Bee Hive Blog

Thursday, October 31, 2013

Thanksgiving Dinner Ideas


Turkey or ham? Ham or turkey? When it comes to the star of most Thanksgiving meals, many people tend not to think too far outside of the box. There are plenty of different options, though, to not only add variety to your table but give your traditional main courses a new spin. Below are just a few ideas of how you can use Sue Bee® Honey to breathe new life into your Thanksgiving feast!

Sue Bee® Honey-Glazed Turkey


1/2 cup Sue Bee® Honey
1 15 pound turkey
1/2 cup Dijon mustard
1 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder


1. Tie the turkey's drumsticks together and tuck the wings underneath. Place turkey in roasting pan – breast side up – and bake at 325 F for two hours.
2. Mix Sue Bee® Honey, Dijon mustard, dried rosemary, onion powder, salt, pepper and garlic powder in a bowl and brush over turkey after first two hours of baking. Return to oven and continue to baste turkey with pan drippings until thermometer reads 180 F – about two hours.
3.  Remove turkey and cover with tin foil for up to 15 minutes before carving. Serve with stuffing and gravy.

Sue Bee® Honey-Orange Glazed Ham

1/4 cup Sue Bee® Honey
1 5- to 7-pound precooked ham
1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
1/2 teaspoon cloves
2 tablespoons spicy brown mustard
1 6-ounce can orange juice concentrate, thawed
1 orange, sliced


1. Using a paring knife, score ham in a diamond pattern, making cuts about 1/4-inch deep.
2. Mix remaining ingredients, except orange, and bring to a boil while stirring.
3. Continue boiling and stirring for 1 minute.
4. Brush ham with glaze and bake 1 1/4 to 2 1/2 hours at 325 F, brushing with glaze every 30 minutes.
5. The last 45 minutes, top ham with orange slices.  

Sue Bee® Honey Glazed Ham

2 cups Sue Bee® Honey
1 (5-pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup orange juice
2/3 cup butter


1. Preheat oven to 325 degrees.
2. Score ham and stud with the whole cloves. Place ham in foil-lined pan.
3. In the top half of a double boiler, heat the honey, orange juice and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven and let sit a few minutes before serving.

Roast Chicken with Honey-Raspberry Glaze

1 5- to 6-pound roasting chicken
Salt and pepper
1 tablespoon fresh thyme, chopped
2 medium red onions, peeled and cut into wedges
6 tablespoons butter, melted


1. Heat oven to 425 F. Remove giblet pack from chicken cavity, rinse and pat dry with paper towels. Use kitchen shears to remove wing tips at the first joint. Salt and pepper interior of chicken and sprinkle with thyme.
2. Tie legs together with twine. Place bird in roasting pan lined with foil.
3. Add onion wedges around chicken. Brush chicken exterior with half the melted butter and sprinkle with salt and pepper. Place in oven on lowest rack. Bake 20-25 minutes.
4. Remove chicken from oven, baste with remaining melted butter. Continue roasting 10-15 minutes. This is a good time to prepare the glaze.


3/4 cup Sue Bee® Honey
1 cup fresh cranberries, chopped
1/4 cup cranberry juice
1/4 cup rice wine vinegar
1 tablespoon fresh thyme, chopped


1. In small sauce pan combine Sue Bee® Honey, chopped cranberries, juice and vinegar and bring to a boil over high heat.
2. Reduce heat and simmer until cranberry pieces are soft and sauce forms. Remove from heat, add thyme and stir well.
3. Remove chicken from oven and brush with glaze. Roast additional 35-40 minutes or until juices run clear. Breast or thigh temperature should be 170 F.  

Cornish Hens with Fruit, Walnuts, and Honey Apple Glaze from Food and Wine  

Honey Roast Turkey from Better Homes and Gardens

Wednesday, October 30, 2013

Thanksgiving Side Dishes


While turkey and pumpkin pie may steal most of the Thanksgiving dinner headlines, no meal would be complete without some tasty sides to go with them. Sue Bee® Honey can help give many dishes an added flavor that provides plenty of sweetness without sacrificing any savoriness. Check out some of our favorites below!

Sue Bee® Honey Spiced Sweet Potatoes


1 cup Sue Bee® Honey
3 pounds sweet potatoes, peeled and cubed
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
1/2 teaspoon ground black pepper


1. Preheat oven to 400 F.
2. In a large bowl mix Sue Bee® Honey, sweet potatoes, dried cranberries, chopped pecans, oil, pumpkin pie spice and pepper.
3. Transfer to a large baking dish and bake in oven for 30 minutes.
4. Stir the potatoes to expose the pieces from the bottom of the pan.
5. Turn heat up to 450 F until sweet potatoes reach desired consistency – about five minutes.

Sue Bee® Honey Cranberry Relish


3/4 cup Sue Bee® Honey
12 ounces fresh or frozen cranberries
1 medium orange, unpeeled


1. Quarter and slice unpeeled orange, removing seeds.
2. Coarsely chop orange and cranberries.
3. Place in medium saucepan and stir in Sue Bee® Honey.
4. Bring to a boil over medium-high heat.
5. Cook 3 to 4 minutes.
6. Serve warm over sliced turkey, ham or pork tenderloin.

Honey-Mustard Green Beans from

Honey-Glazed Carrots from Betty Crocker

Honey Potato Rolls from Foodie with Family

Honey Ginger Pumpkin Butter from

Whipped Sweet Potatoes and Bananas with Honey from