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Super Simple White Wine Shrimp Pasta

by 8 Comments

A very light but SUPER flavorful and SUPER easy White Wine Shrimp Pasta recipe that comes together in about 20 minutes. Shrimp cooks in a white wine, garlic, butter sauce that is laced with a little lemon zest and juice. Then it is tossed with pasta for an excellent dinner.

a skillet with white wine garlic shrimp pasta

This makes a great dinner when it is warmer outside in the Spring and Summer. Add a Caesar Salad or a Big Ol’ Italian Salad and some garlic bread, dinner can be served al fresco (outside).

This is a dinner version of the Garlic Butter Shrimp appetizer!

Ingredient Details

Shrimp- choose a large sized raw shrimp that is peeled and deveined. This will be around 21-35 shrimp per pound. Whether you buy tail on or tail off is totally up to your personal preference.

White Wine- a dry crisp white wine is perfect for the sauce. I like to use a chardonnay or pinot grigio, something under $10 is perfect.

Freezing White Wine

Did you know you can freeze white wine to use in cooking and baking!? I like to buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.

If you buy the wine in a glass bottle, transfer to a freezer safe container.

It will freeze into a slushy consistency. Just squeeze the box and pour out what you need. You can give it a quick zap in the microwave to bring it back to a liquid state.

Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.

Salted Butter- adds some weight and flavor to the sauce, and helps the sauce cling to the pasta. If you use unsalted butter, add an extra pinch of kosher salt to the sauce.

ingredients for white wine shrimp pasta on a table

Garlic, Kosher Salt, Black Pepper and Red Pepper Flakes- enhances and flavors the shrimp, sauce and pasta.

Pasta- for this White Wine Shrimp Pasta I like to use a spaghetti, but really you can use any pasta shape you like! As always cook your pasta in WELL salted boiling water, to al dente.

Lemon- you will use the zest and juice of the lemon. Make sure you wash the lemon and then use a microplane or zester to remove the bright lemon peel (tons of flavor), then cut the lemon in half to use the juice in the pasta.

Tips for Thawing Frozen Shrimp

There are two ways to thaw frozen shrimp:

  1. Overnight : Place the shrimp in a bowl, even if it is still in it’s packaging it could leech liquid as it thaws. Set it in the fridge overnight.
  2. Quick Thaw : Place the frozen shrimp in a zip lock baggie (or keep in original sealed container) and place in a bowl of cool water for 10-15 minutes. Change the water as needed until the shrimp is thawed.

Step by Step

This recipe comes together really quickly, so I HIGHLY RECCOMEND that you do some prep before getting started: Set the salted water on to boil, cut the butter into tablespoon pieces, measure the wine, chop the garlic.

  1. Cook the Pasta

    2. While you cook the shrimp and the sauce, go ahead and cook the pasta in boiling water to al dente, per package instructions.

  2. Season the Shrimp

    3. Pat the shrimp dry with paper towels and then transfer to a bowl. Season well with kosher salt, black pepper and red pepper flakes.

  3. Sauté Shrimp and Garlic

    4. In a large skillet over medium heat add the 2 tbsp. butter. Once melted add the garlic and seasoned shrimp, sauté for 1 minute.

    a skillet with garlic, shrimp and butter
  4. Add Wine and Lemon Zest

    5. Flip the shrimp over once and then carefully pour in the wine and zest the lemon right over top of the shrimp. Sauté for 2 minutes.

  5. Add Butter and Pasta.

    6. Add the remaining butter and simmer another 1 minute. Remove from the heat and squeeze some lemon juice over the shrimp and sauce.

    a skillet with shrimp, white wine, garlic and extra butter melting around the pan

    Add the pasta and toss to coat with the sauce. Taste for additional seasoning.

    skillet of spaghetti with shrimp and a white wine garlic sauce, two serving spoons and lemon wedges set on top

Serving

This White Wine Shrimp Pasta is excellent served with a side salad and warm soft garlic bread . Here are 3 salads that pair perfectly with this dinner:

More Pasta & Shrimp Dinner Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
skillet of spaghetti with shrimp and a white wine garlic sauce, two serving spoons and lemon wedges set on top

White Wine Shrimp Pasta Recipe

A very light but SUPER flavorful and SUPER easy White Wine Shrimp Pasta recipe that comes together in about 20 minutes.
Shrimp cooks in a white wine, garlic, butter sauce that is laced with a little lemon flavor. Then it is tossed with pasta for an excellent dinner.
4.75 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Susie Weinrich

Equipment

Ingredients

  • 12 oz cooked pasta - – spaghetti, linguine or penne is great
  • 1 lb. large shrimp - peeled & deveined, 21-30 per pound
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • red pepper flakes
  • 4 garlic cloves - minced
  • ½ cup white wine chardonnay or pinot grigio
  • 5 tbsp. butter - divided -cut into tablespoon portions
  • 1 lemon - – zest and juice
  • 2 tablespoon chopped parsley

Instructions
 

  • This recipe comes together really quickly, so I HIGHLY RECCOMEND that you do some prep before getting started: Set the salted water on to boil, cut the butter into tablespoon pieces and unwrap, measure the wine, and chop the garlic.
  • Boil salted water and cook your pasta while you make the shrimp and sauce.
    12 oz cooked pasta
  • Pat the shrimp dry. Then in a bowl combine the shrimp, kosher salt, pepper and a pinch or two of red pepper flakes.
    1 lb. large shrimp, ½ teaspoon kosher salt, ¼ teaspoon black pepper, red pepper flakes
  • In a large skillet over medium heat add the 2 tbsp. butter. Once melted add the garlic and seasoned shrimp, sauté for 1 minute. (don't let the garlic brown)
    4 garlic cloves
  • Flip the shrimp to the other side. Pour in the wine and zest the lemon right over the shrimp. Simmer for 2 minutes.
    ½ cup white wine chardonnay or pinot grigio
  • Add in the remaining 3 tablespoon butter and let melt into the sauce, stirring occasionally for 1 minute.
  • Remove from the heat and lightly squeeze a little lemon juice over top.
  • Add the pasta and toss with tongs to coat with the white wine butter sauce.
  • Sprinkle with chopped parsley and taste for seasoning (extra lemon, salt, pepper or red pepper flakes).
    2 tablespoon chopped parsley

Recipe Tips and Notes:

 
MORE RECIPES: This is the pasta dinner version of Garlic Butter Shrimp Appetizer. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Creamy Chicken and Gnocchi Soup

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Creamy Chicken and Gnocchi Soup is so hearty and comforting, yet very simple to make. A creamy chicken soup is filled with carrots, celery, onions and garlic, plenty of tender cooked chicken, and finished with pillowy gnocchi. Serve it up with some cheddar garlic biscuits or 4 ingredient beer bread for an amazing soup dinner!

a bowl of creamy chicken and gnocchi soup garnished with parsley

This Creamy Chicken Gnocchi Soup recipe is very similar to this Creamy Chicken Noodle Recipe. However instead of noodles we are using a Potato Gnocchi in this soup. They are fluffy little bites of heaven. You are going to love this one.

Gnocchi

Gnocchi is a type of Italian pasta or dumpling. As opposed to an American dumpling that are large and fluffy, these are little pillow like pastas that are dense and traditionally made with potato.

The word gnocchi is derived from the word "nocca", meaning knuckle. Which makes sense because if you look at the pasta it does kind of resemble a knuckle!

refrigerated fresh gnocchi on a table

The actual pronunciation of gnocchi can be a divisive conversation… so I will just tell you how I say it - "ny-oh-key".

I have only tested this recipe with store-bought potato gnocchi. However you could also make your own! There are two types of gnocchi:

Store Bought Gnocchi

If you are buying gnocchi in the store I will say that I have found the refrigerated gnocchi is higher quality than the shelf stable gnocchi. Although it will generally be more expensive than the shelf stable gnocchi.

Ingredients

Onion, Celery, Carrot, and Garlic – ALL of our chicken soup recipes here at Mom’s Dinner start with this quad of ingredients. It is was lays the foundation for really good chicken soup.

Cooked Chicken- When you can get your hands on a rotisserie chicken (Costco is a great go-to!!) it is great for this Creamy Gnocchi Soup. Or poached chicken is our favorite way to make chicken for soup.

Shredded chicken meat in a bowl

Shredded Chicken

This post gives you a few different ways to cook chicken and shred it up, which is perfect for this soup recipe!

Get the recipe →

Gnocchi- look for a potato gnocchi at the store… or you can make your own gnocchi if you are feeling ambitious. We like to use a refrigerated gnocchi for this recipe because we find they are a bit more fluffy. But I know that shelf stable gnocchi definitely work too!

All Purpose Flour – a little flour added to the veggies and oil makes a roux, which will help start the thickening process to make this soup “creamy”.

ingredients for creamy chicken and gnocchi soup on a table

Chicken Base- This is one of the top secret ingredients to really good chicken soup, we use bases in just about all our soup recipes.

You can find chicken base in the soup aisle at the grocery store. It will be near the bouillon and will come in a jar. It is a paste form of bouillon. We like the Better Than Bouillon brand.

Chicken Stock or Broth- choose a flavorful chicken stock or broth for this Creamy Chicken and Gnocchi Soup to make it the best. You can even make your own chicken stock if you bought a rotisserie chicken for this recipe.

Evaporated Milk- this is a great choice when making a creamy soup, just like this Creamy Chicken Noodle Soup. It is a stable milk product that can be boiled in soup without worry that it will separate.

Spices and Seasonings- just like in our Homestyle Chicken Noodle Soup, we include plenty of seasonings. Ground turmeric is one of our favorites to add. It adds an extra depth of flavor and enhances the color of your soup.

Step by Step

  1. Sauté Veggies and Garlic

    2. In the pot add the oil and sauté the carrots, celery and onions for about 5 minutes.

    Then add the garlic and sauté another minute.

