RECIPES FOR CHRISTMAS

Dad / Chef / Author ^ | Carlo3b

[carlo3b]

RECIPES FOR CHRISTMAS

Plan for your Christmas Feast and Gifts HERE!

Holiday Ham with Fruit and Root Beer Glazed

 
BOILING AND SYRUP INGREDIENTS:

• 6  12oz bottles root beer (high quality)

• 1 red apple, sliced

• 1 green apple, sliced

• 1 cup red seedless grapes

• 1/2 orange, sliced

• 1/2 tsp cloves

• cracked black pepper to taste

• 1 tsp file (ground sassafras)

BOILING HAM:
1) Place ham in a heavy-bottomed black iron pot or dutch oven.
2) Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. 3) Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup.
4) Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses.
CAUTION: Do not burn, or scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.

INGREDIENTS:

• 1 (5 - 10 pounds) smoked ham

• 1/2 cup root beer syrup (reserved)

• 1 cup Creole mustard

• 1/2 cup brown sugar

• 1/4 cup pineapple juice

• 1/4 cup cracked black pepper

• pinch of cinnamon

• pinch of nutmeg

• pinch of allspice

• pinch of ground clove

Preheat oven to 350 degrees F.
1) Place in the mixing bowl, all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated.
2) Place ham in center of dutch oven and coat completely with the sweet mustard mixture.
3) *Bake uncovered for 1 hour.
*Preparing a decorated the ham for the table centerpiece. Start by uusing a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure pineapple slices or fresh strawberries to the top of the ham before baking.
SERVES: 6
 
 

[jellybean]

Awwwwwwwwww, and I ate the pasta for both of ya!! ....LOLOL

WHAT???? You had pasta?? And I was beginnin' to feel bad 'cuz ya didn't get no cookies!!!

Christie...Carlo had pasta and he didn't share!!!

Geeeeesh...stuck here in Pittsburgh with nothin' but bread and water...

[jellybean]

49. Windex gets rid of zits.

Does it leave you with a clear, streak-free completion? :)

Thanks for the tip! I'll add it to the collection.

[jellybean]

That was one of my favorites too!

[jellybean]

Mornin' Meekie...thanks for the decorations!

[MeekOneGOP]

Mornin' !.....my pleasure.

[Howie]

Carlo, just to be fair, here's Howie carving the Thanksgiving ham. (With a little puppy-help)

[stanz]

Well, so far, no strike. But that doesn't mean that it won't happen later today. They're still negotiating. I'm ready for my vacation (next week) now.

[stanz]

That was a beautiful graphic. How do you do it? I'm lucky I can post photos.

[carlo3b]

Wow Howie what a great picture, and how really, really good looking.....sigh... Is she housebroken....LOLOL

[carlo3b]

It's blackmail, threatening a strike just before Christmas... shameful...... blatant union Humbug... Be sure to wear your long johns cutie, it may be a long walk home...LOLOL

[carlo3b]

How absolutly beautiful those pictures are MeeknMing, and how wonderfully they spread the season cheer. Thank you for posting them, and keeping our little corner thread alive with love.. smiles ;)

[stanz]

I have red ones with a trap door.

[Howie]

A pinup just for you, Carlo!

[carlo3b]

Our little thank you to all;

THE WORLD'S GREATEST EGGNOG

• 1 quart milk
• 2 cinnamon sticks
• 1 vanilla bean, split
• 5 cloves
• 10 blades of mace
• 12 egg yolks
• 1&1/2 cups sugar
• 1&1/2 cups dark rum
• 1&1/2 cups brandy, use a good one, but not your best Courvoisier or Napoleon
• 1 tablespoon vanilla
• 1 quart of "half-and-half"* or 1 quart of light cream or 1 cup of heavy cream plus 3 more cups of milk
• freshly grated nutmeg to taste

1)Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
2) Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
3) Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.
Yield: 12 servings.

This Eggnog recipe is from the NY Times, 12/27/89. Nevertheless, GAG PUKE SPIT, I like it! LOLOL

[carlo3b]

YIKES!!!!!!!....OHMYGAWD...be still my heart....Bwhahahhahhaha...a...er...is she married or...seeing someone? ;)

[carlo3b]

I have red ones with a trap door.

Oh, those Holiday ones...so chic and appropriate.. HO HO HO ... We've seen **Candy's**...sign... Any pic's?

[TwoStep]

LOL ~~-PINUP ~~ **BUMP**

[sonserae]

It's not a real tip...you have to see "Big Fat Greek Wedding" to get the joke!!!

[stanz]

[stanz]

Definitely gonna make that egg nog. Noelita asked for it.