oh - Christmas Dinner: Grand Style Made Easy
A dark brown sugar crust makes this ham incredibly yummy. Any leftover slices should make their way onto biscuits.
Slice away hard outer skin from ham with a sharp knife, leaving a thin layer of fat. Place ham, fat side up, on a rack in a shallow roasting pan. Score top of ham in a diamond pattern; insert a meat thermometer into ham, making sure it does not touch fat or bone.
Bake ham on lowest oven rack at 325° for 1 1/2 hours. Remove ham from oven, leaving oven on. Brush ham with honey. Combine sugar and spices; pat over honey, coating ham well.
Return ham to oven, and continue to bake at 325° for 35 to 45 minutes or until thermometer registers 148°. (Cover ham with aluminum foil during the last 20 minutes, if necessary, to prevent excessive browning.) Let ham stand 15 minutes before carving.
Juicy meat and darkly glazed skin set this holiday bird apart. A wonderful orange marmalade and honey glaze gives this a sweet twist from grandma's traditional turkey. If your turkey is frozen, place turkey in its original wrapper in a pan, and refrigerate two to three days or until thawed.
Remove giblets and neck from turkey; place in refrigerator for use in Giblet Gravy. Rinse turkey with cold water; pat dry with paper towels. Place turkey, breast side up, on a rack in a lightly greased roasting pan. Lift wing tips up and over back, and tuck under bird.
Combine salt and next 3 ingredients in a small bowl; rub some of seasoning inside turkey cavity. Combine remaining herb mixture with softened butter, and rub all over outside of turkey, legs and all. Tie ends of legs together with heavy string or tuck under flap of skin around tail.
Bake, uncovered, at 325° for 1 hour and 30 minutes.
Combine orange juice, marmalade, and honey, stirring well. Brush half of orange glaze over turkey; bake 1 to 1 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 170°, brushing with orange glaze every 30 minutes. Shield turkey with aluminum foil during cooking, if necessary, to prevent overbrowning.
Transfer turkey to a serving platter, reserving pan drippings for Giblet Gravy. Let turkey stand, covered with foil, 15 minutes before carving. Garnish platter, if desired. Serve turkey with Giblet Gravy.
Use a package of cornbread mix and a can of refrigerated biscuits to make this quick and easy cornbread dressing.
Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in a large bowl. Set aside.
Melt butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add sautéed vegetables, broth, and remaining ingredients to crumbled cornbread; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish.
Bake, uncovered, at 350° for 55 minutes or until browned.
Make-Ahead Note: Prepare recipe as directed; do not bake. Cover and freeze dressing up to 3 months or refrigerate up to 24 hours. Remove from refrigerator; let stand 30 minutes. Uncover and bake as directed.
Aside from its traditional place on the holiday dinner plate, this sauce makes a great topping for waffles or pancakes, too.
Combine all ingredients in a heavy saucepan. Bring mixture to a boil; reduce heat, and simmer 8 minutes or just until cranberries begin to pop, stirring often. Pour sauce into a serving bowl, and let cool completely. Serve chilled, if desired.
Make-Ahead Note: Sauce can be made up to 1 week ahead. Keep covered in refrigerator.
Vanilla bean paste enhances the glaze for these sweet potatoes.
Place washed sweet potatoes on a baking sheet; prick each potato with a fork. Bake at 450° for 45 minutes or until almost tender. Let potatoes cool to the touch.
Peel potatoes, and cut into 1/2"-thick slices. Arrange potato slices in a lightly greased 13" x 9" baking dish or round 3-qt. casserole. Top with pecan halves.
Combine orange juice and next 4 ingredients in a small saucepan, stirring well. Bring glaze mixture to a boil; boil 1 minute or until thickened and bubbly. Stir in vanilla bean paste. Pour or spoon orange glaze over sweet potato slices.
Bake, uncovered, at 350° for 30 to 45 minutes or until glaze is thickened.
Make-Ahead Note: After baked sweet potatoes have cooled, cover and refrigerate up to 24 hours. The next day, peel and slice potatoes, and let come to room temperature before baking as directed above.
We especially liked this side dish paired with ham.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
Sauté green onions in hot drippings 2 minutes. Stir in corn, lima beans, and broth. Cook, uncovered, 15 minutes or until beans are just tender and most of broth evaporates, stirring often. Stir in bacon, tomatoes, basil, salt, and pepper. Cook 1 to 2 minutes or until thoroughly heated.
Every busy holiday menu needs at least one easy side dish. Cook the beans and slice the onion a day ahead.
Cook green beans in boiling salted water 5 to 7 minutes or until crisp-tender. Plunge beans in ice water to stop the cooking process; drain and set aside.
Heat oil in a large skillet or sauté pan over medium heat; add onion and garlic, and sauté 15 to 20 minutes or until tender and onion starts to caramelize. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until beans are heated. Serve hot.
Make-Ahead Note: Place cooked green beans in a large zip-top plastic bag, and store in refrigerator up to 1 day. When ready to use, simply toss in with caramelized onions, and sauté until warm.
This vibrant salad will brighten your holiday table. For a slightly sweeter salad, use Gala or Fuji apples in place of Granny Smith.
Combine first 3 ingredients in a medium bowl, stirring well. Toss apples with next 4 ingredients in a large bowl. Add mayonnaise dressing, and toss to coat. (Salad can be prepared a day ahead; cover and refrigerate overnight).
Fold toasted pecans into salad. Line a serving bowl with radicchio leaves and spoon in salad or arrange radicchio leaves on each plate, and spoon salad into leaves.
Classic ambrosia is spiced with peppercorns and is topped with sweetened coconut and maraschino cherries.
Bring first 6 ingredients to a boil in a small saucepan over medium heat. Remove from heat; stir in vanilla.
Cover and let stand 30 minutes. Pour syrup through a wire-mesh strainer into a small bowl, discarding ginger and spices. Cool completely; chill.
Combine sectioned oranges and pineapple in a large bowl. Gently stir in chilled syrup. Spoon fruit and syrup into individual dessert dishes. Sprinkle with coconut, and top with cherries.
Make-Ahead Note: Prepare fruit. Seal in a zip-top freezer bag, and refrigerate overnight. Cover and chill ginger syrup overnight. Combine fruit and syrup before serving.
Pumpkin, a classic holiday flavor, gets blended with a yummy pecan streusel and doused with a fudgelike icing in this cake, an Editors' Favorite.
Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter. Use fingers to pinch streusel into big clumps. Set aside.
Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Stir together pumpkin and 1/4 cup rum in a bowl. Combine flour and next 7 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.
Pour half of batter into a well-greased and floured 12-cup Bundt pan. (We recommend greasing pan with shortening.) Sprinkle batter with streusel; top with remaining batter.
Bake at 325° for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan. Cook, stirring constantly, over medium-low heat, until butter melts and sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil 3 minutes. Remove from heat, and stir in 1 tsp. rum.
Place powdered sugar in a bowl; pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth. Let cool 20 to 25 minutes or until lukewarm. Spoon icing over cooled cake, and let stand until icing is firm.
Honey and Brown Sugar-Crusted Ham
Marmalade-Glazed Turkey and Giblet Gravy
Shortcut Cornbread Dressing
Citrus Sweet Potato Rounds
Seasoned Green Beans
Waldorf Salad Jubilee
Pumpkin-Rum Cake with Brown Sugar Icing
This classic Southern feast features both ham and turkey options, side dishes with make-ahead tips, and a simple fruit dessert as well as a luscious cake.
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