’t spiral-cut, score the meat to let the glaze soak in.

    Glaze:

    • Sweet & Savory: A simple mix of jelly, brown sugar, Dijon mustard, cider vinegar, and spices.
    • Flavor Tweaks: Swap apple jelly for apricot preserves or try a classic brown sugar glaze.

    How Much Ham To Buy

    • ¼ – ⅓ lb. per person of boneless ham
    • ⅓ – ½ lb. per person of bone-in ham

    How-To:

    1. Sweet Start: Sprinkle a bit of brown sugar in the slow cooker.
    2. Add Your Ham: Place the ham in the cooker according to the recipe.
    3. Glaze It Up: Pour the prepared glaze over the ham.
    4. Set It & Forget It: Cover and cook until heated through.

    Pro Tips: 

    • Temperature Check: Cook your ham to an internal temperature of 140°F.
    • Cooking Time: Plan on 4-5 hours on low for an 8-10lb ham.
    • Slow Cooker Variation: Check your ham early, as cook times can vary.
    • Ham Choice: A fully-cooked spiral ham is a convenient option.
    • Scoring Tip: If using a non-spiral ham, score it diagonally for better flavor penetration.
    • Homemade Glaze: Ditch the packet and use our delicious homemade glaze recipe.
    • Optional Flavor Boost: Add up to ½ cup pineapple juice for a tropical twist.
    • Juicy Goodness: Your ham will release natural juices, so no need to add extra liquid.

    This effortless crock pot ham is a holiday dinner staple. Whether it's Thanksgiving, Christmas, or Easter, this recipe will impress your guests. Simply slice the ham, arrange it on a platter, and garnish with fresh herbs or additional rosemary. Pair it with any of our favorite side dish recipes for a complete holiday meal.


    Don't Toss Those Leftovers! Give your leftovers a new life! Store them in an airtight container in the fridge for up to 4 days or the freezer for up to 4 months.

    Prep Time: 15 minutes

    Cook Time: 4 Hours

    Total Time: 4 Hours/ 15minutes

    Serving Size: 10

    Ingredients 

    • ¼ cup light brown sugar
    • 2 to 3 sprigs fresh rosemary optional
    • 8 to 10 pound spiral ham fully cooked, see notes for other ham

    For the Glaze

    • ½ cup apple jelly apricot preserves, or orange marmalade
    • ½ cup light brown sugar packed
    • ¼ cup Dijon mustard
    • 3 tablespoons apple cider vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon ground ginger

    Instructions 

    Glaze Preparation:

    1. In a small saucepan, melt apple jelly over medium heat.
    2. Whisk in remaining glaze ingredients.
    3. Bring to a boil and simmer for 1 minute, stirring constantly.

    Ham Preparation:

    1. Sprinkle ¼ cup brown sugar in the bottom of a 6-7 quart slow cooker.
    2. Remove the plastic disk from the center of the ham, if present.
    3. Score the top of the ham in a criss-cross pattern, about ⅛-inch deep, especially if it's a spiral ham.
    4. Separate the layers of ham and brush each layer with glaze.
    5. Place the ham in the slow cooker and pour the remaining glaze over the top.

    Cooking:

    1. Add rosemary sprigs to the slow cooker.
    2. Cover the slow cooker (refer to note) and cook on low for 4-5 hours, or until the internal temperature reaches 140°F.

    Notes: 


    Ham Selection: Ensure your ham is smoked and fully cooked. Check the package for specific temperature instructions. If using a non-spiral ham, scoring the top will help the glaze penetrate.


    Glaze Flexibility: Feel free to substitute apple jelly with apricot jam/jelly/preserves, apple butter, or orange marmalade.


    Ham Size Accommodation: If your ham is too large, cover the slow cooker with foil and place the lid on top to seal in heat.


    Temperature Monitoring: As slow cookers can vary, use an instant-read thermometer to check the ham early and prevent overcooking.


    Nutrition Information

    Calories: 997 | Carbohydrates: 28g | Protein: 78g | Fat: 61g | Saturated Fat: 21g | Cholesterol: 224mg | Sodium: 4388mg | Potassium: 1081mg | Sugar: 24g | Vitamin A: 5IU | Vitamin C: 1.6mg | Calcium: 46mg | Iron: 3.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.


