Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW for 4-5 hours.
At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika, and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
Broil for several minutes, until bubbly and caramelized, then remove from oven.
To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir, and heat to a boil. Boil for about a minute, then remove from heat.
Brush or pour glaze over the ham, then broil again for a minute or two (careful… don’t let it burn!). Remove from oven and let ham rest for 5-10 minutes.
NEW YORK – JANUARY 01: Photo by Hiroko Masuike/Getty Images
New Year’s Day celebrations can be traced back to 2000 BCE in Mesopotamia, where the new year began with the new moon. In 46 B.C., Julius Ceasar created the Julian calendar, based on the sun, starting January 1st. The Gregorian calendar, most widely used today, was adopted in 1582 by Catholic nations to correct Julian’s calendar length error. The New Year’s Eve tradition of the ball drop in New York City’s Times Square started in 1907, replacing the fire risk of fireworks, and has occurred almost every year since. In modern society, the New Year is a time for reflection on the previous year, a time to celebrate accomplishments, and an opportunity to set goals for the upcoming year.
Valentines Day
WASHINGTON, DC – FEBRUARY 14: Photo by Anna Moneymaker/Getty Images
Valentine’s Day was not celebrated as a day of romance until around the 14th century. A Christian martyr named Valentine (Valentine of Rome and Valentine of Terni) could be the reason behind the holiday’s name but what led to that is up for debate. There are two major theories, one being that Valentine was executed on February 14th for defying the emperor’s ban on marriage. Another theory is that Valentine befriended and healed a blind girl, restoring her sight. The night before his execution, he left her a note signed “from your Valentine.” The romantic connection of Valentine’s Day is likely tied to Geoffrey Chacer’s “Parlement of Foules” in 1382. The mass production of Valentine’s cards began in the mid-19th century and is still a widely celebrated holiday today.
Easter
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The earliest observance of Easter was in the 2nd century to commemorate the resurrection. In early celebrations, Christians celebrated Easter every Sunday but these are now the foundation of modern weekly Mass. The tradition of decorating Easter eggs dates back to around the 13th century when Lent forbid eggs. Easter egg hunts date back to the 16th century, some suggest, after Martin Luther organized egg hunts where men would hide eggs for women and children to find. The Easter bunny first became a tradition in the United States in the 1700s from German immigrants, specifically in Pennsylvania, after they brought the “Osterhase,” to lay eggs.
Independence Day
NEW YORK, NEW YORK – JULY 4: Photo by Adam Gray/Getty Images
The Declaration of Independence was announced as the separation of the 13 American colonies from Great Britain on July 4th, 1776. The Declaration was signed by most delegates on August 2nd, making it official. If the British had won the American Revolution, the men whose names were on the paper, risked losing everything. The first Independence Day celebrations in 1777 included fireworks, bonfires, and bells in Philadephia. In New England, towns would compete on who could build the tallest bonfires, lighting them at nightfall. Today, Independence Day is celebrated with parades, family gatherings, fireworks, and, of course, the typical all-American food.
Thanksgiving
NEW YORK, NEW YORK – NOVEMBER 28: Photo by Kena Betancur/Getty Images
In 1621, the Wampanoag people and English colonists took part in a feast that lasted three days. While this feast occurred, there is no confirmation that this marks the first Thanksgiving. This feast included dancing, games, deer, corn, and shellfish. In 1623, after a two-month drought, there was rainfall and the colonists gave thanks to God, making this a religious Thanksgiving (not tied to the 1621 event). The national holiday was established in the mid-19th century and is based on the 1621 harvest feast. Thanksgiving was previously suggested to be celebrated on November 26th by George Washington but after the end of the Civil War in 1863, Abraham Lincoln suggested it be celebrated on the fourth Thursday of November.
Hanukkah
NEW YORK, NEW YORK – NOVEMBER 28: Photo by Kena Betancur/Getty Images
Hanukkah is a Jewish holiday that means “dedication” in Hebrew. Hanukkah commemorates the rededication of the Second Temple in Jerusalem after the Maccabean Revolt in the 2nd century BCE. Hanukkah begins on the 25th of Kislev on the Hebrew calendar, a lunar calendar, which typically falls in November or December. The Dreidel was adopted after the Jewish people struggled to maintain religious freedom. Hanukkah is an eight-day Jewish celebration that is celebrated by lighting the menorah or Hanukkiah, playing games, and giving gifts in modern traditions.
