Thankfulness. I can think of so many things to be thankful for, on this day after Thanksgiving! It has been such fun, following this blog and getting to know all of you–though I have to admit I’m now a bit behind. We had a snowstorm and then didn’t have any cable service for a week–Internet, Cable TV or phone. One doesn’t always fully appreciate these services until they are gone! :) But I’m finally back online, just in time to extend best wishes to everyone here as we continue through the Thanksgiving weekend and head on toward the Christmas season!
Being together with a house full of family yesterday has also made me feel so blessed. Our oldest son and his family came from Wisconsin, our daughter Emily and her husband drove up from the Mississippi Gulf Coast with their two dogs, our other son and his family are just an hour away, and we were happy to have other relatives here as well. Were you able to be with family or friends for Thanksgiving?
As much as I love to cook, I have to admit that I was very grateful for Emily’s tireless help with the meal. I couldn’t have done it without her. I want to share a recipe she brought–one that I plan to use again and again, and probably even this Christmas along with our traditional Swedish fare.
And speaking of Christmas–I can’t wait to start decorating this weekend! With the decorating, Christmas cards and baking, the coming weeks will speed by way too fast. When do you start your holiday preparations?
Wishing you all the best,
HAM: Fully-cooked, bone-in spiral cut ham 9-10 pounds
GLAZE: mix the following ingredients and bring to boil, then simmer for 5 – 10 minutes:
1 1/3 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1 orange, juice and zest
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
GARNISH: Pineapple rings, cherries, toothpicks
Line bottom of electric roaster’s insert pan with foil, shiny side up. (Or, bake in regular oven)
Place rack on top of foil, add ham, cut side down. Set roaster at 325 degrees F (165 degrees C).
Bake for two hours in roaster. Then, brush with glaze and continue baking for an extra 45 minutes—brushing on more glaze every ten minutes. At time of last glaze addition, decorate with pineapple rings and cherries (place a cherry in the center of each ring and hold in place with a toothpick through each cherry) Let the ham rest 15 minutes before serving.