All posts in Meat

A Korean inspired recipe of marinated pork tenderloin. Easy, quick and delicious.

This Pork Tenderloin is marinated in a sweet and savoury Korean sauce containing soy sauce, Sesame oil, garlic, and Brown sugar.

It is as good as it looks – tender with lots of flavours! And super easy.

I love how tender the meat is but also how full of flavour the marinade tastes.

If you like Korean food flavours, you’ll love this recipe!

Let me just say that this is some delicious and tender meat, literally melts in your mouth. 

Very flavorful, one of my favourites for pork tenderloin!

 

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5 from 1 vote

Korean-Style Marinated Pork Tenderloin Fast2eat

Prep Time15 mins
Cook Time15 mins
Total Time45 mins
Course: Main Dish
Cuisine: Korean
Keyword: Korean-Style Marinated, Pork Tenderloin
Servings: 8 people
Calories: 380kcal

Ingredients

  • 4 Pork tenderloin about 450g/1Lb each

Marinade

  • ½ cup Water boiling
  • 1 tsp Beef stock mix instant
  • ½ cup Soy sauce preferably low sodium
  • 2 tbsp Brown sugar
  • 1 tbsp Garlic minced
  • 2 Onion (or 4 Scallions - sliced)
  • 2 tbsp Sesame oil
  • Black pepper optional to taste

Pork Sautéing

  • 1-2 tbsp Oil

Instructions

Marinade

  • In a nonreactive container large enough to hold the pork tenderloins, combine boiling water with the instant Beef stock mix, then add the soy sauce, brown sugar, garlic, onions (or scallions), sesame oil, and pepper to make a marinade.

Marination

  • Trim all fat and silverskin from the tenderloins.
  • Add the tenderloins to the marinade, turning them so they are coated on all sides. Cover and refrigerate overnight. or at least for 4 hours, The longer your meat sits in the marinade, the better.

Sautéing

  • Remove the tenderloins from the marinade.
  • Heat the oil in a sauté pan over moderately high heat.
  • Brown the meat lightly on all sides. Keep in mind the sugar in the marinade can burn easily, so watch the meat carefully as it browns.
  • Now the trick is to not touch it for a couple of minutes because you want the meat to start browning, almost to the point that it looks charred. Then you can flip it over and cook on the other side for another 3 minutes or so and you’re good to go.

Oven Roasting

  • Place the pan in a preheated 425°F (220°C) oven about 15 minutes, or until a meat thermometer indicates an interior temperature of 150°F (66°C) or desired doneness.
  • Of course oven temps vary from oven-to-oven so make sure you check it with a meat thermometer at 15 minutes and improvise from there.
  • Remove the tenderloins from the oven.
  • Let stand 10 minutes in a warm place, then slice across into medallions.

Nutrition

Calories: 380kcal | Carbohydrates: 6g | Protein: 53g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 163mg | Sodium: 768mg | Potassium: 959mg | Fiber: 0.4g | Sugar: 5g | Vitamin C: 7.4mg | Calcium: 30mg | Iron: 3.6mg

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Bolognese Sauce, also known in Italian as ragù alla bolognese.

The Classic Italian Bolognese meat sauce is made with ground beef, pork, and Italian sausage, I just use ground beef as my daughter doesn’t like pork and Italian sausage. But you can add them if you and your family like.

Use it with any pasta, from spaghetti to lasagna, whole wheat, white or gluten-free, or try this Bolognese Sauce with a low-carb, healthier alternative to pasta using Spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

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5 from 1 vote

Bolognese (Meat) Sauce Fast2eat

To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
Cook Time15 mins
Total Time15 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bolognese Sauce, Fast, Italian, Lasagna, Meat Sauce, Pasta, Sauce
Servings: 8 people
Calories: 349kcal

Ingredients

  • 2 tbsp Oil
  • 1 Onion large diced
  • 1 tbsp Minced Garlic or 3 minced cloves
  • 1 Kg Ground beef
  • 2 tsp Beef mix powder
  • 3.5 cup Tomato sauce
  • Paprika optional to taste
  • Green onion optional to taste
  • Thyme dried - optional to taste
  • Oregano dried - optional to taste
  • Parsley dried - optional to taste
  • Basil dried - optional to taste
  • Salt optional to taste
  • Black pepper optional to taste