    *** © ourhomely.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • Homemade Pizza Dough Recipe for Beginners

    This homemade pizza dough recipe is great for beginners and yields a soft, chewy crust. Skip delivery because you need just 6 ingredients!


    Hey there, pizza lover! Ready to ditch the delivery guy and make your own pizza magic? This super simple dough recipe is perfect for beginners. It's soft, chewy, and has that perfect crispy edge. Trust me, it's a crowd-pleaser! All you need are 6 basic ingredients to get started. Let's get cooking


    Prep Time 2 hours/15 minutes

    Cook Time 15 minutes

    Total Time 2 hours/30 minutes


    Bread Dough for Beginners

    This is a simple dough recipe for those just starting out. You'll only need 6 essential ingredients, and a little cornmeal for the pan (optional). Most of the work is done while the dough rises. You might question... why bother when you can just buy frozen pizza dough? Frozen dough is definitely convenient, but homemade crust has a flavor and texture that can't be matched by store-bought options. Plus, you can use this dough for cheesy breadsticks as well!


    If you've ever made homemade bagels or sandwich bread, you'll find pizza dough even easier to make as it requires fewer steps and less time.

    Overview: Ingredients


    Every pizza journey starts with a few key ingredients: flour, yeast, water, salt, and olive oil. Let's dive into the specific ingredients that make my homemade pizza crust so delicious. The complete recipe is provided below.

    • Yeast: I use Platinum Yeast from Red Star, a reliable instant yeast that strengthens the dough and simplifies the process. One standard packet (2¼ teaspoons) is sufficient.
    • Water: Warm water, around 100-110°F, is ideal for activating the yeast and speeding up rise time. I've found that 1⅓ cups is the perfect amount for this recipe.
    • Flour: Unbleached all-purpose flour is the best choice for this recipe. For a chewier crust, substitute bread flour. If you prefer a healthier option, try my whole wheat pizza dough recipe.
    • Oil: A couple of tablespoons of extra virgin olive oil adds flavor to the dough. Brushing the dough with olive oil before adding toppings helps prevent a soggy crust.
    • Salt: Salt enhances the flavor of the dough.
    • Sugar: One tablespoon of sugar activates the yeast and tenderizes the dough, especially when combined with olive oil.
    • Cornmeal: While not a dough ingredient, cornmeal is essential for dusting the pizza pan. It adds a touch of flavor and crispiness to the crust, similar to many popular delivery pizzas.

    Optional Flavor Boost: For added flavor, consider incorporating 1 teaspoon each of garlic powder and Italian seasoning blend into the flour mixture.

    Lean Dough for a Crusty Pizza


    Pizza dough, like other artisanal breads like bagels, focaccia, and sourdough, relies on a lean dough. This means it doesn't contain eggs or butter, resulting in a crisp, crusty exterior. While I recommend adding a touch of olive oil for flavor and a slightly softer interior, the lean dough is the key to a classic pizza experience.

    In contrast, rich doughs, used for items like dinner rolls, cinnamon rolls, and breadsticks, incorporate fat to create a softer, more indulgent texture.

    How to Make Easy Pizza Dough

    1. Mix the Dough: Combine the dough ingredients by hand or using a mixer. Follow the step-by-step instructions in the recipe below.
    2. Knead the Dough: Knead the dough by hand or with a mixer. I prefer the hands-on approach. If you're new to working with yeast dough, check out my guide on how to knead dough.
    3. Rise the Dough: Place the dough in a greased bowl, cover tightly, and let it rise for about 90 minutes or overnight in the refrigerator.
    4. Shape the Dough: Punch down the risen dough to release air bubbles. Divide it into two portions and roll each into a 12-inch circle. Cover and let rest while you prepare your toppings.
    5. Top the Pizza: Add your favorite pizza toppings.
    6. Bake the Pizza: Bake the pizza at a high temperature for approximately 15 minutes.

    Involving Young Bakers

    Young bakers can have fun and contribute to the pizza-making process. Let them help press the dough into a circle and add their favorite toppings. Who wouldn't love a pizza with a pepperoni smiley face?


    Pizza Pan Recommendations

    I highly recommend these pizza pans (affiliate links):

    • [Link to Pizza Pan 1]
    • [Link to Pizza Pan 2]

    If you prefer baking on a pizza stone, I've had great results with this one:

    • [Link to Pizza Stone]

    If you don't have a pizza pan, a regular baking sheet can be used. Grease it with olive oil, sprinkle with cornmeal as instructed below, and press the dough into the desired shape. Aim for a thickness of about 1/2 inch. For a thinner crust, stretch the dough further.


