Christmas Ham with Carrots and Creamy Potatoes
Whether you are bringing part of the meal to the family dinner or cooking it all yourself, here are some great holiday dishes. I will probably make these and add oyster dressing, cranberry and pecan pies and sweet dinner rolls for our Christmas dinner. I’ll post these recipes in the days to come.
I altered Emeril Legasse’s Cola Ham recipe just slightly for what I am calling, Christmas Ham. My young son helped me baste it every 15 minutes. The best part about making ham for dinner is that the bone can be used to make black eyed peas on New Year’s Day.
Christmas Cola Ham
1 lg cooked ham
1 liter of cola
3/4 cup cherry preserves
1/2 cup orange juice
1 teaspoon ground allspice
Preheat oven to 325 degrees F.
Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
Meanwhile, in a medium saucepan combine the cherry preserves, and orange juice over medium heat and cook, stirring, until melted, 1 to 2 minutes.
Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes.
Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing.
Creamy Baked Potatoes
8 potatoes, peeled and cut into 1/8" slices
salt and white pepper to taste
2-1/2 cups heavy whipping cream
3 Tbsp. Dijon mustard
3 garlic cloves, minced
3 Tbsp. butter
1/3 cup grated Parmesan cheese
Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes.
Cover and bake at 350 degrees for 1 hour. Remove cover and evenly top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender.
Ginger Glazed Carrots
1 lb carrots chopped
2 tablespoons butter
1 teaspoon salt
1 cup ginger ale
1 teaspoon chili powder
In large skillet combine all but chili powder. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze. Serve immediately.