Ingredients:

• 3 (1 inch(2,5 cm)) thick slices honey ham
• 1/3 cup (80 ml) clear honey
• 1/3 cup 980 ml) Dijon mustard
• 1/4 teaspoon allspice
• 18 1/2 oz (550 g) can pineapple slices in their juice,drained

Cooking Method:

1. In a mixing bowl,combine honey,Dijon mustard and allspice.Mix well and set aside.
2. Heat you grill to 350 F (175 C).
3. Place ham and pineapple slices on preheated grill.
4. Grill for about 5 minutes per side brushing with honey mixture.

Ingredients:

• 2/3 oz (20 g) unsalted butter,melted
• 3 tablespoons runny honey
• 1 tablespoon Dijon mustard
• zest of half lemon
• salt and freshly ground black pepper
• 1/2 pound (240 g) fresh asparagus,trimmed
• 4 salmon fillets
• lemon wedges

Ingredients:

• 1 2/3 oz (50 ml) tequila
• 2/3 oz (20 ml) freshly squeezed lemon juice
• 2 teaspoons clear honey

Ingredients:

• 1 1/2 pounds (720 g) cod fillets,cut into 8-10 '' inches (20-25 cm) strips
• 2 cups (500 g) all-purpose flour,divided
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons malt vinegar
• 1 tablespoon clear honey
• 1/4 cup (60 ml) beer (dark ale)
• 2 tablespoons sweet pickle juice
• 1 1/2 cups (370 ml) unsweetened lemon seltzer water
• 2 russet potatoes,skin on and sliced into wedges
• canola oil for frying

Cooking method:

1. In a large nonstick skillet,heat 2 tablespoons olive oil and 2 tablespoon lime juice over medium heat.
2.  Season chicken breasts with salt and black pepper.
3. Add to the skillet and cook,stirring,Until browned on both sides.
4. Meanwhile,in a small mixing bowl,combine honey and remaining 1 teaspoon of lime juice.Stri well and pour mixture over cooked chicken.
5.  Cook chicken until completely cooked through and tender.
6. Add remaining ingredients to skillet for the last minute of cooking.
7. Serve honey mango chicken breasts immediately.

Ingredients:

• 3/4 pound (360 g) boneless and skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (125 g) clear honey
• 1/4 cup (60 g) soy sauce
• 1/8 cup (30 g) chopped onion
• 1 oz (30 g) ketchup
• 1 tablespoon vegetable oil
• 1 clove garlic,peeled and minced
• 1/4 teaspoon red pepper flakes

Cooking Method:

1. In a large roasting pan,place pork ribs bone side down.
2. Pour 1 cup water over ribs and cover tightly.
3. Preheat oven to 350 F (175 C).
4. Bake in preheated oven for 1 1/2 hours.
5. Meanwhile,in a small mixing bowl,combine brown sugar,cornstarch,garlic powder and grated ginger.Mix well.
6. Stir in soy sauce,honey and remaining 1 cup water until smooth.
7. Drain fat from roasting pan.
8. Pour honey-garlic sauce over ribs.
9. Bake,uncovered,for a further 45 minutes or until meat is tender.

Cooking Method:

1. Preheat your oven to 425 F (220 C).
2. Line baking sheet with aluminum foil.  
3. Arrange chicken wings in a single layer in lined baking sheet.
4. Season with salt and black pepper.
5. Bake in preheated oven for 25 minutes or until chicken wings are tender.
6. Meanwhile,in a mixing bowl,combine remaining ingredients.Mix well and set aside.
7. Remove baked chicken wings from the oven.
8. Drain off grease.
9. Pour honey mixture over chicken wings to coat well.
10. Return chicken wings to the oven and bake for a further 5-7 minutes.
11. Remove from the oven,sprinkle with freshly chopped parsley and serve.

Cooking Method:

1. Lightly grease slow cooker with nonstick cooking spray.
2. Place beef ribs in slow cooker.
3. In a small mixing bowl,combine remaining ingredients.Stir well.
4. Pour honey mixture over beef ribs.
5. Cover crock pot and cook on low-heat setting for 6-8 hours.
6. Remove cooked beef ribs from slow cooker.Serve hot on the bed of Romaine lettuce.

Ingredients:

• 3 pounds (1.45 kg) boneless pork tenderloin
• 1 cup (250 ml) chicken broth
• 1/2 cup 9125 ml) balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon clear honey
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic,peeled and chopped