Holiday Ham With Rumtedum Sauce Food

HOLIDAY BAKED HAM

Steps:

• Preheat oven to 325°F.
• Remove rind from ham.
• Place ham on rack in open roasting pan, fat side up.
• Insert meat thermometer with bulb in thickest part away from fat or bone.
• Roast ham in oven about 3 hours.
• Drain pineapple; reserve syrup.
• In small saucepan, combine syrup, preserves, mustard and allspice.
• Bring to a boil; continue boiling, stirring occasionally, 10 minutes.
• Remove ham from oven, but keep oven hot.
• Stud ham with cloves; brush with glaze.
• Using wooden picks, secure pineapple and cherries to ham.
• Brush again with glaze.
• Return ham to oven.
• Roast 30 minutes longer or until thermometer registers 160°F (about 25 minutes per pound total cooking time).
• Brush with glaze 15 minutes before done.
• Let ham stand 20 minutes before slicing.

HOLIDAY HAM

Steps:

• Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.