Caribbean Ham Glaze

Ham is a holiday staple.  I've eaten it for so many years, in so many ways, that we actually took a break from having ham for a few Christmases. But the kids began to clamor for more "traditional" holiday fare. So I gave in this year. And when I did, there was no question which glaze I would use.  My sister, Jami, first made this for me several years ago.  I love the fruitiness, and like that it's not overly sweet.

Here's what you'll need:
1/3 c fresh orange juice
1 TBSP whole cloves
1/2 c light brown sugar
2 TBSP rum (I used pineapple)
3 tsp corn starch
1 8-oz can crushed pineapple (UN drained)
1 15-oz can mandarin oranges (drained)

Preheat oven to 325.  Use a sharp knife to cut a criss-cross pattern an inch deep into the top of a 5-6 pound ham (I used boneless).  Set aside.

Combine orange juice and cloves in a small saucepan.  Bring to a boil.  Reduce heat and simmer 5 minutes. Strain out the cloves; return the juice to the pot.  Add the brown sugar and stir to dissolve.

Combine the rum and cornstarch in a small bowl.  Stir into the mixture in the pot.  Bring to a boil.  Cook 1 minute.  Remove from heat and stir in the fruit.  Spoon over the ham.

Bake at 325 for 15 minutes per pound, or as directed on wrapper.

Enjoy!

Apricot Rugelach

Rugelach is one of those cookies that looks like it might have taken a long time, but it's actually quite easy.  It starts with an easy cream cheese dough which makes it rich creamy.  The filling can be changed to fit every taste, so the results are endless.

Here's what you'll need:
1 c unsalted butter, room temp
8 oz cream cheese, room temp
2 1/2 c flour
2 c fruit preserves (I used apricot filling)

Cream the butter and cream cheese until light and fluffy.

Add the flour and mix just until the flour is incorporated.  Divide the dough into 3; shape each into a disk. The easiest way to do this is to put one-third on a sheet of plastic wrap.  Fold one side over.

Fold the remaining sides over, and shape the dough into a disk, using the plastic as a guide.  This will help keep your hands clean.  Flatten slightly.

Place the dough in the fridge and chill at least 1 hour and up to two days.

When you're ready to make the cookies, take the dough out of the fridge and put on a wire rack for 10-15 minutes.  This will take some of the chill off the dough and allow you to roll it easier.

Preheat the oven to 350.  Line two baking sheets with parchment paper.  Set aside.

Roll the first disk into a 10-inch circle, about 1/4" thick.

Spread with about 3 TBSP of fruit preserves.

Cut the circle into 16 even wedges.  I use a pizza cutter to make it easier.

Beginning at the widest edge, loosely roll the dough over the filling.

Repeat with remaining dough and fruit preserves.  Bake at 350 for 12-15 minutes, just until they begin to brown.  Cool on pans 3 minutes before removing.  Makes 4 dozen.  Store, tightly covered, in the fridge for a week or in the freezer for up to 2 months.

Enjoy!

My Mom's Pumpkin Pie

Fall means all-things pumpkin, but on the top of my list is pumpkin pie.  My mom mainly made it for the holidays, but it's so easy to make it just about any time now (especially if you use store-bought crusts).  This version is loaded with warm spices and makes the house smell heavenly as it bakes.

Here's what you'll need:
1 9-inch unbaked pie crust
3 eggs
1 c sugar
1 1/2 c evaporated milk (1 lg can)
1 15-oz can pumpkin puree
1 tsp cinnamon
1/2 tsp salt
1/4 tsp EACH ginger, cloves and nutmeg
whipped cream, to serve

Preheat oven to 425.  Fit pie crust into 9-inch deep dish pie plate.  Set aside.

Whisk eggs with sugar until foamy and light yellow.  Whisk in milk and pumpkin until well blended.  Stir in the spices.

Pour into prepared pie shell and bake 10 minutes.  Lower oven temp to 350 and bake 25-30 minutes longer, until custard is set in the middle.  It will also look a little puffed.

Cool on wire rack until room temp, then chill several hours before serving.  Top with whipped cream.

Enjoy!