While some family heirlooms are usually guarded, at Christmas, old family recipes are shared and passed along from one family member to another. In the spirit of the season, below you'll find two dishes that could easily become part of your family's cherished recipes. The traditional Christmas centerpiece, ham, receives a perky pick-up thanks to a fruity raspberry glaze. If you were fortunate enough to make your own raspberry preserves last summer, this is a special way to use them. The tasty glaze is delicious with smoked ham. And if your family adores mashed potatoes, you'll want to try the Stuffed Potatoes in Pumpkin Shells. This dish combines canned pumpkin puree with fluffy mashed potatoes for a side dish that's slightly unusual, but nevertheless, delicious.
In the hustle and bustle of our holiday season, it's easy to lose the true meaning of this very special holiday. Christmas is, after all, a celebration of life. It's the coming together of friends and family to share warmth, happiness and cheer.
In the true spirit of the Christmas season may we all find peace, love and joy!
Baked Smoked Ham with Raspberry Glaze
MAKES 20 SERVINGS
1 12-to 14-pound fully cooked smoked ham, bone in
1 cup packed dark brown sugar
1 3/4 cups Raspberry Sauce (recipe follows)
Fresh or frozen raspberries (optional)
1 bunch of fresh herb sprigs, such as chives, tarragon or flat-leaf parsley (optional)
Preheat the oven to 325 degrees Fahrenheit and line a large baking pan with foil. Put the ham on the foil, fat side up. Wrap with another piece of foil and bake for about 2 hours or until a meat thermometer registers 130 degrees Fahrenheit when inserted into the thickest portion of the meat.
With a sharp knife, trim excess fat from ham, leaving a layer about 1/8 inch thick. Score the fat in a small diamond pattern.
Mix together the brown sugar and the Raspberry Sauce to make a glaze. Lightly coat the ham with half of the glaze and return it to the oven, uncovered. After 10 minutes, coat again with the remaining glaze. Continue baking for another 20 minutes, or until a meat thermometer registers 135 degrees Fahrenheit when inserted into the thickest portion of the meat.