Instructions

  • Heat the oil in a large pan, over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for another minute.
  • Add the ground meat and cook, breaking it up with a wooden spoon, until meat crumbles and no longer pink and most of the juice has evaporated.
  • Add the remaining ingredients and cook until meat is browned. Use the seasonings you like the most, the important thing is to always taste and understand what was the difference that each seasoning made in the flavor.
  • Taste and add salt if desired. The ground beef has lots of water while you cook it, and you should consider that this water will dry and the avor of the seasoning will become more pronounced. So wait to taste until all the water has evaporated.

Notes

Store leftovers in an airtight container, refrigerated, for up to 3 or 4 days, or freeze any unused portions for later use for up to 1 month.
Make-Ahead tip: This sauce with pasta tastes just as good the next day! Add a splash of cream and Parmesan cheese and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 349kcal | Carbohydrates: 10g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 395mg | Potassium: 802mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 21.5mg | Calcium: 50mg | Iron: 4mg

Spaghetti Squash Fast2eat
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Great one dish meal. Broccoli and Cream Cheese pairs nicely with ground beef.

My kids are super picky and they don’t like vegetables, this was the way of getting them to eat broccoli.

I’ve been making this recipe for more than 15 years and this is one of our family favourites and we never have leftovers.

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5 from 1 vote

Broccoli and Cream Cheese Meat Roll Fast2eat Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Dish
Servings: 4 people
Calories: 291kcal

Ingredients

  • 1 Egg
  • 1 Onion (small diced)
  • 2 cloves Garlic minced
  • 2 slices Sliced Bread (soaked in milk)
  • 1/2 tbsp Bread crumbs
  • Salt to taste
  • Parsley
  • Oregano

Filling

  • Broccoli cooked in salted water - if using the frozen one no need to boil
  • Garlic minced (optional)
  • 1 Brick Cream cheese
  • Olive oil (optional)

Instructions

  • Chop the onion using an Electric Chopper or the Food Processor to just add the other ingredients and mix afterwards.
  • Soak bread in milk in a Bowl. Slices of bread soaked in milk are used to help bind the meat together. Blending in dry bread will take away some of the moisture from the meat.
  • Gently squeeze out any excess milk from bread.
  • Then add all other ingredients and mix until well combined. I use the Food Processor to make it easier.
  • Cut Broccoli in florets or chopped. If desired, you can add Minced Garlic.
  • On a piece of heavy duty Aluminum Foil, pat beef mixture into a 14 in. x 10-in. (35 cm x 25 cm) rectangle.
  • Cover with broccoli and cream cheese pieces, to within 1/2 in. (1-2 cm) of edges.
  • Roll up, jelly-roll style, peeling foil away while rolling.
  • Seal seam and ends.
  • Place in a Casserole Dish.
  • If desired, you can Brush some olive oil over the meat roll before baking to create a tangy glaze.
  • Bake, uncovered, at 400°F (200°C) for about 30 minutes or until meat is golden brown. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • After removing the meat roll from the oven, let it rest for five minutes before cutting into it. It's best to let the meat roll rest before cutting into it. This gives the juices time to redistribute and settle. Slice into it too soon and the juices will seep out, leaving you with a drier meat roll.

Notes

Use Gluten Free Rolled Oats instead of breadcrumbs for added fiber and also Gluten Free Sliced Bread for a totally gluten-free meat roll.
Store any meat roll leftovers in the refrigerator, wrapped in Aluminum Foil, for up to four days. Freeze the meat roll for up to four months.
Make single-serving mini- meat roll by dividing the meat mixture into quarters and placing them on a baking sheet. Smaller rolls may cook more quickly, so check them after 15-20 minutes of cooking to see if they are done.

Nutrition

Calories: 291kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 897mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 34.7mg | Calcium: 130mg | Iron: 1.3mg

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This is an authentic Brazilian ground beef recipe.

Among everything, we must learn how to make in order to survive it is the ground beef! It’s fast, not expensive, and very, very easy to make. It’s the basics of basics in the kitchen.

