Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Fancy Clove Studded Easter Ham
Intensely-flavored Fancy Whole Cloves stud this traditional ham. An easy, sweet glaze covers this recipe and crisps while baking into a golden brown crust!
Level of Difficulty:Easy
Cook Time:4 Hours
Prep Time:20 Minutes
Uncooked, Smoked, Bone-in Ham
Light Brown Sugar
- Zest of One Orange
- Juice of One Orange
- Whole Fancy Cloves
Rinse the ham and cover in foil. Add one cup of water. Bake in a 275 degree oven or electric roaster for three hours.
Remove from heat and cool until able to touch. Carefully trim the rind and outer layer of fat from ham with a sharp knife. Score the outside of the ham in a criss-cross pattern. Then in the squares created, insert the whole cloves in a decorative pattern.
Combine the marmalade, mustard, brown sugar, zest and juice in a small bowl. Return the ham to the oven or roaster. Turn heat up to 400 degrees and pour half the glaze over the ham. Cook an additional hour, checking internal temperature of ham, and re-glazing every 15 minutes. Once the internal temp is 148, the ham is cooked and ready to serve.
Remove from oven and slice against the grain on a cutting board. Place slices on a serving tray and serve.