Smoked Pulled Ham

 Ingredients: 

1 Bone-In Ham Shank (un cut. Mine are usually about 9 lbs)
2 TB mustard 

Dry Rub:
2 1/2 TBS brown sugar
1/4 tsp ground red pepper
3/4 tsp cinnamon 
1/2 tsp ginger
1/2 tsp allspice
1/4 cloves

Glaze:
3/4 C brown sugar
3/4 tsp ground cloves
grated zest of 1 orange
3 TBS fresh orange juice
1 1/2 TBS dijon mustard
1 1/2 TBS apple cider vinegar

Additional Ingredients:
2-3 C Apple Juice

Preheat your oven to 300. 

Rinse your ham with cool water and pat dry with paper towels. Score ham as directed in recipe and then place in a roasting pan. 

Pour 2-3 C water (or apple juice) in pan. The exact amount is not as important as the water reaching 1/4-1/2" up the sides of the pan. Heavy duty foil is helpful here. Cover pan tightly with foil. 

Roast until internal temperature reaches 200-205 degrees. My 7lb shank was absolutely falling apart at 6 hours. I'd say 5-7 hours is a good target range for how long this will take depending on the size of your ham. If you have the time, let your ham sit, covered, for about 20 minutes out of the oven before you shred. 

Increase oven temperature 375. 

Remove meat onto a cutting board, discard fat, bones (or save bones for soup). I also discard the pan drippings because they tend to be salty, but you can taste yours and decide if you want to keep any to drizzle over your meat. 

Place your shredded meat in a 13x9 pan. Or if you have a particularly large ham and a smaller roasting pan, you can put them back in your clean roasting pan. 

At this point the ham is great as is! You could set some aside, or pile it on buns with bbq sauce. 

If you'd like to make orange brown sugar version, whisk together all glaze ingredients and drizzle over meat. This will not create a traditionally stick glaze, it will simply add flavor. Toss together, cover pan with foil, and pop back in the oven for 15-20 minutes. 

For Smoker: 
Preheat your smoker to 225. 

Lightly rinse your ham with cool water to remove extra salty residue from the juices its often packed in, and pat dry with paper towels. I like to place my ham on a foil-lined baking sheet for easy transfer at this point.

Use a knife to score your ham in a criss-cross patter across all sides. 

Rub ham on all sides with mustard. A 9-ish pound shank usually uses about 2 TBS.

Combine all spice rub ingredients in a small bowl and mix well. Sprinkle rub on all sides of ham. 

Place ham in your smoker at 225. Place some apple juice in a clean spray bottle reserved for food purposes and spritz ham every 2-3 hours. 

Continue to smoke until internal temperature reaches 155-165. (This generally takes about 6 hours).

While ham is smoking, whisk together the glaze.

Reserve 2 TBS glaze in a small container and set aside. The remaining glaze is what you will use in the following step. 

Transfer ham to a roasting pan. Add 1 1/2 C apple juice (or water) to pan. Use a silicone brush to brush perpared glze onto all sides of ham. Cover tightly with foil and roast in oven, or back on your smoker, at 350 until ham reaches an internal temperature between 200-205. This step usually takes an additional 3 hours. The thermometer should slide in and out very easily and you should be able to pull a piece of ham off and have it shred nicely. At this point, remove ham from oven, keep it covered, and rest for 20-30 minutes before shredding.

Remove ham from roasting pan and transfer to cutting board. (Avoid shredding your ham in the pan juices because those are often overly salty). If your ham is falling apart and hard to transfer, that's a good thing! Shred ham, discarding extra fat and bones. 

Add 1-2 TBS apple or orange juice to the small amount of glaze you reserved. I like to drizzle this over the finished ham and toss it before serving. Go by taste, you may not want to use all of it--its personal preference!

Christmas Morning Scones

Ingredients:

1/2 C very warm water
1/2 tsp sugar
2 packages of quick rising yeast
1 1/2 C hot milk
1 TB oil
3 tsp sugar
2 tsp salt
1/2 C cold water
4 1/2 C flour 

Oil for frying

In a large deep frying pan, fill with about 3 inches of canola oil or vegetable oil and turn on to medium high heat.

Add together warm water, sugar, and yeast. Stir and let sit until foamy (just a few minutes). 

Add the following to the hot milk: oil, sugar, salt, and cold water. Then add 2 cups of flour to start. Gradually add until it is soft and kneadable--approximately 4 1/2 cups. Let set for 5-10 minutes and knead lightly. Roll out very thick on floured surface. Let stand another 5 minutes. Cut into squares or rectangles. 

