Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15×10-in. rimmed baking pans.
For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Originally published as Spiced Nuts in Country Woman November/December 1995, p21
In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.