EDITOR’S NOTE: Jan Lee will return in the Midweek and Weekend Editions, next week, for more holiday recipes. In the meantime, enjoy these Christmas favorites we’ve picked out for you!
This is an easy and delicious ham to serve at Christmastime. For variety, brush the orange glaze on a roast turkey!
1 12-pound fully cooked smoked whole ham
2 tablespoons whole cloves
2 (10-ounce) jars orange marmalade
1 cup orange juice
2 tablespoons prepared mustard
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup dark seedless raisins
1 (15 1/4-ounce) can pineapple rings for garnish
Maraschino cherries and parsley sprigs for garnish
1. With sharp knife, remove skin and trim all but about 1/4-inch fat from ham. Stud ham with whole cloves. Place ham, fat-side up, on rack in large roasting pan. Insert meat thermometer into thickest part of ham, being careful that pointed end of thermometer does not touch bone. Bake ham in 325 F oven 2 1/2 hours. If ham browns too quickly, cover with a tent of foil.
2. After ham has baked 2 1/2 hours, prepare glaze: In 2-quart saucepan over medium-high heat, heat marmalade, orange juice, mustard, ground cloves and ground ginger to boiling. Reduce heat to low; simmer 5 minutes. Brush some of the glaze over ham; bake 30 minutes or longer until meat thermometer reaches 140 F (about 15 minutes per pound). Add raisins to remaining marmalade mixture; heat through and keep warm.
3. To serve, place ham on large, warm platter; garnish with drained pineapple rings, maraschino cherries and parsley sprigs. Serve with remaining marmalade mixture. Makes 18 servings.
- Each serving: About 380 calories, 16g fat, 80mg cholesterol, 2,300mg sodium.
Christmas Fruit Drops
The perfect holiday sweets for an old-fashioned swap with friends.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1/2 cup (packed) dark brown sugar
1 teaspoon vanilla extract
3 large eggs
2 cups toasted rice cereal
1 cup walnuts, toasted and coarsely chopped
1/2 cups red candied cherries, coarsely chopped
1/2 cups green candied cherries, coarsely chopped
1 1/2 cups white chocolate chips
1. Heat oven to 350 F. Grease large cookie sheet.
2. On waxed paper, combine flour, baking soda and salt. In large bowl, with mixer at medium speed, beat butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in cereal, walnuts, cherries and 1 cup chocolate chips.
3. Drop dough by rounded teaspoons, 1 inch apart, onto cookie sheet. Bake cookies 10 to 11 minutes or until golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
4. Place remaining 1/2 cup chocolate chips in small microwave-safe-bowl; heat in microwave on Medium (50 percent power) about 2 minutes or until chocolate melts, stirring once. Stir until smooth. Place cookies on waxed paper; drizzle with melted chocolate. When chocolate is set, store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months. Makes 6 dozen cookies.
- Each serving: 100 calories, 6g total fat (2g saturated), 17mg cholesterol, 80mg sodium, 12g carb., 1g protein.