Choose the size ham that best suits your family. Bake it 20 minutes per pound and 20 minutes more once you add the second layer of glaze. Sop up the drippings with warm rolls.
Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett
1. Preheat oven to 350°. If necessary, trim skin or excess fat from ham. Stir together brown sugar and next 2 ingredients in a small bowl. Brush half of glaze over ham. Wrap ham tightly with heavy-duty aluminum foil. Place in a foil-lined 13- x 9-inch pan.
2. Bake ham at 350° for 2 hours and 40 minutes or until a meat thermometer inserted into ham registers 148°. Uncover ham and brush with remaining glaze. Bake, uncovered, 20 to 30 minutes or until lightly browned. Transfer to a serving dish; let stand 20 minutes. Skim fat from pan drippings, and serve with ham. Garnish, if desired.
Southern Living OCTOBER 2010
Christy says, "I make a triple batch of these and freeze leftovers in quart-size freezer bags to use at another meal on a busy day."
Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett
1. Cook bacon and onion in a Dutch oven over medium heat, stirring often, 6 to 8 minutes or until browned. Transfer bacon mixture to a plate, reserving drippings in Dutch oven.
2. Cook beans in hot drippings, stirring often, 8 to 10 minutes or to desired degree of tenderness. Stir in vinegar, sugar, and bacon mixture. Cook, stirring often, 3 minutes or until thoroughly heated. Season with salt and pepper to taste.
Southern Living OCTOBER 2010
Christy serves this over a salad of mixed greens, chopped apple, toasted pecans, and dried cranberries.
Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett
1. Sauté onion in 1 Tbsp. hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 Tbsp. vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.
2. Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.
Southern Living OCTOBER 2010
This is definitely a cookie lover's version. Serve right away if you like crispy cookies, or chill overnight for softer texture. Delicious served warm, at room temperature, or chilled. If you omit the meringue, you won't need to bake the pudding.
Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett
1. Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
2. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.
3. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
4. Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.
**1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)
Southern Living OCTOBER 2010
This recipe may be made ahead and chilled. Double or triple it for larger groups or to keep in the refrigerator for sippin'.
Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett
Stir together apple juice, pineapple juice, orange juice, and lemon juice. Serve over ice. Garnish, if desired.
Southern Living OCTOBER 2010
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Christy's Sunday Dinner Menu
