Lay a solid foundation of protein in your kids’ tummies — before trick-or-treating — with these whimsical mummies. They take time, of course (about...
Honey-mustard baked ham
1 (8- to 12-pound) bone-in shank-half ham
1 cup pineapple juice
½ cup light brown sugar
½ cup honey
1 tablespoon Dijon mustard
⅛ teaspoon cayenne pepper
Serves 12 to 14
Preheat the oven to 325 degrees. Remove any wrappings from the ham as well as the plastic disk on the bone.
Place the ham on a rack in a roasting pan, cut side down.
Pour the pineapple juice over the ham. Cover with aluminum foil, sealing it around the lip of the pan.
Bake for 2 to 3 hours
(15 minutes per pound).
Prepare the glaze: When the ham has about 30 minutes left to cook, whisk together the brown sugar, honey, mustard, cayenne and enough juices from the roasting pan to make a thick paste.
Spread the glaze: When the ham has about 20 minutes left to cook, uncover it and spread the glaze over the top.
Continue cooking, uncovered, for the last 20 minutes.
1 head of cauliflower, cut into bite-size florets
3 tablespoons butter, melted
1 teaspoon minced garlic
½ teaspoon fine sea salt
½ teaspoon dried thyme
½ teaspoon dried dill
½ teaspoon paprika
⅛ teaspoon freshly ground black pepper
Place the cauliflower in a steamer basket in a medium-size stockpot with 1 inch of water.
Bring the water to a boil, cover and steam the cauliflower until tender, about 10 minutes.
Drain the cauliflower and transfer it to a serving dish.
Combine the butter, garlic, salt, thyme, dill, paprika and pepper in a small bowl.
Drizzle the spiced butter over the cauliflower and toss gently.
Tastiest-ever scalloped potatoes
3 pounds russet potatoes, peeled and thinly sliced
Kosher salt and freshly ground pepper
½ cups half-and-half
2 tablespoons butter, cut into small pieces
½ cup heavy cream
Preheat the oven to 325 degrees.
Grease a 9-by-13-inch baking dish with nonstick cooking spray.
Overlap the potato slices in the prepared dish, seasoning with salt and pepper every few layers.
Pour the half-and-half over the potatoes and dot the surface with the butter.
Bake for 45 minutes.
Pour the heavy cream over the potatoes and continue baking until golden brown on top and very tender when pierced with a knife, about 45 minutes more.
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