It’s barbecue season once again and if you’re looking for a new twist to something on the grill instead of the usual hamburgers, hot dogs or pork steaks, this Grilled Ham Slice with Ruby Apricot Sauce might be something to try. For dessert you may like something light, like these Oatmeal Carmelitas Cookies that may become a new favorite.
Grilled Ham Slice with Ruby Apricot Sauce
1/2 cup cranberry sauce
1/4 cup apricot preserves
1/4 cup prepared barbecue sauce
1 (1 1/2-pound) fully-cooked center cut ham slice (1/2 to 3/4 inch thick)
Heat grill. In small bowl, combine cranberry sauce, preserves and barbecue sauce; blend well. Cut 1/4-inch slashes at fat edge of ham to prevent curling.
When ready to barbecue, place ham on gas grill over medium-heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 15 to 25 minutes or until thoroughly heated, turning 2-3 times and brushing occasionally with sauce.
Top with additional sauce before serving. Makes 6 servings.
Oatmeal Carmelitas Cookies
Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2-cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened
Filling:
6 ounce package (1-cup) butterscotch or semi-sweet chocolate chips
1/2 cup chopped nuts
1 cup caramel-flavored ice cream topping
3 tablespoons flour
Heat oven to 350 degrees. Grease a 13x9-inch baking pan. Combine all crust ingredients in a large bowl, at low speed with mixer, combine until crumbly. Press half of crumb mixture into bottom of prepared pan. Reserve remaining crumb mixture for topping. Bake at 350 degrees for 10 minutes.
Sprinkle warm base with butterscotch or chocolate chips and nuts. Combine caramel topping and flour; drizzle evenly over butterscotch or chocolate chips and nuts. Sprinkle with reserved crumbs. Bake an additional 18 to 22 minutes or until golden brown. Cool completely, refrigerate 1 to 2 hours. Cut into bars.
Makes 36 bars.
