From the Table: Baked Ham and Side Dishes…

Glazed Baked Ham


  • 1 Cup Apple Cider
  • 6 Tablespoons Brown Sugar
  • 2 Tablespoons Dijon Mustard
  • 1 (8 Pound) Bone-In Smoked Ham


  1. Preheat oven to 400 degrees F.
  2. Whisk Apple Cider, brown sugar, and Dijon mustard together in a bowl.
  3. Place ham cut side up in a large roasting pan; pour mixture over ham.
  4. Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
  5. Reduce oven temperature to 350 degrees F. Cover roasting pan with lid or aluminum foil.
  6. Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
  7. Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.


Turkey Marsala Gravy


  • 2 Teaspoons Vegetable Oil
  • 3 Turkey Necks
  • 1 Onion, Chopped
  • 1 Stalk Celery, Chopped
  • 1 Carrot, Chopped
  • 1/3 Cup Marsala Wine
  • 2 Quarts Cold Water
  • 1/2 Pkg Cremini Mushrooms
  • 2 Cloves Garlic, Minced
  • 1 Bay Leaf
  • 1/4 Cup Butter
  • 1/2 Pkg Cremini Mushrooms
  • 3 Tablespoons Flour
  • 2 Tablespoons Heavy Cream
  • Salt And Freshly Ground Black Pepper To Taste


  1. Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
  2. Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
  3. Stir in water, 1/2 pkg mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
  4. Place 1/2 pkg mushrooms diced in a bowl;
  5. Melt butter in saucepan over medium heat. Add diced mushrooms; cook and stir until browned, about 5 minutes.
  6. Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
  7. Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

Holiday Stuffing


1 (7.5 Ounce) Package Dry Cornbread Mix

2 Pkg Of Cremini Mushrooms Sliced

1 Cup Salted Butter

2 Med. White Onions, Chopped

4 Stalks Celery, Chopped

2 Bags Of Herb Dressing

1/8 Teaspoon Nutmeg

2 Teaspoons Dried Sage

1 Teaspoon Dried Thyme

1 Teaspoon Poultry Seasoning

1 Teaspoon Kosher Salt

1 Teaspoon Ground Black Pepper

1/2 Cup Chopped Fresh Flat Leaf Parsley

2 Eggs Beaten

6 Cups Chicken Stock


Prepare corn bread as directed on package. Cool, and crumble.

Melt butter in a large skillet over medium heat. Cook onions, mushrooms and celery in butter until tender, but not brown.

Place corn bread and bags herb dressing in a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper remaining herbs and spices. Mix in chopped parsley, cooked vegetables and mushrooms. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9×13 inch pan.

Bake at 325 degrees F. for 1 hour until brown on top.



  • 4 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 1 pound sharp Cheddar cheese, grated
  • 1 (6 ounce) can French-fried onions


  1. Preheat oven to 350 degrees F.
  2. Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
  3. Mix green beans and cream of mushroom soup together in a bowl; spread into an 9×13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
  4. Bake in the preheated oven until cheese is melted and browned, about 30 minutes.



  • 1 1/4 cups half n half or buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vegetable oil


  1. Preheat oven to 425 degrees F. Place 10-inch cast-iron skillet in oven to warm it.
  2. Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  3. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  4. Remove skillet from oven. Swish vegetable oil in the skillet to coat.
  5. Pour batter into the skillet.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.


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