Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Hi, I'm Betty and welcome to Betty’s Kitchen. Tonight for dinner we're going to have glazed ham brown sugar glazed ham. And I'm going to make it in a very simple way. And I'm starting with the can ham that means it’s already cooked so it really doesn’t have to be cooked I can just go to the glazing and putting it in the oven and it would be very quick. But it taste better if you actually bake it in the oven or it’s easier in the crock pot and it taste just as good.
So what I have done at this point is to open this it just pulled back key that you have here and this Hormel black level ham so fully cook and it comes looking like this. It does have juice with it I've already drain that juice out and put it in the crock pot don’t let them to throw that away because that will serve as some good flavoring for the ham.
So what I need to is get the ham out and that’s all it’s easy to get out that this is never stock. And I happen to have one of that crock pot set as is taller that it is wide so there's no good way of putting this in there. When I set it on the in there's no way the lid is on so what I do is cut off the top and then stick it on the side here. So give me a second to get this cut and then we’ll just go ahead and bake this in the crock pot or cook it in the crock pot on low and this is, is about 10 o’clock here so probably about 4 o’clock that we give it six hours it will nice and have a little brown harshness and it will have brown juice that is come out and it will have that baked flavor then we’ll go from there and make our brown sugar glazed ham.
Along with that I'm going to make a side dish which will be a separate video of scallop pineapple. I think that’s going to be a good couple of minute to our brown sugar glazed ham. So I'll see you back when we’re ready to prepare our glazed and this will done.
We’re continuing with our ham that we’re started this morning in the crock pot and if you recall I said that I will cut it into pieces because it was taking up taller than at crop pot. So I have two pieces in here I'm going to turn this off and heat it on low and might as well unplug it. And I'm going to come in here with meat fork and lift out the large pieces and put it on a flat or something that I can work with. There is where I cut it earlier and the piece that remains in here is just had in the piece of ham. It looks really good and tasty.
So now we’re going to work on preparing it for our serving. So what I want to do this time is to just do a little bit of slicing into serving slices and I've decide to use electric knife because it just quick and easy for me to do. You may use just a regular kitchen knife. You may have a slicer or whatever. You need to have some sort in pieces so it's going to be noisy so I probably go away and comeback and show you my finish slice pieces. So here we go.
So here I have I think 12 pieces that are sliced in fairly equal portions and what I'm going to do is actually put this—put some of this on a platter. You can see what they're look like and I think canned ham is really delicious it’s already got the salt in it and it’s tender, it’s juicy plus it’s already cook before you even do anything with it. So I'm going to put six of these on a platter as if they we're going to be serve just like this because some of you may like that options and obviously it’s a very easy to prepare meal it just that crock pot deal. It allows you the flexibility and freedom to go away and there's something like I did today, I watch the movie and I didn’t worry for one moment about the ham that was cooking in the crock pot. So there you are if you like just sliced ham for your dinner.
The rest of this I'm going to prepare with the brown sugar glazed. So what I'm going to do is leave that off my serving tray and I'm going to start preparing in this bowl a little bit glazed. Use one cup of brown sugar—this is light brown sugar and I have one cup that is pack very firmly there it is and then use two tablespoons of yellow mustard. Any brand you like yellow mustard. Those were the main ingredients for this nice brown sugar glazed. If you want the sweetness of the brown sugar and you want that thing that comes from the mustard.
So you can just start working with this you can use a fork if you like. And try to get these two incorporated and it's going to be pretty obvious that you're not going to be able to have enough liquid so standing by I have orange juice. Now you can use any kind of juice that you like if you have some lemons, you can squeeze lemon juice, you can squeeze lime juice. The brown sugar will counteract all of that tartness and you’re not going to need much.
If you have some other flavor of just or some juice drink in your refrigerator you can use that. But I'm just going to put a few drops not too much that were probably half a teaspoon because I want this to combine and I need some binder. So we stir this just to the point where we get those two combine together that the mustard and the brown sugar if it’s thick that’s fine because when we bake it in the oven and this is a baked food it’s going to certainly get a lot more liquid you don’t want it to be too runny. I think I need a little bit more here of that’s probably another half teaspoon so I'm going to say I use probably one teaspoon of orange juice in getting this together.
Now what I need to do is spread top and bottom of each one of these six slices then I'm going to put them in here and bake them on the oven. So let me just show you one very quickly. I got my fork here and the spoon to help me out. And I just want to make sure that I get the bottom side which this is or will be spread, it didn’t have to be all even or anything it’s going to run a lot once it’s in the oven and then spread the top side. And that basically we’ll spread the bottom side up the next one so I just put some more of this at and I've only prepare and then up to do about six so let me work on this I'll get it ready and then we’ll put it in the oven.
So here's our brown sugar glazed ham ready to go into the oven. It cooks at 350, 325 or 375 somewhere like that but I have my scallop pineapple cooking right now at 350º so this is going in at 350º oven right beside it and it will—it just takes 15 or 20 minutes but I'll keep an eye on it and tell you how long I have cooked this. Then when we bring it out I'll just go ahead and serve it upon my other plate so I have my platter of baked ham which is actually cook in crock pot then I'll have my brown sugar placed ham actually it’s nice and crispy and done.
I want to show you the two menu items that I made for today. I made the brown sugar glazed ham what you see right here and then—oh, I did three things, sorry. I did the three beans salad early on the day and then we did the scallop pineapple. So when I get my dinner together I've got my own salad in the bowl so I put it in clear bowl like a variable.
And then you can see I put the extra juice from this over the top it took 12 minutes to get to this point and it’s nice and thick sauce that is brown sugary. If you like it cook a little crispier then you can leave it longer somewhere beyond to 20 minutes would be fine on that. And then my scallop pineapple just come over when it’s bubbly and that was for me it was like 20 minutes nice bubbly and it’s brown off on the top then it’s ready to just cut out some there bring it up on your plate.
And then in the last five minutes I'll added in some pre made rose so we have some nice rose here and I've got my butter to go with it and my glass of ice tea as usual. So I hope you enjoy this meal.