  2. Add Flour and Seasonings

    3. Sprinkle in the flour, all the seasonings and the chicken base. Stir to coat the veggies.

    celery, carrots, onions and garlic coated in flour and seasonings
  3. Stir in Broth

    4. Whisk or stir in the broth and then bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the veggies are tender.

  4. Add Milk and Chicken

    5. Pour in the evaporated milk and cooked chicken. Simmer for another 2 minutes, and bring the pot back up to a hard simmer.

    making creamy chicken and gnocchi soup
  5. Cook The Gnocchi

    6. Make sure the gnocchi are separated before adding to the pot. Add the gnocchi in the simmer soup, stirring often, for about 4 minutes until they are warmed/cooked through.

    Time to eat!

    a large Dutch Oven filled with Creamy Chicken and Gnocchi soup with a ladle

Pro Tips to Remember

  1. Dice the veggies (carrots and celery specifically) into similar size so they cook at the same time. Let them simmer in the broth until they are tender.
  2. Don’t skip the chicken base, it adds a ton of flavor! Better Than Bouillon is our favorite.
  3. Use evaporated milk, will be the consistency of milk and you don’t have to worry about it curdling at any point during boiling. Don’t buy condensed milk, which will be super sweet and the consistency of honey.
  4. Buy a flavorful chicken stock or make your own chicken stock for the best flavor in this Creamy Chicken Gnocchi Soup.
  5. Choose a high quality potato gnocchi so they are fluffy and light.
  6. Separate the gnocchi if they are stuck together, before adding them to the soup.
  7. Make sure you stir the gnocchi in the soup, so they don’t stick together or cook to the bottom of the pot.

More Chicken Soup Recipes for the Soul

Ooooooooo we LOVE a good chicken soup here at Mom’s Dinner. We even created a Chicken Noodle Soup for Kids, perfect if you have some picky eaters – kids or adults. If you love chicken soup too, you will have a nice library of recipes to try when you are ready:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a large Dutch Oven filled with Creamy Chicken and Gnocchi soup with a ladle

Creamy Chicken and Gnocchi Soup Recipe

A very hearty and comforting soup, yet very simple to make. This is a creamy chicken soup filled with carrots, celery, onions and garlic, plenty of tender cooked chicken, and finished with pillowy gnocchi.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a large Dutch oven or stock pot heat the olive oil over medium heat. Add in the onion, carrots and celery and sauté for approx. 5-10 minutes until they are softening.
    2 Tbsp. olive oil, 4 carrots, 3 stalks celery, 1 yellow onion
  • Add the garlic and cook for 1 minute.
    3 cloves garlic
  • Sprinkle the flour over the veggies and cook, stirring constantly, for 1 minute.
    ⅓ cup flour
    celery, carrots, onions and garlic coated in flour and seasonings
  • Add the seasonings/spices, and chicken base, stir to combine.
    1 tsp. salt, 1 teaspoon dried basil, ½ tsp. dried oregano, ½ tsp. pepper, ½ tsp. ground turmeric, ½ tsp. onion powder, ½ tsp. garlic powder, 3 tsp. chicken base
  • Gradually whisk in the chicken broth and bring to a boil. Then lower the heat and simmer, partially covered, for 15-20 minutes.
    Check that the carrots are softened before moving on.
    7 cups chicken broth or stock
  • Pour in the evaporated milk and and add the cooked chicken.
    Warm for 2 minutes, bringing the pot back to a simmer.
    12 oz can evaporated milk, 3 cups cooked chicken
    making creamy chicken and gnocchi soup
  • Separate the gnocchi so they are not stuck together, before adding them to the soup, or they will cook together.
    Add the gnocchi and let simmer for about 4 minutes, stirring often, so the gnocchi don't stick to the bottom of the pot or stick to each other.
    16 oz prepared gnocchi
  • Remove from the heat and let cool for a few minutes. Taste and season to taste if necessary. Serve immediately.
    a large Dutch Oven filled with Creamy Chicken and Gnocchi soup with a ladle

Serving

Storing and Reheating

  • Keep any leftover Gnocchi Chicken Soup in the fridge, in an airtight container, for up to 4 days.
  • The soup will thicken in the fridge. You may need to add some additional stock/water/milk to reconstitute when reheating.
  • Warm through in the microwave or on the stove top.
Did you make this recipe?Connect with me and let me know by commenting below!
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15 Minute Garlic Butter Shrimp

by 4 Comments

Garlic Butter Shrimp is an easy dinner or appetizer that is full of flavor. Large shrimp and plenty of garlic are added to warm butter in a skillet, they quickly cook for 1 minute, then white wine, butter and lemon zest are added. This Garlic Butter Shrimp comes together in about 15 minutes, including prep!

a small skillet with garlic butter shrimp and a bottle of white wine in the background

This recipe is like the shrimp version of this Garlic Butter Steak Bites Recipe…. make both and have a surf and turf appetizer!!! Best Idea Everrrrrrr.

Serve it up as an appetizer with some warm crusty bread or garlic bread on the side. Or it makes an easy dinner with a rice pilaf and roasted asparagus on the side.

If you love this combo of shrimp, garlic and butter the next recipe you need to make is this Shrimp Carbonara!

RELATED: This is the appetizer version of White Wine Shrimp Pasta Dinner!

Ingredient Details

Shrimp: The recipe calls for medium or large size shrimp, which may also be called 21/30 or 31/35, which means there are somewhere between 21-35 shrimp per pound.

Thawing Frozen Shrimp

If you buy frozen shrimp, keep it in it’s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.

Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.

Kosher Salt, Black Pepper and Red Pepper Flakes: These three will season the shrimp perfectly. Add more red pepper flakes at the end for garnish and additional heat.

ingredients for garlic butter shrimp on a table

Garlic: Don’t skimp on the garlic. Choose 5 plump garlic cloves, if you think you want more garlic, go for it!!

White Wine: Opt for a Chardonnay or Pinot Grigio. You want an option that is not considered sweet white wine, like a Riesling.

Freezing White Wine

Did you know you can freeze white wine to use in cooking and baking!? I like to buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.

If you buy the wine in a glass bottle, transfer to a freezer safe container.

It will freeze into a slushy consistency. Just squeeze the box and pour out what you need. You can give it a quick zap in the microwave to bring it back to a liquid state.

Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.

Butter: Use a salted butter for this recipe. Cut the butter into tablespoon portions so it will melt throughout the sauce.

Lemon: You will use the zest in this Garlic Butter Shrimp to give it a zing of lemon flavor. You will want to use a microplane or zester to zest the lemon. Then at the end you will squeeze just a hint of lemon juice over the shrimp.

How to Make Garlic Butter Shrimp

This recipes comes together really quickly so I recommend getting things ready (mise en place) before you get started:

  1. Measure the butter and cut into tablespoon portions.
  2. Get the zester out and rinse/dry your lemon.
  3. Pour the wine into a measuring cup.
  4. Chop the garlic.
  5. Season the shrimp with kosher salt, pepper and red pepper flakes and toss.

Now you are ready to get started! Place a large skillet over medium heat. Add 2 tablespoon of butter.

a skillet with garlic, shrimp and butter

When the butter is just about completely melted add the garlic and shrimp, making sure the shrimp is in one layer. Sauté for 1 minute.

shrimp with white wine, garlic and butter in a skillet

Turn the shrimp over, then pour in the white wine and zest half the lemon over the shrimp. Let it simmer for about 2 minutes!

Finally add in the remaining 3 tablespoon of butter and lightly stir it into the sauce. Let it simmer another 1 minute.

a skillet with shrimp, white wine, garlic and extra butter melting around the pan

Remove from the heat and lightly squeeze in just a little lemon juice. Let it cool and thicken for another minute.

Serve hot with extra red pepper flakes over top or a sprinkle of fresh chopped parsley.

Serving

This shrimp recipe makes a great appetizer or dinner! Here are some serving ideas for both:

Appetizer

This Garlic Butter Shrimp is a huge crowd pleasing appetizer… who doesn’t love butter and garlic! Pair this with some crusty warm bread or garlic bread on the side to mop up all the white wine, butter and garlic.

APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.

  1. Garlic Butter Steak Bites
  2. Steakhouse Mushrooms

Dinner

To serve this Garlic Butter Shrimp for dinner pair it with Risotto, Rice Pilaf, and a green veggie like oven roasted asparagus or roasted broccoli.

You can also toss the shrimp and sauce with a little cooked pasta, pop over to this recipe for White Wine Shrimp Pasta. Add a Caesar Salad and some garlic bread on the side.

More Shrimp Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a small cast iron skillet with garlic butter shrimp and a couple lemon wedges

15 Minute Garlic Butter Shrimp Recipe

Delicious shrimp are cooked in a garlic butter sauce with white wine. It makes a great appetizer with bread or dinner with rice and veggies.
4.67 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

Optional Garnish

  • chopped parsley
  • pinch red pepper flakes

Instructions
 

Prep

  • This recipes comes together really quickly so I recommend getting things ready (mise en place), and reading through the recipe before you get started.
  • Measure the butter and cut into tablespoon portions.
    Get the zester out and rinse/dry your lemon.
    Open the wine and pour into a measuring cup.
    Chop the garlic.

Cook

  • Pat the shrimp dry. Then in a bowl combine the shrimp, kosher salt, pepper and red pepper flakes.
    1 lb. large raw shrimp, peeled & deveined, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper
    shrimp in a bowl with kosher salt, black pepper and red pepper flakes
  • In a large skillet over medium heat add the 2 Tbsp. butter. Add the garlic and shrimp, sauté for 1 minute. (don't let the garlic brown)
    4 garlic cloves
  • Flip the shrimp to the other side. Pour in the wine and zest the lemon over the shrimp. Simmer for 2 minutes.
    ½ cup white wine, 1 lemon
    shrimp with white wine, garlic and butter in a skillet
  • Add in the remaining 3 tablespoon butter and let melt into the sauce, stirring occasionally for 1 minute.
    a skillet with shrimp, white wine, garlic and extra butter melting around the pan
  • Remove from the heat and very lightly squeeze a little lemon over top and sprinkle with optional garnishes (red pepper flakes or fresh chopped parsley).

