Recipes Past & Present – Parting Is Such Sweet…Honey? – October 8, 2021

It’s been a part of the human diet for millennia. Since ancient times honey has supplied humankind with both food and medicine.

Aside from being delicious and entirely natural, honey offers great benefits: it’s rich in antioxidants – the darker the honey the higher the benefit; it helps reduce total and “bad” LDL cholesterol while raising “good” HDL cholesterol; it can lower triglycerides-another risk factor for heart disease; it’s been used to heal burns and prevent infections; some think it improves short and long term memory; in Dubai honey is used as an effective topical treatment for herpes lesions; a recent study that combined honey, olive oil and beeswax in a salve resulted in a reduction in the redness, scaling and itching of participants with psoriasis.

As this is my last column for the year, I’ve decided to pass along a few delicious recipes that use honey (local honey, of course). 

RICOTTA HONEY SPREAD

  • 2-3 tablespoons local honey
  • 1 cup ricotta cheese
  • 1 teaspoon lemon zest

Stir together and serve on bread or toast topped with fresh sliced strawberries and a drizzle of honey.

MANGO HONEY SALSA

Combine

  • 1 ripe chopped mango
  • ¼ cup finely chopped red pepper
  • ¼ cup finely chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon local honey
  • 1 small minced jalepeno

Stir well and refrigerate until ready to use. It’s great served with grilled B.C. salmon.

HONEY GLAZED HAM

  • 5 pound ready-to-eat ham
  • ¼ cup whole cloves
  • ¼ cup dark corn syrup
  • 2 cups local honey
  • 2/3 cups butter

Preheat oven to 325F (165C); Score ham and stud with cloves; Place ham in foil lined pan.

  1. Heat corn syrup, honey and butter in the top of a double boiler, keep the glaze warm.
  2. Brush glaze over ham and bake for 1  hour and 15 minutes, basting with the remaining warm glaze every 10-15 minutes.
  3. During the last 4-5 minutes turn on the broiler and caramelize the glaze. 
  4. Remove from the oven and let sit 5 minutes before serving.

Do you have a favourite recipe, perhaps something that brings back memories of days gone by? Send it to the Lumby Valley Times. Mail your recipe(s) to: Box 456, Lumby B.C. or e-mail to to: andrew@lumbyvalleytimes.ca, please indicate if you want your name to be used in the article, or would prefer to remain anonymous.

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