Christmas
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In ancient Rome, December 25th was used to celebrate the return of longer days and in the 4th century, the Christian church adopted December 25th as the birthday of Jesus of Nazareth. Traditions emerged over the centuries including Christmas trees, carolin,g, and Santa Claus. Christmas has incorporated a variety of cultural traditions. The first Christmas tree was decorated in 1510. Modern depictions of Santa Claus come from Clement Clarke Moore’s poem “A Visit from St. Nicholas,” in 1823. Santa Claus’ modern appearance became popular in 1881 after a Coke-a-Cola advertisement featured a man with a red suit and white beard. In Germanic and Nordic countries, Christmas is celebrated on December 24th as children are presented with their presents.
Bruschetta Recipe by Camille Berry from Taste of Home.
Prep time: 30 minutes
Cooking time: N/A
Servings: 2 dozen
Ingredients
1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread
Photo by Getty Images
Directions
In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
Bring to room temperature before serving. Slice bread into 24 pieces; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Sweet Potato Casserole Recipe by Georgie Goode from The Pioneer Woman.
Prep time: 2 hours
Cooking time: 1 hour
Servings: 8-10 servings
Ingredients
Filling
3 1/2 lb. sweet potatoes
1/2 c. butter, melted, plus more to grease the casserole dish
1/2 c. heavy cream
1/3 c. light brown sugar
3 large eggs
1 1/4 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. smoked paprika
1/4 tsp. cayenne pepper (optional)
Topping
1/2 c. all-purpose flour
1/2 c. light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. chopped pecan
1/4 c. butter, melted
2 c. mini marshmallows, divided
Photo by Getty Images
Directions
For the filling: Preheat the oven to 425°F. Line a baking sheet with foil.
Place the sweet potatoes on the foil and pierce the tops 2 to 3 times with a knife. Loosely cover with foil. Roast until very soft, about 50 to 60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.
In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne. Mash until smooth (or leave it a little chunky if you like!).
Reduce the oven temperature to 375°F. Butter a 13-by-9-inch casserole dish. Place the sweet potato filling in the casserole dish and smooth the top.
For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10 to 15 minutes, or until the casserole is bubbly around the edges, hot in the middle, and the marshmallows on top are golden brown. Let cool for a few minutes before serving.
Place the spiralham in a roasting pan, cut side down. Cover tightly with foil to prevent the ham from drying out.
Bake ham in the oven at 275°F12-15 minutes per pound, depending on the size of your ham. (Approximately 2 hours)
In a small saucepan combine brownsugar, honey, orangejuice, pineapplejuice, and dijon. Whisk well and simmer on low 8 to 10 minutes, stirring often until it reduces down and thickens into a glaze.
Remove the ham from the oven 15 minutes before the ham is ready and brush the glaze onto the ham.
Finish cooking the honey ham uncovered for the last 15 minutes.
Listen in as Madison interviews Alicia Witt, an acclaimed singer and actress (star of “Dune” as well as multiple Christmas movies). During the conversation, we’ll hear Alicia’s advice to aspiring performers.
Spiced Fruitcake with Brandy Recipe Recipe by Diana Rattray from The Spruce Eats.
Prep time: 30 minutes
Cooking time: 4 hours
Servings: 24 servings
Ingredients
8 ounces candied orange peel, diced
8 ounces candied citron, diced
8 ounces candied pineapple, diced
8 ounces of fruitcake mixed fruit, diced
4 ounces whole red candied cherries
4 ounces whole green candied cherries
1 cup dried currants
1 cup raisins, golden or dark
1 cup chopped dates
1/2 cup orange juice
1/2 cup brandy, or good bourbon
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 teaspoon baking powder
1/2 teaspoon salt
11 ounces (1 cup plus 6 tablespoons) unsalted butter, plus more for pan, room temperature
2 cups firmly packed brown sugar
5 large eggs, separated
1/2 cup molasse
Photo by Getty Images
Directions
Combine the dried fruit, orange juice, and brandy in a large bowl. Stir gently, cover, and let it soak for a few hours.
Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans. Line them with parchment paper and butter the paper thoroughly.
Sift the flour, cinnamon, nutmeg, and allspice twice. Add the baking powder and salt, then sift again.
In a large mixing bowl, beat the butter with an electric mixer until smooth. Add the sugar and cream until light and fluffy.
Beat the egg yolks lightly and add them to the butter mixture. Mix well.
Gradually add the flour and spice mix to the butter mixture, stirring well after each addition. Once fully combined, stir in the molasses.
Stir the soaked fruit and any leftover soaking liquid into the batter.
In a separate bowl, beat the egg whites to stiff peaks using a clean beater. Gently fold them into the batter.
Spoon the batter into the prepared pans. Cover them loosely with a clean cloth and let sit overnight in a cool place to mellow.
