The thought of Christmas dinner is sure to inspire many people to think about the great food they have eaten. This month’s recipes will give you some ideas to help prepare your scrumptious feast this year.
Baked Ham with Maple Mustard Sauce
Time: 45 minutes
1 – 3 pound Mesquite smoked ham
1 cup Yellow mustard
1/2 cup Dijon mustard
1/2 cup real maple syrup
1/2 cup orange juice
Heat oven to 450 degrees Fahrenheit. Place ham in a large baking casserole dish and cut slits on the skin creating a crisscross design. Place in the oven and bake for 20 minutes until the slits start to open. Meanwhile, combine the two mustards with 1/4 cup maple syrup. Remove the ham from the oven, pour the orange juice over it, then spread the mustard mixture over the skin (letting some of mixture drip over the sides). Return ham to oven and bake for another 25 minutes or until the mustard over the skin has browned. Serve hot or cold when done.
(Tip for cleaning the casserole dish as the sauce sticks heavily to it: Soak in hot water with a dishwasher cube or dishwasher powder.)
Broccoli and Sweet Potato Gratin
Time: 45 minutes
2 large sweet potatoes, sliced thickly
1 head of broccoli, core and stems cut
1/2 cup toasted bread crumbs
1/3 cup olive or canola oil
Salt & Pepper
Heat oven to 400 degrees Fahrenheit. Using a steamer, steam the potatoes and broccoli until almost tender. Set aside to cool. Grease (using some of the oil) a round baking dish, neatly arrange the potato slices on the bottom then arrange the broccoli flowerettes on top. Drizzle with oil, sprinkle with salt and pepper and breadcrumbs. Bake in for approximately 15-20 minutes until browned.
Spinach Salad with Warm Prosciutto and Bacon Dressing plus Homemade Croutons
Time: 20 mins
Ingredients (Salad & Dressing)
1 bag of leaf spinach, washed and broken into large pieces
7-8 slices bacon, cut into small pieces
7-8 slices prosciutto cut into small pieces
1 tsp olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
salt and fresh ground pepper
1/2 cup heavy cream
1/4 cup freshly grated Romano cheese
In a small skillet fry the prosciutto and bacon in 1 tsp olive oil until very crisp. Remove the bacon and prosciutto from the fat with a slotted spoon and lay them on paper towels to absorb excess. In a medium deep bowl, pour in the leftover fat from frying, add lemon juice, vinegar, salt, pepper and heavy cream. With a wire whisk, mix well until well blended and smooth, then pour into a small saucepan and warm on low. Set aside and grate the cheese into a small bowl.
4 slices day-old bread or 1/2 a french baguette, cut into 1″ squares.
1/4 cup olive oil for drizzling – or better still spraying if you have a spray bottle
Turn oven on to “broil”. Line a large cookie sheet with parchment paper and place bread pieces evenly on top. Drizzle or spray with oil, then lightly salt. Broil for a couple of minutes (watching carefully!) until golden, then remove from oven and flip them over with a spatula and return to oven. Repeat the process until evenly brown all over. Remove from oven.
In a large salad bowl, add the spinach and bacon/prosciutto. Drizzle with warm sauce and add croutons. Mix with salad spoons until well coated. Sprinkle Romano cheese on top and serve!
Used with permission from Jump Into My Kitchen