Preparation time: 45 minutes, Freeze time 1 hour, and Bake time 30 minutes
Yield: 1 (9-inch) tart
Supplies you’ll need:
9-inch removable bottom tart pan
a little flour for rolling out dough
small heavy-duty zip-top bag
1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 cup unsalted butter, cut into small pieces
1/4 cup honey
1/2 teaspoon salt
2-1/2 cups pecan halves, chopped
1 package refrigerated pie crusts
2 teaspoons sugar, divided into two single teaspoons
4 ounces bittersweet chocolate, chopped
- In a medium saucepan, bring 1 cup sugar and 1/4 water to a boil until sugar is dissolved.
Cover and boil over medium-high heat for 8 minutes. Do not stir, only swirl the pan occasionally until golden brown.
- Remove from heat, and gradually stir in whipping cream. Mixture will bubble.
- To make the Pecan Mixture: Add butter, honey, and salt. Stir until smooth. Then, stir in pecans and simmer over medium heat for 5 minutes stirring occasionally. Then, remove from heat, and cool completely.
- On a lightly floured surface, roll 1 of the refrigerated pie crusts into an 11-inch circle. Trim away the excess over the edges. Freeze the crust for 30 minutes.
- Spread the pecan mixture into the crust. Unfold the remaining pie crust, and roll into a 10-inch circle. Place over mixture, pressing into the bottom crust to seal; trim away the edges. Sprinkle with 1 teaspoon of sugar. Freeze for 30 minutes.
- Bake at 400 degrees for 30 minutes. Cool on a wire rack.
- Place chocolate in a small, heavy-duty zip-top plastic bag and seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of the zip-top bag and drizzle chocolate over tart. Sprinkle with 1 teaspoon sugar.
With the Easter holiday around the corner, we know you’ll love our Honey Baked Ham Recipe.
Since we just bought a 12 pound ham from the Choctaw HS Wrestling team, we’re going to use the measurements we’ll need to prepare ours. *If your ham is 6-8 pounds, just halve the recipe.
What you’ll need:
*10-12 pounds fully cooked smoked bone-in ham
3/4 cup honey
1/2 teaspoon ground cloves
1 Tablespoon ground mustard
- Preheat the oven to 325°F
- Place the ham on a rack in a shallow roasting pan with 1/4 inch water in the bottom of the pan.
- Cook a 10 to 15 pound bone-in ham, for 18 to 20 minutes per pound. (For a 5 to 7 pound bone-in ham, cook about 20 minutes per pound and for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound)
- If you have a meat thermometer you might want to insert it through the end of the ham so the tip is in center of thickest part of ham but not touching bone or fat and cook it for the times listed above or until the thermometer reads 130ºF
- Remove ham from oven
- Cut fat surface of ham lightly in uniform diamond shapes
- Insert whole cloves in each diamond, placing them at the intersections of the cuts
- Increase the oven temperature to 425°F
- If the water in the bottom of the pan has evaporated, add more
- Brush on the mixture of honey, mustard and ground cloves, then put ham back into the oven uncovered and baste the ham every 10 minutes (for about 20-45 minutes) with the remaining glaze, until glossy and well browned, or until thermometer in ham reads 135°F
- Cover ham with tent of aluminum foil and let stand about 10 minutes prior to serving
*We invite you to share your honey-glazed ham photos with us in the comments.