Thursday, December 8, 2011

Christmas Dinner

Recipes for a perfect Christmas Dinner

Honey and Butter Glaze Ham
  • 5-6 lb. fully cooked ham (serves 10-12)
  • 1/4 cup whole cloves
  • 1/2 cup dark corn syrup
  • 1/8 tsp. ground cardamom
  • 1-1/2 cups honey
  • 2/3 cup butter
  • 1/3 cup brown sugar
  • 1/4 cup orange juice
  • 1/8 tsp. white pepper


Preheat oven to 325 degrees F. Place ham cut side down in a foil-lined roasting pan. Using a sharp knife, score the surface of the ham in a diamond pattern. Place the whole cloves in the scored intersections.
Combine corn syrup, cardamom, honey, butter, brown sugar, orange juice, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally. Keep this glaze in the top of a double boiler, over hot water, while baking ham.
Brush glaze over ham, then cover with foil.  Bake for 1 hour and 15 minutes at 325 degrees, basting ham every 10 to 15 minutes with the warm honey glaze.  During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze.  Watch the ham carefully during the broiling time!  Remove ham from oven, cover with foil, and let sit for 10 minutes before serving.  Serve the pan juices on the side to drizzle over each slice of ham.
Potatoes Grand Mere
This incredible recipe is quite perfect, and such a special, rich dish I only serve it at Easter or Christmas dinner.


  • 8 potatoes, peeled and cut into 1/8" slices
  • salt and white pepper to taste
  • 2-1/2 cups heavy whipping cream
  • 3 Tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 3 Tbsp. butter
  • 1/3 cup grated Parmesan cheese


Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes.
Cover and bake at 350 degrees for 1 hour. Remove cover and evenly top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 8-10
Green and wax beans 
  • 2 cups fresh or frozen green beans, trimmed
  • 2 cups fresh or frozen yellow wax beans, trimmed
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 3 Tbsp. pine nuts or cashews, toasted
  • 1/2 tsp. dried tarragon leaves
  • 1/2 tsp. salt
  • dash pepper


Place green and yellow beans in heavy saucepan and add water to cover. Bring to a boil over high heat, reduce heat to medium and cook for 8-10 minutes until beans are tender if fresh, according to package directions if frozen.
Drain well in colander. Add all remaining ingredients to beans and cook over medium heat for 1-2 minutes to melt butter and blend flavors, stirring constantly. Serves 8

Pineapple Bread Filling
  • 1/4 lb butter
  • 3/4 cup sugar
  • 4 eggs
  • 20 oz. crushed pineapple
  • 5 slices of white bread, cube

Cream together butter and sugar. Add eggs, pineapple and juice. Stir in bread. Grease casserole dish. Bake at 350 degrees for 25 minutes.

This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour. 

Prep Time: 45 minutes

Cook Time: 20 minutes

Rising time: 1 hour, 45 minutes

Total Time: 1 hour, 110 minutes

Yield: 24 rolls


  • 1 cup whole milk
  • 2 pkg. dry yeast
  • 1/2 cup butter, melted
  • 1/4 to 1 tsp. salt
  • 1/4 cup sugar
  • 2 eggs
  • 4-1/2 to 5 cups all-purpose flour
  • more melted butter


Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes.
In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer.

This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough.

Turn out onto floured surface and knead for 5 minutes, until smooth and
 satiny. Place dough in greased bowl, turning to grease top. Cover and
 let rise in warm place until light and doubled in size, about 1 hour.
 (I have also covered the dough well and placed it in the refrigerator
overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.)

Punch down the dough and roll out on floured surface to 1/2" thickness.
Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown.
Remove from pan immediately and brush with more melted butter.
 Don't use the same butter you used when forming the rolls - melt some
fresh just for this step.
Christmas Cookies
Host a holiday cookie exchange this year and you will spend a lovely, cozy time with friends. As a bonus you'll have lots of different cookies on hand for the holidays. Just think - bake one batch of your favorite cookie and you'll go home with many different kinds. Not only does this save you time, but money as well.

What are you making for Christmas?

9 pretty purplexing comments:

  1. I just had this discussion last night with hubby! Since it's just the three of use I'm making a roast (in the crock pot) mashed potatoes a veggie and rolls...simple and yummy! As for dessert still deciding! Have a wonderful day!

  2. This will be very similar to our Christmas dinner...ham, pineapple stuffing, I'll do brussel sprouts I think and of course there will be lots of cookies!

  3. Now I am starving! And it is lunchtime as I read this post! I am not sure if Craig, Amy & Ayla will be in ANC for Christmas but we have a tradition of Ron making HUGE to order omelettes on Christmas morning. We go all out with omelette fillings. After the omelettes, toast, juice, Champagne and fruit we are simply full till later in the day, then I will probably have a boneless port roast, potatos, vege, cookies, etc. If the kids are not going to be in town Ron and I will "graze"-- I always have something good to eat ready to go. xo

  4. New Years we always do a roast with sauerkraut, so I don't cook a roast on Christmas. For the longest time we went to Todd's parents for dinner. The last few years we have been going to my brother-in-laws. They have the little kids and ours are older so it is easier for us to travel. We all bring a dish so my sister-in-law doesn't have to do all the cooking.

  5. Y-U-M. Can I come over? I do Christmas Eve, and every year I do a lasagne with homemade bread and Caesar salad with the dessert varying. My mom does Christmas, where she'll have ham and turkey and all the fixin's. I'm hungry now!

  6. Having seafood. Your menu sounds yummy.

  7. Mmm, yum! This all looks so good. The honey baked ham must be delicious. I would like to make this, but my DH is allergic to honey. Oh darn! You made me hungry reading through your recipes. Thanks for sharing!

  8. Hallo Tami,,
    oh wie lecker, danke für die Rezepte, das finde ich klasse, ich freue mich immer über neure Rezepte, tolle Idee.




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