Serving

  • Let cool for a minute and then serve.
  • APPETIZER: serve in the skillet with crusty warm bread on the side.
  • DINNER: serve with a side of rice pilaf and roasted asparagus.
    Would also be great tossed with a little cooked pasta, with a Caesar salad and garlic bread on the side.

Recipe Tips and Notes:

 
FREEZING WHITE WINE: 
You can freeze white wine for cooking and baking!  Buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.
If you buy the wine in a glass bottle, transfer to a freezer safe container.
Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.
APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.
  1. Garlic Butter Steak Bites
  2. Steakhouse Mushrooms
DINNER VERSION: pop over to this recipe for White Wine Shrimp Pasta 
Did you make this recipe?Connect with me and let me know by commenting below!
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Amazing Grilled Pizza Burgers

by 1 Comment

Imagine a food mash-up of burgers and pizza…. you found it! These Pizza Burgers are a perfect combo of these two popular foods. A burger patty is made with a mixture of ground beef and Italian sausage with plenty of “pizza” spices and a little pizza sauce. Grill it up and then top them with provolone or mozzarella cheese and some sliced pepperoni.

a pizza burger topped with cheese, onion, pepperoni and green pepper, on a black plate with

When you serve them add all your favorite pizza toppings; green peppers, mushrooms, onion, black olives and of course more pizza sauce! You can even grill the veggies to add a little more grilled flavor.

Ingredient Details

Ground Beef- I recommend using an 80/20 or 85/15 lean ground beef. This ratio allows the burger to have enough fat to be flavorful.

Italian Sausage- You can use any Italian Sausage you like; mild, sweet, hot, pork or turkey, they will all work.

pizza burger ingredients on a table

Bread & Milk- These ingredients mix together make a panade, which is a starch and liquid mixed together to make a ground meat recipe juicy and tender. Make sure you choose a bread that is not overly grainy or seedy. A white or whole wheat bread is great. If you choose a bread that has a very hard crust, like ciabatta, remove the crust first.

Seasonings- A mixture of raw garlic, Italian seasoning, onion powder and Worcestershire sauce perfectly season these pizza burgers.

Pizza Sauce- Adding a little pizza sauce boosts the flavor of these burgers and a little liquid to keep the burgers juicy.

Making and Grilling Pizza Burgers

Start by preheating your grill for direct medium high heat.

Then in a large bowl combine the bread cubes and milk. Mash it together really well with a fork to create a panade.

What is a panade?

A panade is a mixture of a starch and liquid used to keep a ground meat recipe juicy and tender. We use this technique in just about all our burgers and meatballs.

panade for pizza burgers

Add the seasonings, Worcestershire sauce, and pizza sauce. Stir to combine.

pizza burger mixture with ground beef and Italian sausage

Add the ground beef and Italian sausage and with clean hands or a fork completely mix everything together.

Form 5 equal patties. Press your thumb into the center of each patty creating a divot. This will help reduce the patty shrinkage on the grill.

raw pizza burger patties on a rimmed baking sheet with parchment

Grill the Pizza Burgers over direct heat for about 4-5 minutes per side. Since these burgers include sausage you will want to cook them through completely, this will be measured when the internal temp reaches 165°F.

Move the burgers to indirect heat and add the sliced cheese, then top with 3-4 pieces sliced pepperoni. Close the lid to the grill and let the cheese melt, about 1 minute.

pizza burgers that have been grilled, some have cheese and pepperoni on top

We recommend toasting the Pizza Burger buns as well. Spray the cut side of the buns with cooking oil spray or you can use olive oil or butter. Place on the grill, cut side down, for about 30 seconds. Don’t walk away from the buns, they will grill up quickly!

Serve the burgers on the toasted buns with pizza sauce and everyone’s favorite pizza/burger toppings.

Pizza Burger Toppings

Top your Pizza Burgers with all the things you love on pizza:

  • Green peppers, red onion, and/or mushrooms (can be grilled!)
  • Additional pepperoni or cheese
  • Grated parmesan, romano or asiago
  • pepperoncini
  • Black olives
  • red pepper flakes
  • Extra pizza sauce or marinara
pizza burgers topped with cheese and pepperoni with pizza burger toppings and buns around the platter

Side Dish Ideas

You can treat these Pizza Burgers like burgers or pizza when you are thinking about side dishes.

  1. Caesar Salad
  2. Perfect Side Salad
  3. Tortellini Pasta Salad
  4. Big Italian Salad
  5. Cucumber Onion Salad
  6. Pesto Pasta
  7. Roasted Cherry Tomato Pasta
  8. Crispy Cast Iron Potatoes (add Italian seasoning!)
  9. Truffle or Parmesan Fries

More Burger Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Pizza Burger on a bun topped with cheese, pepperoni, red onion, and green peppers

Pizza Burger Recipe

A perfect mash-up of a burger and pizza. A burger patty is made with ground beef and Italian sausage and plenty of pizza spices. Grill up the burger and top it with all your favorite pizza toppings.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 Pizza Burgers
Author: Susie Weinrich

Equipment

  • Grill

Ingredients

  • 1 lb. ground beef - – 80/20 or 85/15
  • ½ lb. Italian sausage - – use mild or spicy/hot
  • 1 slice white bread - - cut into very small cubes (see notes for more detail)
  • 3 Tbsp. milk
  • ¾ tsp. kosher salt
  • 1 tsp. onion powder
  • 1 tsp. Italian seasoning
  • ½ tsp. pepper
  • 1 clove garlic - minced
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. pizza sauce or marinara
  • 12-15 pieces sliced pepperoni
  • Provolone cheese slices

Serving and Topping Options

  • Brioche buns - well toasted - so it's like a pizza crust!
  • Pizza sauce
  • Red onion, green pepper slices, and mushrooms - – optionally grilled
  • Black olives, banana peppers, extra pepperoni
  • Grated Romano, Asiago or Parmesan cheese

Instructions
 

  • Preheat grill to medium high, direct heat.
  • In a large bowl combine the bread cubes and milk. With a fork mash everything together until it forms a smooth paste-like consistency.
    1 slice white bread, 3 Tbsp. milk
  • Add in the salt, onion powder, Italian seasoning, pepper, garlic, Worcestershire sauce, and pizza sauce. Stir to combine.
    ¾ tsp. kosher salt, 1 tsp. onion powder, 1 tsp. Italian seasoning, ½ tsp. pepper, 1 clove garlic, 1 Tbsp. Worcestershire sauce, 1 Tbsp. pizza sauce or marinara
    panade for pizza burgers
  • Add the ground beef and the Italian sausage to the bread mixture and gently mix to thoroughly combine the ingredients.
    1 lb. ground beef, ½ lb. Italian sausage
    pizza burger mixture with ground beef and Italian sausage
  • Form the mixture into approximately 5 large, flat pizza burger patties, with your thumb make a large divot in the center of each burger to minimize shrinkage on the grill.
    raw pizza burger patties on a rimmed baking sheet with parchment
  • Place the pizza burgers onto the preheated grill and grill over direct heat for approximately 4-5 minutes per side.
    (If grilling any veggies place them on the grill at this time too)
  • During the last minute of cooking time, top the pizza burgers with a slice or two of provolone cheese and 3-4 slices of pepperoni. Close the lid and let the cheese melt for 1 minute.
    Provolone cheese slices, 12-15 pieces sliced pepperoni
  • Remove pizza burgers from the grill and allow to rest for 4-5 minutes before serving.
    While the pizza burgers rest, oil the cut side of the buns with cooking spray, olive oil or butter, and toast on the grill.
    pizza burgers that have been grilled, some have cheese and pepperoni on top
  • To serve, place the pizza burger on a well toasted bun and top with 2-3 tablespoon of pizza sauce or marinara and your favorite pizza toppings.

Building a Pizza Burger

  • This is how I build my pizza burger, bottom to top, use this as a guide:
    toasted bottom bun
    pizza sauce and marinara
    pizza burger with provolone and pepperoni slices
    sprinkle of black olives
    grilled mushroom slices
    grilled red onion & grilled green peppers
    sprinkle of parmesan cheese
    top toasted bun
    Pizza Burger on a bun topped with cheese, pepperoni, red onion, and green peppers

Recipe Tips and Notes:

 
BREAD: Choose a bread that isn’t overly grainy or seedy. A white or wheat will work great. If you choose a ciabatta or something with a hard crust, remove the crust and just use the soft inside of the bread.
GREAT SIDE DISHES FOR PIZZA BURGERS:
Caesar Salad
Perfect Side Salad
Tortellini Pasta Salad
Big Italian Salad
Cucumber Onion Salad
Pesto Pasta
Roasted Cherry Tomato Pasta
Crispy Cast Iron Potatoes (add Italian seasoning!)
Truffle or Parmesan Fries
Did you make this recipe?Connect with me and let me know by commenting below!
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Brown Sugar & Mustard Ham Glaze

by 3 Comments

Brown Sugar and Mustard is a very classic combination for a ham glaze. In this recipe we take brown sugar and Dijon mustard and ramp the flavor up with some orange juice, whole grain mustard, garlic, all spice and clove. It glazes the ham with huge flavor, and then caramelizes beautifully at the end.

a spiral cut ham laying on it's side with brown sugar and mustard ham glaze

Brown Sugar and Mustard Glazed Ham is a traditional entree to have on Easter and at Christmas time. It is also a very economical choice if you are serving a crowd or planning a big Sunday Dinner. Pair it with some cheesy potatoes, asparagus, and deviled eggs for a great meal.

Ingredient Details

Orange Juice- this is the main liquid in your Brown sugar and Mustard Ham Glaze. This just adds a hint of orange and nice sweetness. To ramp up the orange flavor you can add some orange zest too.

