Sunday Dinner Menu: Brown Sugar Glazed Ham
By Brenda Hyde
This is a lovely spring or holiday menu for family and friends. If
you have kids or adults who don't like sweet potatoes add a dish of
boiled new potatoes with minced parsley and butter to the menu.
Ham with Brown Sugar Glaze
Ingredients:
1 fully cooked, boneless ham half (4-5 pounds) ( I like bone-in hams best)
1/3 cup firmly packed light brown sugar
1/3 cup orange juice
Grated peel of 1 orange or tsp. dried orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
Preheat oven to 325 degrees F. Place ham on a rack in a roasting pan.
Bake, uncovered, for 20 minutes per pound or until a meat thermometer
reaches 125 degrees F. Prepare the glaze: in a small saucepan combine
brown sugar, orange juice, orange peel, cloves and allspice; simmer on
low heat for 15 minutes, stirring occasionally. Brush the glaze over the
ham. Bake the ham for 20 to 30 minutes more or until it reaches 135
degrees F. Allow it to stand for 15 minutes before carving. Makes 8
servings.
Sweet Potato Biscuits
Ingredients:
2 cups of self rising flour
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1 stick of butter, melted
1 cup of cooked, sweet potatoes, mashed
1/3 cup of orange juice
1/2 cup of milk
1 egg, beaten
Preheat oven to 350 degrees F. In a large bowl, combine the butter,
sweet potatoes, milk, juice and egg. Mix well. Sift the dry ingredients
together and stir them into the sweet potato mixture, mixing well. Pour
batter into an 8 x 8 inch pan and bake for 30 to 40 minutes-- spray the
pan beforehand with cooking spray. Cool until warm, and cut into 8
squares. Serve with butter. Notes: Cook a large sweet potato in the
microwave, like a potato, but about double the time, cool then mash
for this recipe, or used leftover fresh or canned sweet potatoes.
Roasted Sweet Potatoes
Ingredients:
2 pounds sweet potatoes, cut into 1-1/2-inch pieces
3 large cloves garlic,minced
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1/4 cup toasted chopped pecans
2 tablespoons fresh, minced parsley
1 teaspoon salt
1/4 teaspoon black pepper
In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to
blend well. Roast at 375 degrees F for 50 minutes, stirring occasionally.
Just before serving, sprinkle with nuts, parsley, salt and pepper. Makes
6-8 servings.
Cabbage Stir Fry
Ingredients:
1 head green cabbage, cut into strips
2 cups red cabbage, cut into strips
1 large sweet onion, sliced thin and halved
2 Granny Smith apples, diced
2 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. balsamic vinegar (or wine vinegar)
Salt and pepper to taste
Combine all ingredients in a large pan or skillet and sauté over medium heat
until the cabbage and apples are tender. Season with salt and pepper again
before serving as needed. Serves 8.
Baked Apples and Bananas
Ingredients:
4 apples, peeled,cored and thinly sliced
4 bananas, split lengthwise and cut in half
1 lemon
1 cup dark brown sugar
1/2 cup light brown sugar
2 cups apple juice
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
Vanilla Ice Cream or Pound Cake
Preheat oven to 450 degrees F. Combine the apples and bananas and
put into a shallow baking dish. Cut the lemon in half and squeeze both
halves over the fruit. Combine the remaining ingredients except vanilla
in a saucepan and boil until the sugars are dissolved. Remove from heat,
add vanilla, and pour over bananas and apples. Bake in 450 degree oven
for 20 minutes, or until bubbly. Cool till warm, and serve over pound cake
slices or vanilla ice cream. Top with whipped cream.
About the Author
Brenda Hyde is a freelance writer and editor of
Old Fashioned Living. She lives in the Midwest
United States with her husband and three kids.
