-while a Roast Turkey Dinner is the most popular Thanksgiving fare I am more partial to a baked ham with all the fixings; and I usually serve both:)
Homestyle Honey Baked Spiral Ham
5-10 pound quality spiral ham (Publix Supermarket brand is a very good quality ham)
1 cup light brown sugar
1/2 cup clover honey
Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
Place spiral cut ham on the rack in a heavy duty foil roasting pan. Cover ham with no-stick aluminum foil and bake for half the estimated cooking time (about 10 minutes per pound). In a saucepan add the sugar and honey and cook over medium heat until smooth and brown sugar is almost dissolved. Pour the mixture over the ham and continue baking the ham for another ten minutes per pound, basting occasionally with the pan drippings.
Ham is done when the meat thermometer registers 160 degrees F.
Allow the ham to stand for 15 minutes before serving.
Moist and Sweet Cornbread
1 c. cornmeal
3 c. all-purpose flour
1⅓ c. sugar
2 Tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup. melted butter
2 Tablespoons honey
4 eggs, beaten
2½ cups whole milk
Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
Remove from oven, cut in 10 or 12 generous-sized squares.
My Favorite Mac ‘n Cheese
3 cups Béchamel sauce(recipe below)
1 pound your favorite tubular pasta
4 ounces Parmesan Cheese, freshly grated
¾ pound Fontina Cheese, coarsely grated
Sea Salt and Cracked Black Pepper, to taste
2 cups bread crumbs made from grating day old Italian or French bread and then tossed with one stick of grated, cold from the fridge, salted butter.
Prepare the Béchamel according to the recipe provided.
Having made the sauce, boil the pasta until it is just al dente (a bit firm to the bite). Drain and set aside. Combine the grated cheeses and set aside. Butter an attractive baking dish that can hold approximately 3 quarts.
Place 1/3 of your well-drained pasta in the buttered baking dish; cover it with 1/3 of the cheese and pour 1/3 of the sauce over the cheese. Sprinkle the black pepper and sea salt over the sauce. Make two more layers in the same manner and then evenly cover the entire top with buttered breadcrumbs. Put the dish into a preheated 350 degrees F. oven and bake for 15 to 20 minutes or until well browned and bubbly.
3 Tbsp. butter; 3 Tbsp. flour; ½ onion, minced; 2 ½ cups hot milk, peppercorns; 1 tsp. thyme, 1 small bay leaf; sea salt and grated nutmeg
In the top of a double boiler heat the butter until bubbly. Add the finely chopped onion and let it cook over very low heat for 3 to 4 minutes- stir in the flour and continue cooking a few minutes more, then begin adding the milk bit by bit and stir with a whisk while you do. The sauce will begin to thicken after a few minutes. Add a few peppercorns, thyme and bay leaf. Sprinkle with a little sea salt and nutmeg and let it cook slowly for 10 to 15 minutes, then strain through a sieve/strainer.
Best Coleslaw Ever!
6 cups finely shredded cabbage (or Angel Hair cabbage in a bag for convenience)
1 cup finely shredded carrot
1 cup of your favorite mayonnaise
1/4 cup cider or white vinegar
1/4 cup sugar
Salt, Coarse or Cracked Black Pepper and unsweetened applesauce to taste
Combine cabbage and carrots. In another bowl, make dressing by whisking together the mayonnaise, vinegar and sugar. Add to this a teaspoon of salt and a Tablespoon of pepper. Add cabbage mix. Adjust salt and pepper to your pallet. For a juicier/slightly sweeter coleslaw start adding applesauce a teaspoon at a time until the flavor is where you want it. Chill at least two hours, stirring occasionally.