1 bone-in, butt or shank ham

1/2 cup Honey and Cranberries

1/2 tbsp dry mustard powder
1 tsp fresh lemon juice
1 cup canned crushed pineapple
1/2 cup Blueberry Blossom Honey
1 tsp orange zest
1/2 tsp lemon zest
2 cups whole cranberries
1/2 cup chopped pecans

Prepare Ham and Glaze: Prepare ham according to package directions. Mix Honey and Cranberries, mustard and lemon juice in a small bowl. Brush glaze on ham 30 minutes before it’s done. Cook uncovered for final 30 minutes.

Prepare relish: Strain crushed pineapple and mix remaining ingredients except pecans in a saucepan. Bring to a boil and then simmer on low heat for 5 min. Remove from heat and stir in pecans. Allow to cool and serve with ham

1 Ziploc Bag
4 boneless, skinless chicken breasts
1 orange
1/2 cup Honey and Ginger
salt and pepper
16 wooden toothpics or 3 inch skewers

Marinate the chicken: Trim excess fat off the chicken breasts and cut into cubes. Zest the skin of the orange and squeeze the juice. Put everything into the Ziploc bag and place in refrigerator overnight.

Cooking the kebabs: Mix salt and pepper to taste into the ziploc bag. Mix with a spatula or spoon. Strain off excess sauce by placing mixture in a colander. Place chicken pieces on skewers and grill for a few minutes. Alternatively, fry chicken pieces on medium-high heat for 5-7 min and then place on skewers.