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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Baked Ham Pineapple Brown Sugar Glaze

INGREDIENTS


  • 1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg)
  • 1 cup pineapple juice (240ml)
  • ½ cup brown sugar (90g)
  • 1 cinnamon stick
  • 4 cloves


INSTRUCTIONS

  1. Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature. Remove ham from packaging. Rinse and pat dry with paper towels. Place in a deep baking dish with fat side up.
  2. Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
  3. Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
  4. Place ham in a preheated 325°F (165°C) oven and bake for 1¼ to 1½ hours.
  5. Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes or until internal temperature of ham reaches 160°F (71°C).
  6. Allow ham to rest for 15 minutes before serving.


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