Our holiday gift to you - thanks to recipe researcher Sheila Kern - is a number of simple and simply delicious recipes for your holiday ham, appetizers and the best cranberry sauce ever. Enjoy!
Baked Ham with Honey-Apricot Glaze
Makes 14 servings
1 (10 to 12-pound) spiral-sliced, fully cooked smoked ham
1 cup honey
1 (6-ounce) frozen orange juice concentrate, thawed
1/3 cup soy sauce
1/3 cup apricot jam
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1. Preheat oven to 325Â°F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside.
2. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 1 to 1 1/2 hours.
Baked Ham with Balsamic Brown Sugar Glaze
6 to 8-pound fully cooked smoked bone-in ham
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
1. Heat oven to 325ÂºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135Â°F (13 to 17 minutes per pound).
2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
3. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140Â°F. Garnish with orange slices and cherries.
Makes 12 servings.
1. While the ham stands for 10 minutes, the temperature will continue to rise about 5Â°. You'll notice that the ham will be easier to carve as the juices set up.
2. Special Touch: Although this ham is delicious on its own, you may want to serve it with honey mustard, horseradish sauce, applesauce or a fruit chutney.
And for the appetizers:
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Serves 8 -10
1 lb lean ground beef
1 large egg
2 tablespoons water
1/2 cup breadcrumbs
3 tablespoons onions, minced
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
In a large bowl, mix together the ground beef, egg, water, breadcrumbs, and minced onion.
Roll into small meatballs.
Bake at 350F for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.
Add meatballs, and simmer for 1 hour before serving.
Mini Crescent Dogs
Yields: 48 servings
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
48 cocktail-sized smoked link sausages or hot dogs
Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Cranberry Sauce with Raspberry Vinegar
From: www.recipezaar.com (from Bon Appetit)
1 1/4 cups sugar
1/2 cup raspberry vinegar
1/4 cup water
12 ounces cranberries
1 cinnamon stick
1 tablespoon orange peel, cut into strips
Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
Bring to boil, stirring until sugar dissolves.
Mix in cranberries, cinnamon stick and orange peel.
Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
Remove from heat.
Cool completely (sauce will thicken as it cools).
Discard cinnamon stick.
Can be prepared up to 1 week ahead; cover and chill.