HOLIDAY HAM
When I was a young girl, ham make appearances at all of our holiday dinners. The old-fashioned flavor reminds folks of Grandma's kitchen. -Betty Butler, Union Bridge, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture.
Nutrition Facts :
HOLIDAY HAM PATE
If you want to impress people,.......make a Pate. Traditionally, Pate is made with liver. A lot of people will not eat liver, but they will eat ham. This recipe for Ham Pate is really quite easy and will make use of some of all that leftover ham. Steaming in a water bath on low heat is key. Since the flavors of a Pate should mature for a few days, it makes for a great make ahead appetizer. I hope you will find this as delightfully delicious as I do. Happy Holidays.
Provided by Garrison Wayne @TheOrganizedChef
Categories Meat Appetizers
Number Of Ingredients 16
Steps:
- Place all ingredients in a food processor and pulse and process until quite smooth and homogeneous.
- Transfer to a well buttered 4 x 8 x 2.5 inch loaf pan. Cover tightly with heavy duty foil. Make sure it is tightly wrapped.
- In larger baking dish, line the bottom with a white or natural colored tea towel. Place the wrapped Pate on top of the towel. Pour boiling water in the larger pan to come half way up the sides of the wrapped pate.
- Bake in a 275 degree oven for 2 hours.
- Remove from oven and cool on rack for about 30 minutes. See note below*.
- Unmold the Pate by flipping it out of loaf pan on to a flat tray or plate that is lined with wax paper or plastic wrap. Some of the fat will puddle a bit, but don't discard.
- When cooled, pull the paper or plastic that the Pate is resting on up the sides and over the top to wrap tightly. Place the Pate in a loaf pan that is larger than the Pate. Cover with foil and store in fridge for several days before serving.
- *Frost the Pate with sour cream and sprinkle with freshly chopped Italian parsley and add some cranks of freshly ground black pepper. Serve with a sturdy cracker or little toasts.
- Note: if you wish, you can weigh down the Pate to compress a bit by placing an equal size loaf pan that is filled with dry beans atop the baked Pate (you need to remove the foil to do this). Weigh down for 30 minutes.
CONTEST-WINNING HOLIDAY GLAZED HAM
I like to serve this juicy, mouthwatering Thanksgiving ham with mashed potatoes and colorful vegetables. The apricot glaze is delicious, and the pineapple and cloves assure a truly lovely presentation. -Diane Freeman, Falkland, British Columbia
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.
Nutrition Facts : Calories 248 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 1774mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 32g protein.
HAM PATE
This is a recipe I got from my good friend Mabel many years ago. It is lovely served with crisp crackers. I usually make it at least once during the holiday season. It's also a good way to get rid of some of that leftover ham. Plan ahead as it needs to chill overnight. (times do not reflect this)
Provided by MarieRynr
Categories Spreads
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients together, except for the butter.
- Pack into a serving dish, pressing down quite firmly.
- Melt butter and pour a thin layer over the ham mixture.
- Refrigerate overnight.
- Serve with crackers.
Nutrition Facts : Calories 560.4, Fat 41.3, SaturatedFat 16.2, Cholesterol 119.3, Sodium 2829.8, Carbohydrate 22.6, Fiber 1.1, Sugar 6.4, Protein 26.6
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
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