Dark Brown Sugar– we opt for dark brown sugar in this glaze recipe because it has a stronger molasses flavor which pairs really well with the smoky ham and the tangy mustard. This ingredient also caramelizes really well on the outside of the ham.

Mustards- the mustards add a nice tangy spice to the glaze. You will use both Dijon mustard and whole grain mustard for this glaze recipe.

brown sugar mustard glaze ingredients on a table

Garlic- a MUST in this brown sugar and mustard ham glaze. The garlic adds amazing flavor and will fill your kitchen with the best aroma when the ham is baking. Everyone will come running to dinner.

Spices- adding a little all spice and ground clove to the ham glaze gives it layers of flavor and a nice warmth to the taste.

Glaze Step By Step

Making Brown Sugar and Mustard Ham Glaze is SUPER simple. It is so easy you will gladly toss the packet of glaze that came with your ham and opt for this recipe instead.

Add all the ingredients to a saucepan over medium heat. Whisk everything together so it is well combined.

simmering brown sugar and mustard ham glaze on the stove top

Bring the pot to a boil and let it boil for about 1 minute. Then reduce the heat to low and let it simmer for 5 minutes.

It is ready to use or you can let it cool and place in a container in the fridge for up to 2 days.

Doubling the Recipe

This Brown Sugar and Ham Glaze Recipe will make a little over 1 cup, which is enough to glaze one 7-10 lb. spiral cut ham. If you have a ham over 10 lbs. you may want to double the recipe.

If you want to have leftover glaze to serve at the table you will also want to double the recipe.

glass measuring cup with brown sugar and mustard ham glaze. A spiral cut ham in the background

Easily Double Recipes on Mom’s Dinner

In the recipe card below, hover over the serving icon at the top. A +/- slider will appear. You can use that to increase the amount you will need. All the ingredient amounts will automatically change for you.

How Long to Cook & How to Glaze a Ham

There is a whole article on Mom's Dinner sharing how to cook, glaze, cut and serve a spiral cut ham if you want more in depth information. But here I will share the basic steps on how to cook and glaze a 7-10 lb. fully cooked spiral cut ham.

spiral cut smoked ham with glaze cooked in a baking dish

How To Cook and Glaze a Spiral Cut Ham

If this is your first time cooking a spiral cut ham, this article and recipe gives in depth instruction on prepping, cooking and glazing you ham.

Get the recipe

Make sure you begin by taking note of the weight of your ham. This will determine your cook time; 300°F for 12 minutes per pound.

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Remember to remove the plastic disc from the bone on the cut side of the ham.

Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.

brushing glaze on a ham in a baking dish

Then cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush the ham with all of the remaining glaze, getting some between the slices too. Return to the oven, uncovered, for another 20-25 minutes.

Take out of the oven and tent the ham with foil for about 10 minutes.

Leftover Ham Recipes

If you are having a big feast with a spiral cut ham, chances are you will have leftovers. You will definitely have a leftover ham bone; don’t throw that away! Check out this post for 35+ Leftover Ham Recipes.

35+ Leftover Ham Recipes

A whole list of recipes to use up your leftover ham and ham bone. Everything from Savory Ham and Cheese Waffles to Deluxe Scalloped Potatoes and Ham.

Get all the recipes
serving creamy scalloped potatoes and ham

More Ham Glazes

We have some really delicious ham glaze recipes on Mom’s Dinner. If you want to check out some other flavor profiles besides Brown Sugar and Mustard Glazed Ham:

glass measuring cup with brown sugar and mustard ham glaze. A spiral cut ham in the background

Brown Sugar and Mustard Ham Glaze Recipe + Video

A really great recipe for a Brown Sugar and Mustard Ham Glaze perfect to amp up the flavor of your Spiral Cut Smoked Ham.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Cook time will depend on the weight of your ham: 1 hour 30 minutes
Servings: 1 recipe will glaze one 7-10 lb. ham
Author: Susie Weinrich

Ingredients

  • ½ cup orange juice
  • ½ cup dark brown sugar
  • ¼ cup Dijon mustard
  • 2 tablespoon whole grain Dijon mustard
  • 3 Garlic clove minced
  • ¼ teaspoon ground all spice
  • ⅛ teaspoon ground clove
  • 7-10 lb. bone-in spiral cut smoked ham

Instructions
 

Brown Sugar and Mustard Ham Glaze

  • NOTE: If you want extra glaze for serving at the table or you have a ham over 10 lbs. you may want to double the recipe. Simply hover over the serving and move the +/- to 2 servings.
  • In a saucepan over medium heat add all the glaze ingredients. Whisk together so that it is well combined.
  • Bring to a boil. Then let it boil for 1 minute.
  • Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
    simmering brown sugar and mustard ham glaze on the stove top
  • The glaze is ready to use. Or you can let it cool and pop it in the fridge in a covered container for up to 2 days.
    If you are making ahead you will want to slightly reheat before using as a glaze, it will thicken in the fridge.

Cooking and Glazing a 7-10lb. Spiral Cut Ham

  • PRO TIP: if this is your first time cooking a ham and you need more in depth instructions on cooking a spiral cut ham, pop over to this post.
  • Preheat your oven to 300°F. Take note of the weight of your ham, this will determine your cooking time.
  • Place your spiral cut ham, cut side down, in a baking pan. remember to remove the plastic disc from the bone on the cut side of the ham.
    removing the plastic cap on the bone of a spiral cut ham
  • Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.
    brushing glaze on a ham in a baking dish
  • Cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.
    covering a bone in spiral cut smoked ham with foil
  • Remove the foil from the pan. Increase the oven to 400°F. Brush the remaining glaze over the ham, getting it between the slices too.
  • Return to the oven, uncovered, for another 20-25 minutes.
  • Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

Recipe Tips and Notes:

 
MORE HELPFUL ARTICLES AND RECIPES: 
How To Cook a 7-10 lb. Spiral Cut Ham
Easter Menu for 10 People
35+ Leftover Ham Recipes
Easy Meals for Feeding House Guests
 
MORE HAM GLAZE RECIPES
Mango Chutney Ham Glaze
Marmalade Ham Glaze
Bourbon Maple Ham Glaze
Did you make this recipe?Connect with me and let me know by commenting below!
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Bourbon Ham Glaze

by 4 Comments

This Bourbon Maple Ham Glaze is the kind of recipe that can completely transform a smoked ham into something that feels special for the Holidays. After years of testing glazes for holiday dinners and family gatherings, this combination has become a go-to because it consistently gets rave reviews.

ham slices glazed with bourbon maple glaze

This Bourbon Maple Ham Glaze cooks down into a sticky and delicious sauce that caramelizes perfectly on a smoked ham. It is made with a good bourbon whiskey, pure maple syrup, a little brown sugar, mustard, garlic, ginger and spices. They all simmer together and then can be brushed onto a smoked ham for extra flavor. You can even make this sauce 2 days in advance and keep it in the fridge.

Bourbon Maple Glazed Ham is excellent served with cheesy potatoes, asparagus or green beans, and deviled eggs. Add some rolls and butter and you have a fantastic dinner.

[feast_advanced_jump_to]

Maple Bourbon Glaze Ingredients

Bourbon Whiskey: all bourbon is whiskey, but not all whiskey is bourbon. I will 100% forget that in 10 minutes. For this recipe I used a Bulleit Bourbon Whiskey and it worked great. Just use a bourbon whiskey that you would want to drink on the rocks.

  1. Woodford Reserve
  2. Maker’s Mark
  3. Knob Creek

If you don’t have bourbon whiskey in your house or you don’t want to buy a huge bottle for the recipe you can always buy the smaller flask sized bottle or buy a couple airplane sized bottles.

If you don’t want to use alcohol in your ham glaze I will point you to one of these other ham glaze recipes, as this one was specifically tested to use bourbon.

  1. Marmalade Ham Glaze
  2. Mango Chutney Ham Glaze

Pure Maple Syrup: what you want to buy is pure maple syrup, not pancake syrup. It will be a lot more expensive than something like Log Cabin Syrup, probably around $9 for a 12 oz bottle. But it is a whole different flavor and texture than pancake syrup. If there is a choice at the store opt for a dark or amber syrup as it will have more flavor than the lighter colored syrups.

bourbon maple glaze ingredients on a table

Brown Sugar: we use a little brown sugar in this recipe so that the maple syrup flavor doesn’t take over the whole sauce. We wanted this to be balanced, not taste like pancakes.

Dijon Mustards: is a VERY common ingredients in ham glazes. It adds a vinegary bite to the glaze and balances the sweetness of the maple syrup and brown sugar.

Garlic: you will be using 3 garlic cloves for this ham glaze. It has a strong garlic flavor that is so delicious.

Ginger: adds an amazing flavor to the glaze. You can add ½ teaspoon or up to 1 teaspoon if you like a little extra ginger kick. You can buy a fresh ginger knob and grate it into a fine zest. Or one of our favorite products are the frozen grated fresh ginger cubes that are in the freezer section of the grocery store. A common brand is Dorot Gardens.

All Spice and Clove: these are two spices we use in just about all our ham glazes. The flavors are absolutely perfect with ham.

Maple Ham Glaze Step by Step Instructions

To make the Bourbon Maple Ham Glaze place all the ingredients in a saucepan. Bring the mixture to a boil and let it boil for 1 minute. The reduce the heat to low and simmer for about 20 minutes. It will thicken as it boils. It can be used right away or you can keep it in the fridge for up to 2 days.

a mason jar with bourbon maple glaze

You will have a little over 1 cup of glaze, which will be perfect for a 7-10 lb ham. If you have a ham 10 lbs. or more you may want to double the recipe. In the recipe card below simply hover over the servings and move the +/- to 2 servings.

