Tangerine - Glazed Easter Ham with baby carrots
- Ham (I got an 8 lb. honey ham from Costco)
- Salt & Pepper (to taste)
- 1 bunch of fresh sage leaves
- 1/4 cup EVOO
- 2 stick of butter, cut into chunks
- 2 tangerines, sliced thin, seeds removed
- 2 cups tangerine juice
- 2 cups light brown sugar, packed
- 1 cup water
- 1/4 teaspoon whole cloves
- 2 cinnamon sticks
- 1 1/2 lbs. carrots, peeled
1. Preheat the oven to 300 degrees F.
2. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
3. After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
4. Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
5. Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
Twice Baked Potato Casserole
- 10 large russet potatoes (7 lbs total)
- 1 stick plus 1 additional tablespoon of butter
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons salt
- 1 1/2 teaspoons of pepper
- 3/4 lb bacon (crumble)
- 1/2 lb sharp, white cheddar (cubed)
- 3/4 cup mild cheddar (cubed)
- 1/2 cup of chopped green onions
- 3 eggs (lightly beaten)
1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
3. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth.
4. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
5. Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
6. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
- 2 large cauliflower, broken into flowerets
- 12 tablespoons butter
- 1/2 cup flour
- 2 teaspoon salt
- 4 cups milk
- 4 tablespoons prepared mustard
- 1 cup soft bread crumbs
- 1/2 cup Parmesan cheese
1. Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish.
2. In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole.
3. Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs. Bake at 375° for 20 minutes, or until bubbly and browned.
I am going to be having a "deviled egg tasting" so I will be making three different kinds of eggs!
#1 Ranch Deviled Eggs
I put this recipe in an earlier blog, so please click here for that recipe!
#2 Blue Cheese Deviled Eggs
Click here for that one!
#3 Bacon Cheddar Deviled Eggs
You got it! Click here!
(Many other fun and yummy deviled egg recipes from: www. deviledegg.org) Check 'er out!
Herb Topped Rolls
Click here for that recipe!
Drum Stick Dessert
1. Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
2 Cream next 3 ingredients together.
3 Add vanilla, the eggs, and cool whip.
4 Spread filling into crust.
5 Dribble on sauce and marbilize with a knife.
6 Sprinkle remaining crumbs on top.
8 Thaw before eating.
|I hope mine turns out this pretty!|
- 2 c. flour
- 2 c. sugar
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 1/2 c. cooking oil
- 4 eggs
- 3 c. carrots (finely grated) * Tip - shred your own for a more moist cake!
- 8 oz. cream cheese
- 1/2 c butter (softened)
- 2 tsp. vanilla
- 1 box powdered sugar
- 1/2 c. pecan (optional)
1. Sift dry ingredients, add oil, stirring occasionally. Add remaining ingredients and mix.
2. Bake in ungreased 9 x 13 pan. Bake at 350 for 45 minutes.
3. For the frosting, cream the cream cheese and butter together. Add sugar gradually. Mix well.
4. Add vanilla and nuts.