Slip the squares into the frying pan. They will go down into the oil and then pop back up to the top. Check underneath and when the bottoms are golden brown--turn them over. You will be able to tell when they are done they are golden brown color. Remove with slotted spoon and serve with butter, jam, honey or whatever! 

Maple Whipped Cream

Ingredients

• 1 cup heavy cream cold
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
• 1/8 teaspoon salt

Instructions

• Attach the whisk attachment to a standing mixer*1. Add all the ingredients into the bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.

Notes

1. Alternatively, you can whip it by hand (or with a handheld mixer). If you do so, it might take a few minutes longer.
2. This recipe makes 2 cups of whipped cream. If you want to half the amount, simply halve the ingredients and follow the instructions. Whipping times will not change.

*WONDERFUL on pumpkin pie

Peppermint Chocolate Chip Cookies

 

Ingredients

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
1/2 cup crushed peppermint candies or candy canes, PLUS extra for dipping tops.  Crush up 3/4 – 1 cup but only put 1/2 cup in your dough!

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Instructions

Heat oven to 325 degrees (I’ve cooked these at 350 as well and it works, as well.  Just watch your baking time). Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla and peppermint extract. Add dry ingredients; mix until just combined. Stir in chocolate chips and candy cane.

Use a cookie scoop of your choice (I make these large, about 2 tablespoons).  Take the rounded scoops and lightly dip the tops in additional crushed candy cane.  Don’t roll completely, just a little sprinkling is great!  Chill dough for 15-30 minutes to help cookies retain their shape.  Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes depending on the size.

TIP: When the cookies come out of the oven, if they aren’t completely round, you can immediately take a spatula or spoon and gently push the edges of the cookies inward toward the center to shape.  Cool cookies on cookie sheets. Serve or store in airtight container.

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Notes

This will work with most any chocolate chip cookie recipe, so if you have a personal go-to, simply try adding roughly 1/2 cup crushed peppermint candies (or candy cane) and 1/2-1 teaspoon peppermint extract, and make as usual.  I find that chilling the dough balls for 15-30 minutes before baking helps the cookies keep their shape with the addition of  the added melting candies.

Cranberry Apple Pie

 INGREDIENTS

Pie:

• 9- inch double crust pie dough
• 4-5 medium apples, about 1.75 pounds; I use Honeycrisp, peeled, cored and sliced 1/8-inch thick (about 5-6 cups total)
• 2 tablespoons lemon juice
• 1 teaspoon almond extract
• Pinch salt
• 1 1/2 to 2 cups (170 to 227 g) fresh cranberries

Sauce:

• 1/2 cup (113 g) salted butter
• 1/2 cup (71 g) all-purpose flour
• 2 tablespoons water
• 3/4 cup (159 g) granulated sugar
• 1/2 cup (106 g) light brown sugar

Egg wash:

• 1 large egg
• 1 tablespoon water

INSTRUCTIONS 

• Preheat oven to 375 degrees F. Place an oven rack in the middle or lower middle position of the oven. Line a large baking sheet with foil and set aside.
• In a large bowl, toss the sliced apples with the lemon juice, almond extract and salt. Add the cranberries and toss to combine.
• In a 10- or 12-inch skillet or small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
• Immediately pour the mixture over the apples and cranberries. Toss to combine. The sauce mixture may clump up a bit but it will thin out the more it is stirred together (or the longer it sits). It doesn't have to be perfect.
• Roll out bottom crust and place evenly in pie plate (don't stretch or pull it, just lift and tuck into the pie plate). Leave a 1- to 2-inch border all the way around.
• Scrape the apple/cranberry filling evenly into the pie plate (get all of the caramel mixture!) - try to get the apples in even layers instead of piled in at wonky angles. It will be piled pretty high; that's ok as it will cook down in the oven.
• Roll out the top crust and place it over the filling. Trim the top crust evenly with the bottom crust (leaving about 1/2-inch overhang all the way around). Fold the bottom crust up and over evenly with edge of pie plate and press/pinch to seal. Flute the edges of the pie crust.
• Cut four slits with a sharp paring knife in the top crust.
• For the egg wash, whisk together the egg and water and brush a thin layer over the top and edges of the crust.
• Place the pie on the foil-lined baking sheet (important! the filling may bubble over a bit) and bake for 65-75 minutes until the crust is golden and filling is bubbling (tent the top of the pie with foil if it is browning too much partway through baking). If you are using a glass pie plate, the bottom crust should be lightly browned.
• Remove the pie from the oven and let cool completely, 4-5 hours (even longer is better). This is important so the pie isn't soupy. If you like warm pie, individual pieces can be warmed in the microwave or the pie can be served warm, the filling just might be a little less set.

NOTES

Pie Crust: this is my favorite pie crust recipe. 