Also, if you want to have extra glaze to serve at the table you will want to double the recipe.

spiral cut smoked ham with glaze cooked in a baking dish

How To Cook A Spiral Cut Ham to use with your Maple Ham Glaze

In depth instruction for cooking, glazing, cutting and serving a 7-10 lb. Spiral Cut Smoked Ham.

Get the Recipe

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your Bourbon Maple Glaze. Add ½ cup water or juice to the bottom of the pan.

Then cover the pan and ham tightly with foil, this ensures your ham doesn’t dry out. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush with all of the remaining glaze. Return to the oven, uncovered, for another 20 minutes to caramelize on the outside of the ham.

Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

VARIATIONS:

  • Spicy Maple-Bourbon Glaze Add a pinch of crushed red pepper flakes or a small dash of hot sauce
  • Citrus & Herb Twist Brighten the glaze with fresh orange zest and a little chopped rosemary or thyme.
  • Smoky BBQ Version Stir in a bit of smoked paprika. This variation is incredible brushed over grilled pork chops or a pork tenderloin.
  • Maple-Bourbon Chicken Use the glaze on bone-in chicken thighs or legs. Brush it on during the last 10-15 minutes of baking so it caramelizes without burning. For the grill, brush it on over indirect heat after the chicken is cooked through.
  • Glazed Pork Loin or Chops Swap the ham for a pork loin roast or thick-cut chops.
  • Bourbon-Maple Salmon Lighten the glaze slightly (use a little less bourbon) and brush it over salmon during the last few minutes of broiling or grilling.
  • Maple-Bourbon Shrimp Toss large shrimp in a small amount of the glaze and sauté quickly over high heat. It makes an excellent appetizer or quick weeknight dinner.

More Ham Recipes

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a pile of spiral cut ham with bourbon maple ham glaze

Bourbon Maple Glaze (Ham)

This is an amazing ham glaze recipe that has flavors of good bourbon whiskey with sweet maple syrup, Dijon mustard, garlic and ginger. It is seasoned with all spice and clove. It caramelizes perfectly on the outside of a spiral cut ham.
You may want to double the recipe if you want extra serving glaze or if your ham is over 10 lbs. Simply hover over the serving and move the +/- to 2 servings.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Ham cook time will depend on weight.: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 1 recipe will glaze a 7-10 lb. ham
Author: Susie Weinrich

Ingredients

  • 7-10 lb. bone in spiral cut smoked ham
  • ¾ cup good bourbon whiskey
  • ½ cup brown sugar
  • ⅓ cup pure maple syrup
  • ¼ cup Dijon mustard
  • 2 tablespoon whole grain mustard
  • 2 garlic cloves - minced
  • ½ teaspoon finely grated fresh ginger - (up to 1 tsp)
  • ¼ teaspoon all spice
  • ⅛ teaspoon ground clove

Instructions
 

Bourbon Maple Ham Glaze

  • NOTE: You may want to double the recipe if you want extra serving glaze or if your ham is over 10 lbs. Simply hover over the serving and move the +/- to 2 servings.
  • Place all the ingredients in a saucepan over medium heat.
    ¾ cup good bourbon whiskey, ½ cup brown sugar, ⅓ cup pure maple syrup, ¼ cup Dijon mustard, 2 tablespoon whole grain mustard, 2 garlic cloves, ½ teaspoon finely grated fresh ginger, ¼ teaspoon all spice, ⅛ teaspoon ground clove
  • Let the glaze come to a boil. Boil while stirring for 1 minute.
  • Then reduce the heat to low and simmer for 20 minutes, stirring occasionally. It will get thicker and syrupy as it simmers and then cools.
  • It is ready to use.
  • This glaze can be made up to 2 days ahead and stored in the fridge in an airtight container.

Cooking Spiral Cut Ham with Bourbon Maple Glaze

  • PRO TIP: if you need more in depth instructions on cooking a spiral cut ham, pop over to this post.
  • Preheat your oven to 300°F.
  • Remove the packaging from your ham and let any juices run into the baking pan. Also remember to remove the plastic disc from the bone on the cut side of your ham.
    removing the plastic cap on the bone of a spiral cut ham
  • Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your glaze.
    Add ½ cup water or juice to the bottom of the pan.
    brushing glaze on a ham in a baking dish
  • Cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.
    covering a bone in spiral cut smoked ham with foil
  • Remove the foil from the pan. Increase the oven to 400°F. Brush the remaining glaze over the ham, getting it between the slices too.
  • Return to the oven, uncovered, for another 20 minutes.
  • Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

Recipe Tips and Notes:

 
MORE HELPFUL RESOURCES AND RECIPES: 
Easter Menu for 10 People
Easy Meals for Feeding House Guests
How to Cook Spiral Cut Ham
35+ Leftover Ham Recipes
MORE HAM GLAZE RECIPES:
Mango Chutney Ham Glaze
Marmalade Ham Glaze 
Brown Sugar and Mustard Ham Glaze
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Mango Chutney Ham Glaze

by 2 Comments

This recipe for Mango Chutney Ham Glaze is based on Ina Garten’s Virginia Ham. Her ham recipe serves around 35 people, we wanted a smaller recipe that would be appropriate for a Spiral Cut Ham that is between 7-10 lbs. This Mango Ham Glaze is a delicious balance of tangy mango chutney and sweet brown sugar with a nice amount of garlic and fresh orange. It glazes your ham perfectly and smells amazing while it cooks!

mango chutney ham glaze in a glass measuring cup

Ingredients

Besides the Mango Chutney, this ham glaze is full of simple ingredients that you probably already have in your kitchen:

Mango Chutney, Major Grey Style- it is a slightly sweet, slightly tangy mango style jam or sauce. There are a few places that you may find mango chutney in the grocery store. Possibly in the international foods aisle, or with the condiments. It may also be called Major Grey’s Chutney. If you are having trouble finding it you can also look on Amazon. Some popular brands are Brooklyn Delhi, Patak and Stonewall Kitchen.

Mango Chutney in a jar

Garlic- you will be using 3 garlic cloves for this ham glaze. It has a strong garlic flavor that is so delicious.

Dijon Mustard- is a VERY common ingredients in ham glazes. It adds a vinegary bite to the glaze and balances the sweetness of the brown sugar.

Brown Sugar- adds a sweetness and balances the bite of the mustard and chutney.

ingredients for mango chutney ham glaze on a table

Fresh Orange- you will use the zest and juice of the orange. Make sure you zest the orange first, then squeeze the juice. The orange flavor pairs perfectly with the mango chutney and the smoky saltiness of the ham.

Clove and All Spice- these are two spices we use in just about all our ham glazes. The flavors are absolutely perfect with ham.

Glazing A Spiral Ham

To make the Mango Chutney Ham Glaze place the garlic in a blender or food processor. Blend until minced. Then add all the additional ingredients and puree until smooth. It is ready to use!

ham glaze in a food processor

You will have a little over 1 cup of glaze, which will be perfect for a 7-10 lb ham. If you have a ham 10 lbs. or more you may want to double the recipe. In the recipe card below simply hover over the servings and move the +/- to 2 servings.

How To Cook A Spiral Cut Ham

In depth instruction for cooking, glazing, cutting and serving a 7-10 lb. Spiral Cut Smoked Ham.

Get the recipe →

spiral cut smoked ham with glaze cooked in a baking dish

Make sure you take note of the weight of your ham. This will determine your cooking time; 300°F for 12 minutes per pound.

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.

Then cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush with all of the remaining glaze. Return to the oven, uncovered, for another 20-25 minutes to caramelize on the outside of the ham.

Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

More Helpful Articles

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Rate This Recipe→
mango chutney ham glaze in a glass measuring cup

Mango Chutney Ham Glaze Recipe

A delicious ham glaze made with Mango Chutney, garlic, brown sugar, orange and spices. Perfect to glaze a 7-10 lb. spiral cut smoked ham.
For hams over 10 lbs. you may want to double the recipe. Simply hover over the serving and move the +/- to 2 servings.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Cook time will depend on the weight of your ham: 30 minutes
Servings: 1 recipe will glaze one 7-10 lb. ham
Author: Susie Weinrich

Equipment

Ingredients

  • 1 smoked spiral cut ham - 7-10lbs.
  • 3 garlic cloves
  • ½ cup mango chutney
  • ¼ cup Dijon mustard
  • ½ cup light brown sugar - packed
  • 1 tablespoon orange zest
  • 2 tablespoon freshly squeezed orange juice
  • ¼ teaspoon ground all spice
  • ⅛ teaspoon ground clove

Instructions
 

Chutney and Garlic Ham Glaze

  • NOTE: For hams over 10 lbs. you may want to double the recipe. Simply hover over the serving and move the +/- to 2 servings.
  • In a blender or food processor add the garlic. Pulse about 30 times, until it is minced
    3 garlic cloves
    garlic in a food processor
  • Add the remaining ingredients for the ham glaze and process until smooth, about 15 seconds. It's ok if there are a small pieces of garlic in the mix.
    ½ cup mango chutney, ¼ cup Dijon mustard, ½ cup light brown sugar, 1 tablespoon orange zest, 2 tablespoon freshly squeezed orange juice, ¼ teaspoon ground all spice, ⅛ teaspoon ground clove
    ham glaze in a food processor
  • Can be made a day or two ahead and stored in the fridge in an airtight container.