    Different Uses for Homemade Pizza Dough(Versatile)

    Your homemade pizza dough can be used for a variety of delicious dishes:

    • Classic Pizza: Top with your favorite ingredients, such as pepperoni, sausage, mushrooms, onions, and peppers.
    • Stuffed Crust Pizza: Fill the crust with cheese or other fillings.
    • Pesto Pizza: Spread pesto sauce on the dough before adding toppings.
    • Ham and Cheese Pockets: Fold the dough over the filling and bake.
    • Pepperoni Pizza Rolls: Roll up small pieces of dough with pepperoni and cheese.
    • Stromboli: Fill the dough with various ingredients and roll it up.
    • Spinach Artichoke White Pizza: Top with a creamy white sauce, spinach, and artichoke hearts.
    • BBQ Chicken Pizza: Spread BBQ sauce on the dough and add grilled chicken and other toppings.
    • Garlic Knots: Twist the dough into knots and bake with garlic butter.

    Unique Pizza Ideas

    • Margherita Pizza: Top with San Marzano tomato sauce, fresh mozzarella, and fresh basil.
    • Apple Gorgonzola Pizza: Combine mozzarella, gorgonzola, apple slices, and rosemary.

    Let your imagination run wild and experiment with different toppings to create your own unique pizza masterpieces.

    Description

    Follow these simple steps to create a thick, crispy, and chewy pizza crust at home. This recipe yields enough dough for two 12-inch pizzas. You can freeze half of the dough for future use, making a total of approximately 2 pounds of dough.


    Ingredients

    • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
    • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
    • 1 Tablespoon (13g) granulated sugar
    • 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
    • 1 teaspoon salt
    • 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
    • sprinkle of cornmeal for dusting the pan

    Instructions

    1. Activate the Yeast: In a stand mixer bowl fitted with a dough hook or paddle attachment, combine warm water, yeast, and sugar. Let it sit for 5 minutes to activate the yeast. (If you don't have a stand mixer, use a large bowl and mix by hand with a spoon or spatula.)
    2. Add Dry Ingredients: Add olive oil, salt, and flour to the yeast mixture. Mix on low speed for 2 minutes.
    3. Knead the Dough: Knead the dough for 5 minutes in the mixer or by hand on a lightly floured surface. If the dough is too sticky, add a teaspoon of flour at a time. The dough should be soft and slightly tacky. To check if it's kneaded enough, perform the windowpane test: Stretch a small piece of dough; if it forms a thin, translucent film without tearing, it's ready.
    4. First Rise: Grease a large bowl with oil, place the dough inside, and cover with plastic wrap or a towel. Let it rise in a warm place for 60-90 minutes, or until doubled in size.
    5. Preheat Oven: Preheat your oven to 475°F (246°C). If using a pizza stone, place it in the oven to preheat as well.
    6. Shape the Pizza: Punch down the risen dough, divide it in half, and shape each half into a 12-inch circle on a lightly floured surface. If the dough shrinks back, let it rest for 5-10 minutes before continuing.
    7. Prepare the Pizza: Lightly grease or oil a baking sheet or pizza pan and sprinkle with cornmeal. Place the shaped dough on the prepared pan, creating a lip around the edge. Cover and let it rest while you prepare your toppings.
    8. Top and Bake: Poke holes in the dough to prevent bubbling. Brush the top with olive oil, add your desired toppings, and bake for 13-15 minutes, or until the crust is golden brown.
    9. Serve and Store: Slice and serve the hot pizza immediately. Leftovers can be stored in the refrigerator or freezer. Baked pizza slices can be frozen up to 3 months.

    Freezing:

    1. Prepare the Dough: After dividing the risen dough into two balls in step 5 of the recipe, lightly coat each ball with oil.
    2. Package: Place each dough ball in a separate zip-top bag, squeezing out the air.
    3. Freeze: Store the sealed bags in the freezer for up to 3 months.

    Thawing:

    1. Refrigerate: Transfer the frozen dough ball to the refrigerator and thaw for 8-12 hours.
    2. Rest: Remove the thawed dough from the refrigerator and let it rest at room temperature for 30 minutes before proceeding to step 5 of the recipe.