Preheat your oven to 250°F (120°C). Place the uncovered pans on the middle rack and bake for 3 1/2 to 4 hours.
After 1 1/2 hours, cover the pans with brown paper (or place in a paper bag) to prevent over-browning, then continue baking.
Insert a toothpick or cake tester into the center of the cakes. If it comes out clean, the cakes are done. Leave the cakes in their pans to cool on a wire rack.
Once completely cooled, remove the cakes from the pans, keeping the paper lining on. Wrap each cake in parchment paper and foil, then store in a tin.
Open the foil every 3–4 days and drizzle a small amount of brandy or bourbon over the cakes. This keeps them moist and enhances their flavor.
Pull-Apart Garlic Bread Recipe by Hannah Klinger from The Pioneer Woman.
Prep time: 2 hours 15 minutes
Cooking time: 40 minutes
Servings: 8-12 servings
Ingredients
1/4 c. warm water (about 110º)
1 Tbsp. active dry yeast
1 1/2 Tbsp. granulated sugar
1 c. whole milk, warm (about 110º)
2 large eggs, beaten
1 3/4 tsp. kosher salt
1 c. unsalted butter, melted
5 c. bread flour
Nonstick cooking spray
For the Garlic Butter:
1/2 c. unsalted butter
8 garlic cloves, grated
1 tsp. kosher salt
1/4 c. finely chopped parsley
1 Tbsp. finely chopped rosemary
1/4 c. shredded parmesan cheese
Photo by Getty Images
Directions
For the dough, whisk together the water, yeast and 1/2 tablespoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes.
Beat the milk, eggs, salt, butter, yeast mixture, and remaining 1 tablespoon of the sugar on medium-low in the bowl of a stand mixer fitted with a dough hook attachment until well combined, about 10 seconds. With the mixer on medium-low, gradually add the flour. Once the flour is incorporated, increase the speed to medium and beat the dough until smooth and elastic, 6 to 8 minutes. Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Let stand until doubled in size, 1 to 1 1/2 hours.
For the garlic butter, combine the butter, garlic, and salt in a small saucepan. Heat over medium-low heat, stirring occasionally, until the butter is melted, about 5 minutes. Remove from the heat and stir in the parsley and rosemary. Set aside 1 tablespoon of the garlic butter for brushing on the baked loaves.
Lightly grease 2 (9-by-5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Divide the dough into 40 (about 1 ounce) pieces; shape into balls. Roll 20 dough balls in the garlic butter and arrange in the bottom of the prepared loaf pans. Sprinkle with half of the parmesan. Repeat with the remaining dough balls, garlic butter, and parmesan. Drizzle any remaining garlic butter evenly over the loaves.
Cover the pans loosely with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Preheat the oven to 350° during the last 20 minutes of rise time.
Uncover the loaves and discard the plastic wrap. Bake until the tops are golden brown and a thermometer inserted in the center registers 200°, 35 to 40 minutes. Remove from the oven and brush the tops with the remaining 1 tablespoon of garlic butter, reheating the butter gently over low heat if needed to melt. Cool the loaves in the pans on a wire rack for 5 minutes. Carefully remove the loaves from the pans. Serve warm.
1/2 teaspoon chili powder – or chipotle chili powder
1/2 teaspoon salt
4 ounces diced green chiles
4 ounces diced pimento peppers
2 tablespoons tomato paste
1/2 cup shredded sharp cheddar cheese – or Mexican blend
2 refrigerated pie crusts
1 egg – whisked
HERDEZ™ Traditional Guacamole – for serving
Photo by Getty Images
Directions
Preheat oven to 400°F and line a baking sheet with a nonstick baking mat or parchment paper.
Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
In a skillet over medium-high heat, brown the ground beef.
Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
Stir in tomato paste, followed by the cheese. Remove from heat.
Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
Fold dough over and use a fork to seal the dough all along the curved edge.
Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
Bake for 10 minutes or until golden brown.
Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!
Potato and Cheddar Cheese Soup Recipe by Food & Wine Editors from Food & Wine.
Prep time: 15 minutes
Cooking time: 1 hour
Servings: 4 servings
Ingredients
1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4 1/2 cups water
1 teaspoon kosher salt
6 ounces cheddar, grated (about 1 1/2 cups)
1/4 cup chopped chives or scallion tops, for serving
Photo by Getty Images
Directions
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat; if you don’t have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the potatoes, water, and salt and bring to a boil.
Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher.
Return the puree to the pan. Over low heat, add the cheese and stir until melted.
Remove the pan from the heat. Taste the soup and add more salt if needed.
