Apricot Honey Spiced Ham

 

Well, I've made a lot of Ham dinners in my life but nothing as spectacular as the one I made this year! Really. Best ever! There was nothing special about the actual ham I bought.... it was a fully cooked bone-in ham, shank end...about 6 pounds). What made it the best? The incredible glaze I made up as I went along. I knew exactly what I wanted.... a wonderfully sweet and tangy thick and sticky glaze with that touch of citrus. OMG it was to die for.

 

 

 

 

 

 

 

 

 

 

 

  

Apricot Honey Spiced Ham

 1 fully cooked bone-in ham, shank end (about 7-10 pounds)

1/2 cup honey

1/4 cup apricot jam

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

4 cloves garlic, smashed

Pinch of red pepper flakes

Zest and juice of 1 orange

Freshly ground black pepper                         Set the ham out for about 2 hours at room temperature. Preheat the oven to 325 degrees and adjust the oven rack to the lowest level.                         Using a sharp paring knife, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.                         Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes. Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, red pepper flakes, orange zest and juice and black pepper until combined.                                    Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.  If you want it thicker, add more jam and honey.                           Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over.                          Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees, 10 to 12 minutes per pound, about 1 hour more. Loosely cover the ham with foil and let rest 15 minutes before slicing. Drizzle remaining glaze over ham when serving if desired.                      Photography is the property of and copyrighted to Welcome Home

Melting Sweet Potato Rounds

 

 

 

 

 

 

 

 

 

 

 

 

 

A delightful new twist on sweet potatoes that melt in your mouth.  These are so good that I make them all the time, not just for holidays. They are that good!  The edges get caramelized and crisp and the centers are so soft. The combo of the cinnamon and maple syrup add the right amount of sweetness with a depth of flavor. The pecans give them the finishing touch of crunch.

Melting Sweet Potato Rounds

 4 small sweet potatoes, peeled and sliced into 1/2-inch rounds

2 Tablespoon of butter, melted

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

½ cup real maple syrup (not pancake syrup)

½ cup chopped pecans

 

Preheat the oven to 425 degrees F. Slice your peeled potatoes in 1/2 inch rounds. 

 

 

 

 

 

 

 

 

 

 

Add the sliced potatoes, melted butter, cinnamon and salt to a medium bowl and toss to coat. 

 

 

 

 

 

 

 

 

 

 

Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes.

 

 

 

 

 

 

 

 

 

 

Flip the potatoes, then drizzle them with the maple syrup and continue to bake for about 15-18 more minutes or until the potatoes are golden brown and crisp on the outside but soft on the inside. 

 

 

 

 

 

 

 

 

 

Arrange on a plate and sprinkle with the pecans. Enjoy!

 

 

  

Photography is the property of and copyrighted to Welcome Home.

Home For The Holidays

My Christmas book. 

"Home For The Holidays."    

The tradition I love most is that big Christmas dinner where families gather to share laughter and love. Growing up, the meal rarely changed and the table was set with Mom’s beautiful Christmas dinnerware all full of the same wonderful food. At the center of the table was her huge honey glazed ham or her golden brown turkey. I hope this cookbook takes you down memory lane and that the recipes transport you back home for Christmas.

To buy this book in E-book format for only $4.99, click on this link: 

http://www.blurb.com/b/7642170-home-for-the-holidays?ebook=608314

Texas Potatoes

 Texas Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

Trust me when I tell you this…. Not that you wouldn’t trust me…but I am serious about trusting me on this one.  First, you will NOT believe how easy this is the make.  Second, you will not believe how creamy and delicious they really are with a buttery cracker mix on top that gets crispy and golden brown.  Third, you will not believe how fast they go when you serve them with your meal.  But trust me when I say these are the best potatoes you will ever eat!

Texas Potatoes

1/2 cup chopped onion

2 cans cream of chicken soup (10.5 oz each)

½ cup sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

1 pkg frozen diced hash brown potatoes, thawed

½ cup melted butter, divided

1-2 sleeves of Ritz crackers, crumbled

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.

In a large bowl, mix together the two cans of soup and the sour cream until well blended. Add in the onions and half the butter and stir well. Next add the bag of diced hash brown potatoes and mix well.  

 

 

 

 

 

 

 

 

 

 

 

 

Pour mixture into a 9 x 13 pan that has been sprayed with non-stick spray or greased with butter. 

 

 

 

 

 

 

 

 

 

 

 

 

Crumble Ritz crackers and mix with remaining melted butter. Sprinkle on top of the potato mixture.  

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 45-55 minutes.  Allow to sit for about 10 minutes so potatoes will set. 

 

 

 

 

 

 

 

 

 

 

 Serve warm as a side or main dish.

 

 

 

 

 

 

 

 

 

 

 

Out of this world good! 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.