    *** © ourhomely.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • Homemade Tomato Soup (Fresh Tomatoes)

    Homemade Tomato Soup (Fresh Tomatoes)

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    Ah, homemade tomato soup. A classic comfort food, elevated to pure bliss with a few simple tricks. This isn't just a soup; it's a symphony of flavors, a velvety dream that'll have you licking your bowl clean.


    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes


    Nothing beats the taste of freshly made tomato soup. Skip the canned stuff and embrace the pure, vibrant flavors of ripe, juicy tomatoes. This recipe is a breeze to make, perfect for a cozy weeknight dinner or a sophisticated soirée.

    Tomato Selection: A Flavorful Affair

    The key to a truly exceptional tomato soup lies in the quality of your tomatoes. While any ripe tomato will do, I prefer heirloom varieties for their rich, complex flavors. If you're short on time or fresh tomatoes aren't in season, canned crushed tomatoes can be a great substitute. Just be sure to drain them well to avoid a watery soup.


    Roasting for Maximum Flavor

    Roasting the tomatoes brings out their natural sweetness and deepens their flavor. I like to add a splash of red bell pepper to the roasting pan for a touch of sweetness and a vibrant color. You could also use carrots, but I prefer the sweetness of the pepper.


    Tomato to Pound Ratio: A Rough Guide

    The weight of tomatoes can vary depending on the variety, but here's a general estimate:

    • 1 lb of tomatoes ≈ 4-5 medium tomatoes

    Remember, this is just a ballpark figure. The beauty of cooking is flexibility, so don't stress too much about exact measurements.

    Let's get cooking!

    1 lb of tomatoes is approximately (remember you need 3lbs for this recipe):

    2 large tomatoes

    • 3 medium tomatoes
    • 4 Roma tomatoes
    • 2 1/2 cups chopped tomatoes
    • 20 cherry tomatoes

    How to Make Tomato Soup

    1. Place tomatoes and peppers on a pan with olive oil and seasonings. Roast until you see a bit of char.
    2. Bring broth to a boil and add roasted tomatoes.
    3. Blend using a hand blender until smooth & creamy.
    4. Top with parmesan cheese or a drizzle of heavy cream if you prefer.

    Taming Tart Tomatoes: A Chef's Tips

    If your tomato soup is a bit too puckery, fear not! There are a few simple tricks to balance the acidity and elevate the flavor.

    Creamy Smoothness:

    • A Dollop of Cream: While not strictly necessary, a splash of heavy cream can soften the sharp edges of a tart tomato soup.
    • Coconut Milk Magic: For a dairy-free option, a drizzle of unsweetened coconut milk can add a creamy richness without overpowering the tomato flavor.

    Sweet Balance:

    • A Pinch of Sugar: A tiny amount of sugar can work wonders in neutralizing acidity.
    • Carrot Infusion: Roasting a carrot alongside the tomatoes adds a subtle sweetness and a touch of earthy flavor.

    Rich Indulgence:

    • Buttery Goodness: A pat of butter can add a luxurious mouthfeel and a hint of savory richness.

    The Perfect Pairings:

    • Classic Comfort: A grilled cheese sandwich is the quintessential companion to tomato soup.
    • Crunchy Crunch: Croutons sprinkled with Parmesan cheese add a satisfying textural contrast.

    So, the next time your tomato soup turns out a little too tart, remember these tips and transform it into a delicious, comforting bowl of goodness.

    Homemade Tomato Soup (Fresh Tomatoes)

    Homemade Tomato Soup (Fresh Tomatoes)

    Recipe

     3 pounds ripe tomatoes
    - 4 cloves garlic peeled
    - ½ onion diced
    - ½ red bell pepper diced
    - 2 tablespoons olive oil
    - salt and black pepper to taste
    - ½ teaspoon dried basil
    - ½ teaspoon dried oregano
    - 2 cups chicken broth
    - 2 tablespoons fresh herbs such as basil, parsley, oregano
    - ¼ cup parmesan cheese optional garnish
    - ½ cup heavy whipping cream optional
    - thinly sliced fresh basil leaves for serving, optional


    Instructions 

    Preheat oven to 450°F. Chop your tomatoes into bite-sized pieces. Toss them onto a baking sheet with garlic, onion, bell pepper, olive oil, salt, pepper, and your favorite dried herbs. Roast for 25 minutes, stirring halfway through. Then, broil for a few minutes to add a touch of smoky char.