Glazing a Spiral Cut Ham with Chutney & Garlic Glaze

  • PRO TIP: if you need more in depth instructions on cooking a spiral cut ham, pop over to this post.
  • Preheat your oven to 300°F.
  • Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan. Cover the pan and ham tightly with foil. 
    1 smoked spiral cut ham
  • Bake at 300°F for 12 minutes per pound.
  • Remove the foil from the pan. Increase the oven to 400°F. Brush the remaining glaze over the ham, getting it between the slices too. Return to the oven, uncovered, for another 20-25 minutes.
  • Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

Recipe Tips and Notes:

 
MORE HELPFUL ARTICLES & RECIPES: 
How To Cook A Spiral Cut Ham
35+ Leftover Ham Recipes
Easter Menu for 10
20+ Easy Meals for Feeding House Guests
MORE HAM GLAZE RECIPES:
Bourbon Maple Ham Glaze
Brown Sugar and Mustard Ham Glaze
Marmalade Ham Glaze
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Orange Marmalade Glaze For Ham

by Leave a Comment

When you are cooking a Spiral Cut Ham or Whole Ham you can really ramp up the flavor by including a glaze over the outside and between the layers. This Orange Marmalade Glaze is one of our favorites for smoked ham. It starts with store bought marmalade that has those delicious candied orange pieces, mixed with a little orange juice, Dijon mustard, garlic, agave syrup for extra sweetness and spices like clove and all spice.

a marmalade glazed ham in a grey baking pan

This is a great glaze for an Easter Ham or Christmas Ham… or if you are just having a big Sunday Dinner!

Ingredients

Orange Marmalade- this is the main flavor in this ham glaze. It is a sweet orange flavor that pairs perfectly with the smoky, salty ham. Buy a good orange marmalade at the grocery store that has visible pieces of orange in the mixture.

For these photos we had a Whole Foods 365 Brand Orange Marmalade and it was excellent!

Dijon Mustard and Whole Grain Mustard- these are VERY common ingredients in ham glazes. It adds a vinegary bite to the glaze and balances the sweetness.

Ingredients for marmalade ham glaze on a table

Garlic- choose a fresh plump garlic clove for your Orange Marmalade Ham Glaze. The aroma of garlic when the ham is cooking will have your mouth watering! And it adds a perfect flavor with the orange and smokiness of the ham.

Agave Syrup- this is the sugar component we are using for this glaze. Pick a light agave syrup as it will have less flavor than the darker agave. It should say “light” on the packaging.

I usually have agave in my pantry for making tequila cocktails!

Orange Juice- just a store bought orange juice will work great… you can even buy a single serve bottle if you normally don’t drink OJ. The orange flavor pairs perfectly with the marmalade.

Step By Step

This glaze recipe makes a good amount. Enough so that you can:

  1. Use ⅓ of the glaze in the beginning of the cook time.
  2. Then use half of the remaining glaze for the last 20 minutes of the cook time.
  3. Finally you can serve the remaining glaze on the side when serving at the table.
a saucepan with orange marmalade glaze

To make the Marmalade Ham Glaze place all the ingredients in a saucepan over medium heat. Once it boils turn the heat to low and simmer for about 20-25 minutes. It is ready to use!

Cooking and Glazing a Ham

If this is your first time making a ham, there is a whole article on Mom’s Dinner sharing how to cook, glaze, cut and serve a spiral cut ham if you want more in depth information.

How To Cook and Glaze a Spiral Cut Ham

Get the recipe →

spiral cut smoked ham with glaze cooked in a baking dish

Make sure you take note of the weight of your ham, this will determine your cook time; 300°F for 12 minutes per pound.

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.

Then cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush HALF of the remaining glaze over the ham. Return to the oven, uncovered, for another 20-25 minutes.

glazing a ham with a brush

Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve with the remaining glaze on the side.

More Ham Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
orange marmalade ham glaze in a pot

Orange Marmalade Ham Glaze Recipe

A really delicious Marmalade Ham Glaze that is perfect for your smoked spiral cut ham or whole ham. Flavors of orange, garlic, and Dijon pair perfectly with the smoky ham.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 cups glaze
Author: Susie Weinrich

Ingredients

Ham

  • 1 smoked ham - whole ham or spiral cut portion ham

Marmalade Glaze

Instructions
 

Marmalade Glaze

  • Combine all the ingredients in a medium saucepan over medium heat until it comes to a boil.
  • Reduce the heat to medium-low and simmer, stirring often, for approximately 20-25 minutes until the mixture is reduced to a syrupy consistency.
    orange marmalade ham glaze in a pot
  • Can be made 2 days ahead and stored in the fridge in a covered container.

Glazing and Cooking Ham

  • PRO TIP: if you need more in depth instructions on cooking a spiral cut ham, pop over to this post.
  • Preheat your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan.
  • Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.
    brushing marmalade glaze over a bone in spiral cut ham
  • Cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.
  • Remove the foil from the pan. Increase the oven to 400°F. Brush HALF of the remaining glaze over the ham.
    Return to the oven, uncovered, for another 20-25 minutes.
  • Take out of the oven and tent the ham with foil for about 10 minutes.
    Then cut and serve with the remaining glaze on the side. (if the glaze is cold, reheat slightly for serving)
    spiral cut smoked ham with glaze cooked in a baking dish

Recipe Tips and Notes:

 
MORE HELPFUL ARTICLES: 
How To Cook A Spiral Cut Ham
35+ Leftover Ham Recipes
Easter Menu for 10 People
20+ Easy Meals for House Guests
MORE HAM GLAZE RECIPES:
Mango Chutney Ham Glaze
Bourbon Maple Ham Glaze
Brown Sugar & Mustard Glaze
Did you make this recipe?Connect with me and let me know by commenting below!
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How To Cook A Spiral Cut Ham

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I've made countless bone-in spiral cut hams over the years, especially for Easter and Christmas, and I've perfected the process. From cooking the ham so it stays juicy and full of flavor, to nailing the perfect glaze (I've got 4 great options linked below), this post has everything you need. I am going to share with you how to cook and glaze your Spiral Cut Ham so it comes out perfectly delicious. Plus how to cut the spiral cut ham for serving.

Spiral Cut Ham cooked with a glaze and in a baking pan

One of our favorite spiral cut hams to purchase is the Kirkland Applewood Smoked Spiral Sliced Ham from Costco. If you have a Costco membership, look for the one that comes wrapped in gold foil and is available at Easter and Christmas… possibly Thanksgiving too. (There is a picture further down)

When you buy a Bone-In Spiral Ham at the grocery store or butcher, it comes smoked which means it is fully cooked, and cut around the bone into serving slices. They are generally 7-10 lbs. and will serve anywhere from 10-20 people.

Spiral Cut Smoked Ham is an economical choice over some other popular holiday entrees like prime rib or beef tenderloin. You will pay around $2-$4 per pound for your ham, where as a prime rib or beef tenderloin will be closer to $15-$30 per pound, or more!

How Long To Cook A Spiral Ham

A spiral sliced ham is generally smoked and therefore comes fully cooked when you buy it at the grocery store or butcher. So when we talk about “cooking a smoked ham”, you are really just reheating it for serving.

The very first thing you want to do is take note of the weight of your ham. This will help you determine exactly how long you are going to cook it for.

a gold foil wrapped spiral cut smoked ham from Costco

You will achieve the best outcome for your ham if you cook it “low and slow”. This means that you will cook at a lower temp, 300°F, for about 12 minutes per pound. The ham pictured was 7.92 lbs. So I just multiplied 7.92 x 12 minutes = 95 minutes.

The 95 minutes does not include the time for caramelizing the glaze. That will take an additional 20 minutes at 400°F… you can find all of those directions in the recipe card below.

Cook Temperature for Spiral Cut Ham

It is NOT necessary to reheat a smoked ham to 140°F, as even described on the USDA web site. It would be safe to serve a spiral ham cold! The longer you cook it the more you risk having a very dry ham. Therefore it is our recommendation that you only cook the ham to 110°F-115°F.

How To Cook A Spiral Ham

This is a quick overview of how to cook your spiral ham, for all the detailed instructions and measurements, pop down to the recipe card.

a gold foil wrapped spiral cut smoked ham from Costco

Step 1

Take note of the weight of your ham so you can calculate the cooking time.

taking the packaging off a spiral ham

Step 2

Unwrap the ham in a roasting pan that can collect any juices. Make sure to remove the plastic disc that covers the bone on the cut side of the ham.

brushing glaze on a ham in a baking dish

Step 3

Place it cut side down and glaze it with about ⅓ of the glaze you are using.

covering a bone in spiral cut smoked ham with foil

Step 4

Cover the whole pan with foil, very tightly. Bake at 300°F for 12 minutes per pound.

glazing a ham with a brush

Step 5

Then crank up the heat to 400°F, remove the foil from the ham, glaze with about ½ of the remaining glaze. Bake for another 20 minutes.

a pile of spiral cut ham with bourbon maple ham glaze

Step 6

Let the ham cool and then slice and serve!

Glaze Recipes for Spiral Cut Ham

Glazes can be super simple to make. Generally they contain some kind of sugar like brown sugar or agave, a flavor component like fruit, jams, liqueurs, herbs or chutneys, and a savory ingredient like garlic, soy sauce, or Dijon mustard.

brushing a glaze on a spiral cut ham

Sometimes your ham will also come with a glaze packet that you reconstitute with water or juice. These are definitely okay to use, we just find that they are overly sweet.

Here are a few glaze recipes that would be amazing for your Spiral Cut Ham:

Tips for Cooking a Spiral Ham Perfectly

  1. Take note of the weight of the ham, this will determine your cook time.
  2. Retain the ham juices from the packaging and pour into the roasting pan. Helps keep things moist!
  3. Remove the plastic bone cover from the cut side of the ham before cooking.
  4. Cover the pan tightly with foil to keep your ham from drying out.
  5. The ham is already fully cooked. You are just warming it low and slow.
  6. Totally acceptable to cook the ham to 110°F internal temp.
  7. Don’t over-cook and dry out the ham, 12 minutes per pound at 300°F.
  8. Use a homemade glaze to give your spiral cut smoked ham really delicious flavor.
  9. Plan on ½ pound of bone-in ham per person.

How to Cut and Serve Spiral Cut Ham

The nice thing about a bone-in spiral cut smoked ham is that it is already sliced in serving slices. However they are still attached to the ham as a whole via the bone in the center.