And who says ground beef has to be boring? Not sure what to make with ground beef? It’s delicious to eat with:

Yuca (Cassava/manioc) Savoury Pie Fast2eat (as a filling or topping)

Bolognese Sauce Fast2eat (just add Tomato sauce Fast2eat) and use to make a Bolognese Lasagna on any other Pasta…

As a filling of the Brazilian Blender Pie Fast2eat or Shepherd’s Pie.

As a topping of the 15 minutes Baked Potato Fast2eat.

Or just covered with cream cheese (or any cheese) in a casserole.

And also accompanied by any Salad and/or Brazilian Style Rice Fast2eat.

What else do you suggest?

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5 from 1 vote

Tasty Ground beef Fast2eat

Prep Time15 mins
Total Time15 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 6 people
Calories: 426kcal

Ingredients

  • 2 tbsp Oil
  • 1 Onion large diced
  • 1 tbsp Minced Garlic or 3 minced cloves
  • 1 Kg Ground beef
  • ¼ cup Tomato sauce or 1 Tomato diced peeled and without seeds
  • 2 tsp Beef mix
  • Paprika optional to taste
  • Green onion optional to taste
  • Thyme dried - optional to taste
  • Oregano dried - optional to taste
  • Parsley dried - optional to taste
  • Basil dried - optional to taste
  • Salt optional to taste
  • Black pepper optional to taste
  • 1/2 cup Sweet corn canned, drained - optional

Instructions

  • Heat the oil in a large pan, over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for another minute.
  • Add the ground meat and cook, breaking it up with a wooden spoon, until meat crumbles and no longer pink.
  • Add the remaining ingredients and cook until meat is browned and most of the juice has evaporated. Use the seasonings you like the most, the important thing is to always taste and understand what was the difference that each seasoning made in the flavor
  • Taste and add salt if desired. The ground beef has lots of water while you cook it, and you should consider that this water will dry and the flavor of the seasoning will become more pronounced. So wait to taste until all the water has evaporated.

Notes

To make ahead, prepare recipe as directed cover tightly. Freeze up to 1 month. Or in refrigerator for 3 days.

Nutrition

Calories: 426kcal | Carbohydrates: 6g | Protein: 32g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 113mg | Sodium: 556mg | Potassium: 584mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 4.3mg

Yuca (Cassava/manioc) Savoury Pie Fast2eat
Usually, escondidinho is made topped with mashed cassava and cheese; it follows the same general concept of a cottage pie, popularly known as shepherd’s pie. I prefer it opened, but in most of the recipes, it is usually covered with the yuca dough.
Check out this recipe

Bolognese (Meat) Sauce Fast2eat
To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
Check out this recipe

Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Chopped Blue Cheese Salad Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Kibbeh (pronounced kee-bee and also spelled quibe, kibe, kibbe, kebbah, kubbeh, kubbah kubbi or kobeiba depending on region) is a dish made of Bulgur (cracked wheat), minced onions, and finely ground lean beef with mint, basil, cinnamon and optional spices. It can be optionally stuffed with mozzarella, provolone or cream cheese (Catupiry in Brazil).

This recipe has been adapted from the one my Godmother Regina Alfradique has sent to me and there are several ways to eat. The football-shaped deep-fried (or also shaped into balls or patties), baked in a casserole dish (my favourite way), cooked in broth, or just served raw with olive oil.

Kibbeh is a popular dish in Brazil and Middle Eastern cuisine. Most Brazilian kibbeh uses only ground beef and not other types of meat but in Middle Eastern, they also use lamb, goat, or camel meat.

Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

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5 from 1 vote

Baked Kibbeh Fast2eat Recipe

It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Prep Time15 mins
Cook Time40 mins
Total Time2 hrs 55 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 524kcal

Ingredients

  • 500 g Ground beef
  • 250 g Bulgur wheat fine ground (not coarse)
  • 125 g Onion Grated
  • Mint (a hand full)
  • 6 leaves Basil
  • Salt to taste
  • 1/2 tsp Cinnamon Ground
  • Nutmeg (Optional) Ground
  • Black pepper (Optional) Ground
  • Allspice (Optional) Ground

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint and basil to a Food Processor and pulse until grated. Then add ground beef.
  • Drain the Bulgur pressing well to eliminate any excess water and add to the food processor. Add salt, Grounded cinnamon and optional spices, such as Grounded Nutmeg, grounded black pepper and/or Grounded Allspice.
  • Process all together to mix well. It forms like a ball. Sometimes you need to stop, mix a little bit using a Silicone Spatula and process again.
  • To form the baked kibbeh, spread the meat mixture out on the bottom of the Casserole Baking Dish, pressing down a bit with a spoon or wet hands to smooth the top.
  • If using optional filling: To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling (with mozzarella, provolone or cream cheese (Catupiry in Brazil) or any other cheese) on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with a spoon or wet hands to smooth the top.
  • Slice kibbeh diagonally to form small diamonds, cutting through to the center layer but not all the way to the bottom of the dish.
  • Optional: you can drizzle on olive oil over the top at this point.
  • Preheat oven to 400F (200C). When making small quantities I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Bake until meat is fully cooked, about 20-40 minutes or until golden brown.
  • Garnish with mints leaves. Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

Notes

The ratio is 1 of meat to ½ of Bulgur (cracked wheat) to ¼ of onion, so you can adjust quantities easily.
Brazilians sometimes add shoyu (Japanese fermented soy sauce), in addition to raw garlic, or Worcestershire or red chili pepper sauce, directly from the bottle.
The football-shaped deep-fried ones are very common in Brazilian birthday’s parties and eaten as a snack. They are also served with lime wedges, hummus for dipping, and traditionally, cold beer.
But I prefer it baked in a casserole dish, the easiest way, which can be also eaten as lunch or dinner dish accompanied by a fresh salad and/or with Tabule.

Nutrition

Calories: 524kcal | Carbohydrates: 55g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1082mg | Potassium: 602mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 14.9mg | Calcium: 160mg | Iron: 6.5mg

Tabule Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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If you’re looking for a new Fast, but flavorful way to prepare your ham, this recipe is for you.

The Fresh herbs combined with honey and Dijon has a hint of sweetness and can be prepared a day or two ahead of time – perfect for busy days!

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5 from 1 vote

Herb Smoked Ham Fast2eat Recipe

A Fast, easy and impressive smoked ham that is full of flavor. It’s the perfect combination and pairs well with just about any side dish!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizers & Starters, Main Dish
Servings: 8 people
Calories: 376kcal

Ingredients

  • 1 Smoked ham Boneless (1.5-2 kg/3-4 Lbs)
  • Parsley chopped
  • Green onion (or Chives) chopped
  • Basil chopped
  • Mint chopped
  • Rosemary
  • Thyme
  • 1/2 cup White wine
  • 3 tbsp Dijon mustard
  • 3 tbsp Honey (or Maple syrup)
  • 1 tsp Worcestershire sauce

Instructions

  • In a small bowl, combine the all the ingredients. Do not save a lot on herbs, use at least one tablespoon each.
  • Give some cuts in the ham in a diagonal crosshatch pattern without cutting much into the meat.
  • Rub the herb mixture all over the ham and set aside to marinate at least for 30 to 45 minutes. You can do it a day or two ahead of time, which is nice because you can focus on other aspects of your meal!
  • Preheat the oven to 180°C (350F). Place the herb crusted ham in a roasting pan.
  • Bake for about 45-60 minutes per kilo (15 minutes per lb.) uncovered. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Remove from oven and serve the sauce over the ham.
  • Serve with your choice of side dishes – Creamy Fancy Coleslaw Fast2eat Recipe, green salad, roasted asparagus, mashed potatoes, rice, quinoa Salad, couscous … would go perfectly! However, this ham will go great with just about any side dish you want to serve. Hope you like it!

Notes

The great thing about making a smoked ham is that it is already fully cooked, so it just needs to heat through. You don’t have to worry about it as much as you would when roasting a turkey.

Nutrition

Calories: 376kcal | Carbohydrates: 9g | Protein: 43g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 2842mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 40mg | Iron: 3.4mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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