Honey Baked Ham
Make Christmas dinner special with one of our honey-baked ham recipes. Make the honey glaze the night before, so all you have to do for Christmas dinner is bake and baste the ham -- and take in the applause at the table.
To strike the perfect balance between salty and sweet, get the hang of how to make a honey baked ham. It's a classic holiday dish, but there's no need to save it for special occasions--it makes a satisfying dinner (with guaranteed leftovers!) any day of the year.
Once you learn how to cook a honey-glazed ham in your own kitchen you'll find it's just as easy to make one at home as it is to make the trip to a specialty store for a pre-sliced ham with a packet of glaze. What's more, you'll find the homemade version is considerably less expensive.
Make the brown sugar and orange juice glaze and prepare the ham in just 15 minutes. Then relax while it bakes in the oven.
Plan on using the leftover ham in sandwiches or at breakfast or brunch.
Orange marmalade and honey pair up to make a tangy sweet sauce for a holiday ham.
Even people who don't usually like squash have a soft spot for the acorn squash. The ribbed, dark-green skin of this winter squash hides a bright orange interior that is very low in saturated fat and cholesterol but packed with nutrition, including Vitamin A, Vitamin B6, thiamin and magnesium. It's also high in fiber. There are a variety of opinions about how to cook acorn squash. Some people like the old-fashioned method of slicing the squash in half, removing the seeds, filling the cavity with brown sugar and butter and baking it cut-side up. Others like to drizzle honey or maple syrup in the cavity after brushing the squash with melted butter.
It's almost an American rite of passage to understand how to cook cranberries. One of the few fruits native to the continent, cranberries emerged as a dietary staple in the 1550s, eaten fresh, ground, mashed or baked into bread.
Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.