Here is how to cut the ham into serving slices:

  1. Set the ham on it’s side so that the bone is visible. Two large forks will make easy work of moving or turning your ham.
  2. Run a long sharp knife around the bone. This will loosen all the slices.
  3. You can now pull the slices off of the ham, actually they may fall off as you cut.
  4. The ham slices will have natural seams or fat lines, so don’t be alarmed if the slices fall into 2 or 3 pieces each. That actually makes them a more manageable size for serving. (FYI-the really dark pieces on the bottom are the most tender and juicy)
  5. You can leave the slices on the cutting board for people to serve themselves, or plate the slices on a serving platter and take to the table.
  6. Serve additional glaze on the side.

Cooking Spiral Ham: How Much Do I Need?

When you are planning on serving a crowd it can be hard to estimate how much ham you are going to need. With a bone-in spiral sliced ham, take into account the weight of the bone, it is a good idea to plan on ½ lb. per person.

7-8 lb. should serve around 10-16 people.

8-9 lb. should serve around 16-18 people

9-10 lb. should serve around 18-20 people

a spiral ham on a table, garnished with oranges and rosemary

What To Serve with Spiral Cut Smoked Ham

If you are making a whole Spiral Country Ham you will want some comfort food side dishes to enjoy! Our very favorite combo are these Cheesy Potatoes, Green Beans and Deviled Eggs. Add some really good dinner rolls and butter and you are SET!

If you are planning an Easter Dinner, then we have a GREAT post that shares a complete Easter Dinner Menu for 10 People:

Easter Dinner Table with white flowers and candles

Easter Dinner Menu

A complete menu for Easter, from deviled eggs to ham to carrot cake, everything you need with recipes included.

Menu & Recipes

If you are planning on making ham for Christmas Dinner you will want classic Holiday side dishes like:

Storing Leftover Ham

Generally when you are serving ham, you will have leftovers. They make great ham sandwiches or we have plenty of leftover ham recipes available on Mom’s Dinner.

Keep leftover ham in the fridge, in an airtight container, for up to 5 days. You can reheat to eat or just snack on the cold ham!

You can also freeze leftover ham. It will be good in the freezer for up to 3 months. Thaw in the fridge overnight to use.

Also plan to use the ham bone in recipes. It has a TON of flavor and can be used in things like ham and bean soup or green beans with ham. The ham bone can also be frozen for up to 3 months.

Leftover Ham Recipes

Most likely you will have some ham leftover after your feast. If anything, you will definitely have a ham bone leftover (don’t toss it!!!). We have a whole post including 35 recipes to use up your leftover ham. Here are some of our faves:

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spiral cut smoked ham with glaze cooked in a baking dish

How To Cook Spiral Ham

EVERYTHING you need to know to make a flavorful and juicy bone-in spiral cut smoked ham. From reheating to cutting and serving, plus a video for 3 ham glazes!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Cook time depends on the weight of your ham: 30 minutes
Servings: 1 spiral ham
Author: Susie Weinrich

Equipment

  • Large Baking Pan
  • foil

Ingredients

Instructions
 

Size of your ham

  • Take note of the weight of your ham. This will determine the cooking time.
    bone in spiral cut smoked ham in packaging
  • Plan on about 12 minutes per pound.
    Example:
    My ham is 7.92 lbs.
    7.92 x 12 minutes = 95.04
    So I will cook this ham for 95 minutes. If using a glaze this does not include the ending time where we will caramelize the glaze.

Prep

  • Preheat oven to 300℉
  • Remove the ham from any packaging. Retain any juices from the packaging and pour into the roasting pan along with ½ cup of water or juice.
    taking the packaging off a spiral ham
  • Remember to remove the plastic cap on the bone, you will find this on the cut side of the ham.
    removing the plastic cap on the bone of a spiral cut ham
  • Place ham cut side down in the roasting pan.
    If using a glaze, brush approximately ⅓ of the glaze on the ham.
    brushing glaze on a ham in a baking dish
  • Pour a ½ cup water or juice in the bottom of the baking pan.
  • Cover the ham baking dish very tightly with foil. This will help your ham steam and stay moist.
    covering a bone in spiral cut smoked ham with foil

Baking

  • NOTE: the smoked ham is already fully cooked so you are just reheating it. I recommend only cooking the ham to around 110℉ internal temperature, this ensures your ham doesn't dry out!!
  • Roast the ham until the internal temperature reaches 100 degrees. This will take about 12 minutes per pound. (see how to calculate cooking time above)
  • Remove the ham from the oven. Increase the oven temperature to 400 degrees.
  • Brush the ham with half of the remaining glaze and return to the oven, uncovered this time, to caramelize or candy the glaze for another 20-25 minutes.
    glazing a ham with a brush
  • Remove ham from the oven and loosely cover with foil. Let rest for 10 minutes before slicing and serving.

Slicing & Serving

  • Set the cooked spiral cut ham on it's side so that the bone is visible.
    Using two large forks can help you move the ham from the baking pan to a cutting board!
  • Run a long, sharp knife around the bone. This will loosen all the slices. You can now pull the slices off of the ham, actually they may fall off as you cut.
  • The ham slices will have natural seams or fat lines, so don't be alarmed if the slices fall into 2 or 3 pieces each. That actually makes them a more manageable size for serving.
    TIP-the really dark pieces on the bottom of the ham are the most tender and juicy.
  • You can leave the slices on the cutting board for people to serve themselves, or plate the slices on a serving platter and take to the table.
  • Serve additional glaze on the side.

Storing

  • Leftover ham will keep in the fridge, in an airtight container for up to 5 days. You can reheat to eat, make a recipe with the leftover ham, or just snack on it cold right out of the fridge.
  • You can also freeze leftover ham for up to 3 months. Thaw in the fridge overnight to use.
  • Don't throw away the ham bone. It is full of flavor and can be used to make some great recipes. You can also freeze the ham bone for up to 3 months.

Recipe Tips and Notes:

 
GLAZE RECIPE: 
Brown Sugar Mustard Ham Glaze
Orange Marmalade Ham Glaze
Mango Chutney Ham Glaze
Bourbon Maple Ham Glaze
ADDITIONAL HELPFUL RESOURCES & RECIPES: 
35+ Leftover Ham Recipes
Easter Dinner For 10
Easy Meals for House Guests
Sunday Dinner Menu Ideas (by Season)
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Frozen Paloma Cocktail

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This Frozen Paloma is a delicious blended version of a Classic Paloma. Just add all the ingredients to a blender; ice, fresh grapefruit, silver tequila, simple syrup and a little lemon juice. Blend it up smooth and enjoy. Cheers!

tall glass with a frozen paloma. tequila, grapefruit and lemon in the background

Ingredients

I actually tested this recipe live on Instagram. It was a Friday afternoon and I wanted a cocktail and a little company so I hopped on a live. It took a few tries but we finally nailed the right flavor for this Frozen Paloma.

One hint on making it delicious… don’t salt the rim. I found that the salt enhanced the bitterness of the grapefruit and DID NOT work together.

Since a regular Paloma is made with sugary grapefruit soda, you need more sweet than salty for this frozen version… remember this is not a Margarita, it’s a Paloma. If anything add a sugar rim!

Ingredients for a Frozen Paloma on a table; tequila, grapefruit juice, grapefruit, ice, lemon and agave

Ice: Since this is a frozen cocktail, it is important to start with ice. In this Frozen Strawberry Margarita or this Frozen Pineapple Margarita we only use the frozen fruit, no ice. But since there isn’t really a frozen grapefruit readily available, we make this one with ice!

Fresh Grapefruit: A quarter of a fresh grapefruit with the rind removed adds a little body and a lot of flavor to this Frozen Paloma!

Silver Tequila: We LOOOOVVVEEEEE a good tequila cocktail! The bar is always stocked with a bottle or two of silver tequila and Añejo tequila. Here are some of the brands we love:

Tequila Brands We Love

Believe it or not the Costco Kirkland Tequila pictured above is SO good! Highly recommend. Some call it "Costco-migos" because it is peculated to be Casamigos under a Costco label.

Casamigos is also amazing

Cazadores

Espolon

Patron

Don Julio

For really flavored cocktails we also love a Jose Cuervo Tradicional

Grapefruit Juice: You can squeeze your own grapefruit juice or buy a refrigerated 100% grapefruit juice at the store.

A frozen paloma in a blender before it is pureed

Simple Syrup or Agave: This Frozen Paloma definitely needs a little sweetness. A Simple Syrup is really easy to make with sugar and water, or a light agave syrup works great too!

Lemon Juice: When I tested this drink live on Instagram. One of the flavor changers in this cocktail is just a little lemon juice. It brightens up the grapefruit and counterbalances the bitterness.

Step by Step

It is pretty simple to make this Frozen Paloma Cocktail. Measure all the ingredients into a blender and puree until it is smooth, about 20-30 seconds.

Spoon or pour it into a glass. Since this is an ice based cocktail it will melt faster than a frozen fruit cocktail, like this Frozen Mango Margarita. So drink it up right away!

scooping a frozen paloma into a glass

More Grapefruit Cocktails

Frozen Grapefruit Paloma with a fresh grapefruit on top

Frozen Paloma Cocktail Recipe

A frozen take on a classic Paloma Cocktail. Fresh grapefruit is mixed with ice, grapefruit juice, silver tequila, simple syrup (or agave) and a little lemon juice to brighten it up.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

  • Blender

Ingredients

  • 1 cup ice
  • ¼ of a fresh grapefruit - rind removed
  • 1.5 oz silver tequila
  • 2 oz grapefruit juice
  • 1.5 oz simple syrup - or light agave
  • .5 oz lemon juice

Instructions
 

  • Add all the ingredients to a blender and puree until it is completely smooth. About 20-30 seconds.
    1 cup ice, ¼ of a fresh grapefruit, 1.5 oz silver tequila, 2 oz grapefruit juice, 1.5 oz simple syrup, .5 oz lemon juice
    A frozen paloma in a blender before it is pureed
  • Pour into a glass. You may need to use a spoon to scoop it, it will be slightly thick.
    scooping a frozen paloma into a glass
  • Enjoy right away! Cheers!
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Tequila Lemon Drop

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This Tequila Lemon Drop is a delicious lemon drink for all tequila lovers. We have taken the traditional Lemon Drop Cocktail and made it with silver tequila. The flavors of the crisp, clean silver tequila pairs perfectly with the tart lemon and the sweetness of the simple syrup. We zest a little fresh lemon over top of the drink just to amp up the flavors.

pouring a tequila lemon drop into a coupe glass

There is one more tequila lemon drop style cocktail we highly recommend you check out next time you need a really amazing tequila cocktail; this Tequila Cinnamon Lemon Drop.

