Baked Ham Serves 8 Ingredients: 1 tablespoon brown sugar 1 cup unsweetened pineapple juice 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 tablespoon plus ½ teaspoon cornstarch 1 tablespoon plus ½ teaspoon water 6¼-pound cured ham Preparation: Step 1: Preheat oven to 350°F. Step 2: Add cornstarch to water and mix well. Step 3: In a small saucepan, combine brown sugar, pineapple juice, cinnamon, and nutmeg; bring to a boil. Add cornstarch-water mixture to thicken. Step 4: Place ham in roasting pan. Pour glaze over ham and bake for approximately 2 hours, or until internal temperature reaches 145°F.
Sweet Potato Mash Serves 8 Ingredients: 3 pounds sweet potatoes ¾ cup milk 2 tablespoons salted butter ½ teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon black pepper Preparation: Step 1: Preheat oven to 425°F. Bake sweet potatoes until soft, about 60 minutes. Leave oven on. Step 2: When potatoes are cool enough to handle, remove and discard skins. Step 3: Combine potatoes, milk, butter, cinnamon, salt, and pepper. Mash and mix well. Transfer to a 13”x 9” baking pan. Step 4: Bake 30 minutes or until edges are lightly browned.
Roasted Root Vegetables Serves 8 Ingredients: 4 medium skin-on red potatoes, quartered 3 medium carrots, sliced 3 medium turnips, chopped 1 medium onion, quartered 1 tablespoon plus ½ teaspoon vegetable oil 1 ounce fresh garlic, minced ½ teaspoon coarse kosher salt ½ teaspoon ground black pepper 1 ounce destemmed fresh thyme, chopped Preparation: Step 1: Preheat oven to 425°F. Step 2: Combine all ingredients except thyme; mix well. Transfer to sheet pan. Step 3: Bake until tender; toss with thyme before serving.
Roasted Balsamic Green Beans & Peppers Serves 8 Ingredients: 2 tablespoons vegetable oil 1 ounce Dijon mustard 1 tablespoon maple syrup 1 tablespoon minced fresh garlic ½ teaspoon salt 12 ounces fresh green beans 1 medium red bell pepper 2 tablespoons balsamic vinegar Preparation: Step 1: To prepare ingredients: mince garlic. Slice bell pepper. Step 2: Preheat oven to 400°F. Step 3: Combine oil, mustard, syrup, garlic, and salt. Add beans and peppers; toss. Transfer to sheet pan lined with parchment paper. Step 4: Bake until vegetables are tender, about 15 minutes. Let rest for 5 minutes. Drizzle with balsamic vinegar just before serving.
Pumpkin Muffins Serves 8 Ingredients: 1¼ cups plus 1½ tablespoons all-purpose flour 1 cup plus 2 tablespoons granulated white sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon ground ginger 8 ounces 100% pure canned pumpkin 2 large eggs 4 tablespoons plus 2 teaspoons vegetable oil Preparation: Step 1: Preheat oven to 325°F. Grease or line muffin pan. Step 2: In a bowl, combine all dry ingredients. In another bowl, combine wet ingredients and mix until well-blended. Combine wet and dry ingredients and mix gently until just blended. Divide batter evenly among muffin cups. Step 3: Bake 18-20 minutes, or until toothpick inserted into center comes out clean.
Cranberry Sauce Serves 8 Ingredients: 8 ounces fresh cranberries 1 cup granulated white sugar 1 cup water 1 tablespoon orange zest Preparation: Step 1: In a medium saucepan over medium-high heat, combine cranberries, sugar, and water; bring to a boil. Step 2: Reduce heat and simmer for 5 minutes. Step 3: Remove from stove and add orange zest. Cool.