Apples: I almost always Honeycrisp apples in this pie, but you could use a different variety or a combination. Make sure to choose crisp apples that don't turn to mush when baking.

Cranberries: if you want more cranberry in every bite, you could pulse the cranberries in a food processor until coarsely chopped.

Bowtie Pasta

 1 lb bowtie pasta
6 oz coleslaw dressing
1 C mayonnaise
2 cans chicken
Grapes
Pineapple
Mandarin Oranges
Craisins
Green Onions
Celery

Mix first four ingredients thoroughly. Add remaining ingredients, chill, and enjoy.

Holiday Rolls

1. Put in a bowl & set aside (don't stir):

• 1/2 C warm water
• Sprinkle 2 TBSP yeast on the water
• Sprinkle 2 TBSP sugar on top

2. In a large bowl, add the following mix:

• 2 C hot water
• 1/2 C sugar
• 1/2 C corn oil {or vegetable}
• 2 tsp salt
• 3 eggs

3. Add 4 C of flour and yeast mixture
4. Add 4 C more flour, 1 C at a time. Mix thoroughly
5. Cover bowl with towel and let double in size {at least one hour}
6. Don't punch out when ready to roll. Dump dough on floured surface {or spray Pam on surface}, sprinkle flour on top and roll to about 1/2 in. thick. Cut into triangle shapes, roll, and place on greased baking sheet.
7. Let rise at least 1 hour
8. Bake at 400 for 9-10 minutes or until golden brown. Brush hot rolls with melted butter and transfer from baking sheet to cooling rack.

Microwave Caramel Corn

Ingredients:

4 bags of microwave popcorn popped with uncooked hulls removed. Put hulled popcorn in brown paper sack (like from Braums)

1 stick of butter--melted (in a medium dish)

Add to melted butter and stir the following:

1/2 C white corn syrup
1 C brown sugar
1 tsp vanilla
1 tsp white vinegar

Directions:

Once blended; microwave 3 minutes. While still hot add 1/2 tsp baking soda and beat. The mixture will become foamy--beat until you see this. Pour mixture over microwave popcorn in paper bag and stir. Fold up bag top and put in microwave for 45 seconds. Take out and shake. Put in microwave second time for 45 seconds. Take out and shake. Put in microwave for 45 seconds. When you take out, mix well, then pour out on foil and let cool. When I made this, I will pop 12-16 bags so I have plenty to share.
 

Butterscotch Cream Pie

1 1/3 C sugar
2 1/2 C milk
3/4 C Cream
5 TBS cornstarch
1/4 tsp salt
3 egg yolks
1 tsp vanilla
2 TBS butter
1 C cream
Baked 9 inch crust

Measure sugar into a heavy saucepan or skillet. Stir constantly over high heat until sugar is nearly melted. Reduce heat to medium and continue stirring until all sugar is melted and a light amber color. In the meantime, heat milk; stir hot milk into melted sugar cautiously. Sugar will bubble and steam, then harden. Keep heat on low and stir occasionally until the hard sugar completely dissolves in the milk.

Add the table cream to the cornstarch gradually to make a smooth paste, then stir into hot milk mixture; cook and stir until a smooth, thick pudding is formed, Let it boil a minute or two, stirring vigorously, then remove from heat. Add salt to egg yolks, then stir in some of the hot pudding. Stir the egg mixture back into the pudding and cook another 2 to 3 minutes. Remove from heat.

Add vanilla and butter. Cool 5 minutes, then pour into baked pie shell. Chill 3 to 4 hours.

When ready to serve, whip the cream and spread over pie. 

Empty Tomb Rolls

Ingredients:

1 (10 oz) package jumbo refrigerated crescent rolls
1/4 C sugar
1 TBS cinammon
8 large marshmallows
1/4 C butter, melted

Instructions:

Preheat over to 375. Prepare muffin pan, with nonstick cooking spray.

Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in small bowl.

Dip each marshmallow into butter, then roll in cinnamon-sugar mixture and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all marshmallow will escape. 

Dip tops of dough into remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin tins. 

Bake for 13-15 minutes. Eat warm.

Activity:

Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20. 

Jesus -- Marshmallow
After Jesus died on the cross, he was wrapped in linen -- roll in butter and sugar
Jesus was put into a tomb -- crescent roll dough
On the third day, Jesus was risen and was no longer in the tomb -- open cooked roll to find no marshmallow 

Turkey Brine

Via: Pioneer Woman

Ingredients:

3 C apple juice or apple cider
2 gallons cold water
4 TBS fresh rosemary leaves
5 cloves garlic, minced
1 1/2 C kosher salt
2 C brown sugar
3 TBS peppercorns
5 whole bay leaves
Peel of 3 large oranges

Instructions:

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16-24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.