    Bring your chicken broth to a boil. Add the roasted goodness and fresh herbs. Blend with a hand blender until smooth. If your tomatoes are on the tart side, a splash of heavy cream can add a touch of richness. Taste the soup after blending and decide if it needs a little cream.


    Pour the soup into bowls and top with Parmesan cheese and croutons.


    *** © ourhomely.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • Quick Homemade Mac and Cheese

    Craving a comforting, cheesy, and utterly delicious meal that the whole family will love? Look no further than this homemade mac and cheese recipe! This classic dish is easy to make, customizable, and perfect for any occasion.


    Prep Time: 10 minutes

    Cook Time: 20 minutes 

    Total Time: 30 minutes 


    Why Homemade is Better

    While boxed mac and cheese may be convenient, nothing quite like the taste of homemade mac and cheese. You can control the ingredients by making your own mac and cheese, ensuring a healthier and more flavorful meal. Plus, it's a fun and rewarding cooking experience for kids of all ages.

    Here's How To Make It:

    1. Cook the pasta: Boil the macaroni according to the package instructions. Drain and set aside.
    2. To make the roux, Melt the butter in a saucepan over medium-low heat. Whisk in the flour until it forms a smooth paste.
    3. Create the cheese sauce: Gradually whisk the milk into the roux, cooking until the sauce thickens. Stir in the Dijon mustard and cheddar cheese until melted and smooth.
    4. Combine and serve: Add the cooked pasta to the cheese sauce and toss to coat. Serve immediately.

    What's the point of a roux? If you've made mac and cheese before, you've likely encountered the word "roux." It's just a fancy term for combining fat (in this case, butter) with flour to thicken sauces.


    Here are a few tips for the best mac and cheese:

    • To keep the heat low, cook it over medium-low heat to prevent the sauce from burning.
    • Cook the flour: To remove the raw flour taste, cook the roux until it smells nutty.
    • Shred your cheese: Freshly shredded cheese melts more smoothly than pre-shredded varieties.

    Ingredients:

    • 1 pound macaroni
    • 8 tablespoons unsalted butter
    • 1/2 cup all-purpose flour
    • 3 cups milk
    • 3 cups cheddar cheese
    • 1 teaspoon dijon mustard
    • 1/2 cup parmesan cheese (optional)

    Instructions

    1. Cook the Pasta: Cook the pasta according to package directions. Drain and set aside.
    2. Make the Roux: Melt butter in a saucepan over medium-low heat. Whisk in flour and cook until golden brown.
    3. Create the Sauce: Gradually whisk in milk, stirring constantly until the sauce thickens.
    4. Add Cheese: Stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper.
    5. Combine: Add the cooked pasta to the cheese sauce and toss to coat.
    6. Serve: Serve immediately, garnished with additional cheese, breadcrumbs, or herbs.

    Indulge in this timeless comfort food and savor every bite.

    Elevate Your Mac and Cheese

    To take your mac and cheese to the next level, consider these delicious variations:

    • Truffle Mac and Cheese: Infuse the cheese sauce with truffle oil for an earthy, luxurious flavor.
    • Bacon Mac and Cheese: Add crispy bacon bits for a smoky, savory twist.
    • Spicy Mac and Cheese: Incorporate jalapeños or red pepper flakes for a fiery kick.
    • Loaded Mac and Cheese: Top with breadcrumbs, additional cheese, and crispy onions for a decadent, indulgent treat.

    Serving suggestions:

    • This creamy mac and cheese is the perfect sidekick to your main course. For little ones, pair it with crunchy air-fried chicken nuggets or saucy BBQ ribs. Adults can indulge in a gourmet combo with sizzling cast iron ribeye steaks or crispy air-fried chicken thighs.

    Storing and reheating:

    Mac and cheese isn't just a delicious comfort food; it's also a fantastic meal prep option that reheats beautifully. Whether packing lunches for the week or preparing meals for busy weeknights, this cheesy delight is a versatile choice.


    Discover all the essential tips and tricks for storing and reheating your homemade mac and cheese. We've covered you, from freezing portions for later enjoyment to ensuring optimal reheating techniques.


    Storing and Reheating

    Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat or the microwave, stirring occasionally to prevent drying out.

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