Ingredients

Silver Tequila: a clean and crisp good quality silver or blanco tequila is what you want for this Tequila Lemon Drop. The crisp flavor pairs perfectly with the tart lemon.

Tequila Brands We Love

Believe it or not the Costco Kirkland Tequila pictured above is SO good! Highly recommend. Some call it “Costco-migos” because it is peculated to be Casamigos under a Costco label.

Casamigos is also amazing

Cazadores

Patron

Don Julio

Simple Syrup: making simple syrup is so… simple. Just two ingredients, sugar and water, is all you need. You can even make simple syrup in the microwave!

Ingredients for Tequila Lemon Drop Cocktail

Fresh Lemon: you will use the juice and the zest of the fresh lemon. A citrus press makes quick work of getting the juice out of the lemon.

After you make the cocktail, zest a little lemon over top. It really ramps up the fresh lemon flavor.

Sugar: a sugar rim is classic for a lemon drop cocktail. It mellows our the tart lemon in the cocktial. You will also need sugar to make the simple syrup.

More Lemon Drinks

Tequila lemon drop in a coupe glass with lemons to the side

Tequila Lemon Drop Recipe

A perfect cocktail for tequila lovers, mimicked after the classic Lemon Drop. Silver tequila is mixed with simple syrup and lemon juice.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Sugar Rim & Garnish

  • sugar
  • lemon wedge
  • lemon zest

Instructions
 

  • Run a lemon around the rim of a stemmed glass… a coupe glass works great for this drink.
    lemon wedge
  • Dip the rim in sugar so it adheres. Set aside.
    sugar
  • In a cocktail shaker add a few cubes of ice.
  • Measure in the tequila, simple syrup and lemon juice. Shake vigorously for 20-30 seconds.
    2 oz Silver Tequila, 1 oz simple syrup, 1 oz fresh squeezed lemon juice
  • Strain into the prepared glass.
  • Lightly zest a fresh lemon over top.
    lemon zest
  • Enjoy!

Recipe Tips and Notes:

 
FLAVORED LEMON DROP: add a little cinnamon to the simple syrup and make this Tequila Cinnamon Lemon Drop. 
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more recipes you will love

Thick and Hearty White Chicken Chili

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This is a thick and creamy White Chicken Chili recipe filled with tender chicken, white beans, corn and plenty of spices. The broth is thickened with a mixture of yellow corn tortillas and cream cheese which both melt into the broth and add amazing layers of flavor. Top bowls of the white chili with fresh diced avocado, cilantro and jalapenos.

a bowl and a pot full of white chicken chili. Tortilla chips and lime wedges to the side.

Also highly recommend using scoops tortilla chips in place of a spoon to devour a bowl. Delicious!! Also serve a side of Buttermilk Cornbread drizzled with Hot Honey or schmeared with Honey Butter.

If you are an Instant Pot lover you can also check out this Instant Pot Chicken Chili recipe which is full of very similar flavors.

Ingredients

The recipe card makes it look like there are A LOT of ingredients in this Chicken Chili… but if you take a closer look most of the ingredients come out of your spice cabinet!

Onion, Bell Peppers, Celery: this is considered the holy trinity, very popular in Cajun cuisine like this Cajun Rice. It is a perfect flavor base for this White Chicken Chili. Use any color bell pepper you prefer.

Diced Green Chilies: we love the flavor that diced green chilies add to just about any chili recipe.

Seasonings and Spices: like I said before there is a long list of seasonings and spices that are added to this chicken chili recipe. They all work together to make the chili super flavorful! You probably have most of them on hand:

  • cumin
  • chili powder
  • onion powder
  • smoked paprika
  • kosher salt
  • oregano

Chicken Stock and Chicken Base: if you ever make a soup recipe from Mom’s Dinner the chances of it calling for a chicken base or beef base are about 99.99%. You can find chicken base in the soup aisle at the grocery store. It comes in a jar or tub and is in a paste form. Better Than Bouillon is our favorite brand.

Chicken base, Better Than Bouillon brand

Cooked Chicken: this is a great time to use a rotisserie chicken from the grocery store. Costco has is a great place to get rotisserie chicken. You can also poach chicken and shred it up for the soup. Or if you have leftover cooked chicken that will work too!

Easily Shred Warm Cooked Chicken

Place WARM or HOT cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency.

Shredded chicken meat in a bowl

Yellow Corn Tortillas: I recommend using yellow corn tortillas as they will have more flavor than a white corn tortilla. They melt perfectly into the broth and add a really delicious flavor, plus it slightly thickens the broth, making the white chili nice and hearty!

yellow corn tortillas chopped up in a pile

Northern Beans: make sure you drain the beans before adding then to the chili. If you don’t have Northern Beans you can also use cannellini beans.

Frozen Corn: stays nice and tender crisp in the soup. Add it right in frozen and the heat of the soup “cooks” the corn.

Cream Cheese: make sure you get full fat cream cheese so it will melt nice and smooth and creamy into your chicken chili. I like to cube it into 8 pieces so it melts easier in the soup.

Step by Step

  1. Sauté Veggies

    2. Add the oil to a large pot or Dutch Oven, sauté the onions, peppers, garlic and celery until softened.

  2. Add Seasonings and Spices

    3. Measure in all the seasonings and spices, plus the chicken base and green chilies. Stir so the spices coat all the veggies and the chicken base melts into the veggies.

    onions, peppers, celery and spices in a large pot. the start of white chicken chili
  3. Sauté Yellow Corn Tortillas

    4. Chop the tortillas into small dice and add to the pot. Sauté while stirring for 2 minutes

    yellow corn tortillas mixed with onions, peppers, celery and spices
  4. Pour in the chicken broth and water

    5. Pour in the chicken broth and water and simmer over medium-low heat for about 15 minutes. Stir occasionally breaking up the tortillas.

  5. Add Beans, Chicken, Corn and Cream Cheese

    6. Stir in the beans, chicken, corn and cubed cream cheese. Stir once in a while for about 5 minutes, giving the cream cheese time to completely melt into the soup.

    white chicken chili in a pot with cream cheese melting in
  6. Finish with Fresh Lime Juice.

    7. Pour in the lime juice and stir to combine. Time to eat!

    a pot of chicken chili with a napkin to the side

Topping Ideas for White Chicken Chili

Serve up this chili with lots of topping options, or just pick your favorites:

  • diced avocado
  • shredded pepper jack cheese
  • plain Greek yogurt or sour cream
  • tortilla chips or Fritos
  • diced tomatoes
  • fresh or pickled jalapenos
  • green onions or chopped cilantro
  • diced white onions
  • hot sauce
a bowl of white chicken chili topped with avocado, lime wedges and cilantro

More Chili Recipes To Love

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a bowl of white chicken chili topped with avocado, lime wedges and cilantro

White Chicken Chili Recipe

A thick and creamy White Chicken Chili recipe filled with tender chicken, white beans, corn and plenty of spices. The broth is thickened with a mixture of corn tortillas and cream cheese.
5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 servings
Author: Susie Weinrich

Ingredients

Optional Toppings

  • fresh diced avocado, cilantro, sour cream, plain greek yogurt, shredded cheese, diced tomatoes, green onions, diced red onion, tortilla chips, and jalapenos.

Instructions
 

  • In a large pot over medium heat add the oil.
    3 tablespoon olive oil
  • Add the onion, bell pepper, celery, and garlic. Cook over medium heat until the onions become translucent and the peppers and celery begin to soften, about 10 minutes.
    1 white onion, 2 celery ribs, ½ bell pepper, 4 garlic cloves
  • Add the green chilies, cumin, chili powder, smoked paprika, onion powder, oregano, and salt. Give it a good stir around the pot and let it warm through for a minute.
    4 oz can diced green chilies, 2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon kosher salt
  • Measure in the chicken base and stir it around to coat the veggies.
    Chop the tortillas into small dice and add to the pot. Sauté while stirring for 2 minutes.
    1 tablespoon chicken base, 4 yellow corn tortillas
    yellow corn tortillas mixed with onions, peppers, celery and spices
  • Pour the chicken stock and water, simmer over medium – medium/low heat for about 15 minutes. Occasionally stirring and breaking up the tortillas.
    4 cups Chicken Stock, 1 cup water
  • Add the corn, chicken, beans and cream cheese. Let it warm through for about 5 minutes for the cream cheese to completely melt into the soup.
    2 ½ cups cooked chicken, 15 oz can Northern Beans, 1 cup frozen corn, 8 oz cream cheese
    white chicken chili in a pot with cream cheese melting in
  • Finish with the lime juice.
    1 tablespoon lime juice
  • Serve right away with toppings on the side: avocado, cilantro, sour cream or plain Greek yogurt, cheese, tomatoes, onion, tortilla chips, and jalapenos.

Storing and Reheating

  • Keep in the fridge in an airtight container for up to 4 days.
    It will thicken as it sits in the fridge. You may have to add a little chicken broth to thin it when reheating.

Recipe Tips and Notes:

INSTANT POT: If you love your electric pressure cooker check out this Instant Pot Chicken Chili. It is a very similar recipe. 
CHICKEN: This is a great recipe for leftover cooked chicken or a rotisserie chicken from the grocery store. Or you can poach chicken breast for the chili.
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