Brown Sugar Ham Glaze for Christmas Recipe

1 hrs 30 Minute Easy Margherita Flatbread Pizza

1 hrs 30 mins Serves 20

Ingredients:

• 4-6 kg / 8-12 lb bone in ham, rind and fat on
• 2 cups water

BROWN SUGAR HAM GLAZE:

• 3/4 cup brown sugar
• 1/4 cup honey (or maple)
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 tsp black pepper

SPICES:

• 3/4 tsp cinnamon*
• 1/2 tsp All Spice*
• 3/4 tsp mustard powder * (ordinary, not hot)

PRESENTATION (OPTIONAL):

• Ribbon
• Few sprigs of rosemary or other herb / leaves

Rated 4.5/5 based on 1481 customer reviews

Instructions

1. Take ham out of the fridge 1 hour prior.
2. Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

REMOVE RIND & SCORING:

1. Remove the rind (skin) of the ham, ensuring you leave the fat on
2. Scoring - Cut 2.5cm / 1" diamonds into the fat (don't cut into flesh).

BROWN SUGAR HAM GLAZE:

1. Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat. Simmer and stir until sugar is dissolved.

BASTE & COOK:

1. Place rack in a baking pan and place ham on rack.
2. Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.
3. Bake for 1.5 hours, basting every 20 minutes with reserved glaze and pan juices, until caramelised and the internal temperature is 60C/140F.
4. Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp.
5. Rest ham for 15 to 30 minutes+, basting generously with the pan drippings - use it like paint to make your ham beautifully bronzed all over with a thick glaze.

SAUCE:

1. Whisk water into pan juices until it's a thick honey-like pouring consistency.

PRESENTATION & SERVING:

1. Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.
2. Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!
3. Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.

Calories:

503cal (25%)

Carbohydrates: 11g (4%)

Protein: 40g (80%)

Fat: 31g (48%)

Saturated Fat: 11g (69%)

Cholesterol: 116mg (39%)

Sodium: 2264mg (98%)

Potassium: 553mg (16%)

Sugar: 11g (12%)

Vitamin C: 0.1mg

Calcium: 24mg (2%)

Iron: 1.7mg (9%)

Best Christmas Recipe: Tasting Sugar Cookie Icing With Video

Easy Best Tasting Sugar Cookie Icing

Yield 24 Ounches

Ingredients:

• 1 recipe Christmas sugar cookies (cut out cookies)
• 2 teaspoons almond extract
• 6 cups powdered sugar
• ¼ cup light corn syrup
• ¼-½ cup whole milk
• gel food coloring (in desired colors)

Rated 4.5/5 based on 811 customer reviews

Instructions

1. In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.
2. To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
3. Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

DONNA'S NOTES

1. The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
2. You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
3. This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.
4. We have received some questions about cloudy spots on the iced cookies. I have never had to deal with spots, I live in Arizona and it is a very dry climate and we use air conditioning to cool (which is also very dry). I know that too much humidity can cause icing to get spots. Do you live in a humid climate or use a swamp cooler? I would try a dehumidifier while you are making cookies to help the issue or stick to white icing (actually add white color to the icing) or try working with thicker icing. Or try using thicker icing. That will remove some of the water content and allow the cookies to dry faster. Also make sure the cookies are 100% dry before closing them in a container.

Best Ever Sugar Cookie Dough for Christmas Recipe

Easy Best Ever Sugar Cookie Dough

Serves 36

Ingredients:

• Best Ever Sugar Cookie Icing
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 3-4 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• Pearl Sugar Balls (dragees)

Rated 4.5/5 based on 916 customer reviews

Instructions

1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
2. Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
3. Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
4. Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
5. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
6. Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

Pinwheel Sugar Cookies for Christmas Recipe

Easy Christmas Pinwheel Sugar Cookies

Ingredients:

• Best Ever Sugar Cookie Dough (or your favorite)
• Christmas nonpareil sprinkles (they are the little balls)
• red food coloring (gel is best)

Rated 4.5/5 based on 812 customer reviews

Instructions

1. Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer. 
2. Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside. 
3. Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside. 
4. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.
5. Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
6. Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.
7. Preheat oven to 350ºF. 
8. Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set. 
9. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
10. Enjoy!

Sugar Cookie Cake for Halloween Recipe

24 Minute Sugar Cookie Cake for Halloween Recipe

24 mins Serves 8

Ingredients:

• 16.5 oz Sugar cookie dough refrigerated roll
• 1/2 cup butter softened
• 4 oz cream cheese softened
• 4-4 1/2 cups powdered sugar
• 3-5 tbsp milk
• 1 tsp vanilla
• food coloring
• Halloween Candy and sprinkles

Rated 4.5/5 based on 111 customer reviews

Instructions

1. Begin by preheating oven to temperature on cookie roll.
2. Line a large jelly roll pan with parchment paper.
3. Take out cookie dough from package and press together. Roll out until it's a circle that is about ¼ inch thick. Cook 14-16 minutes or until golden brown.
4. Let cookie cool.
5. Make frosting by beating ½ cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies.
6. Top with cut up candy and sprinkles. ENJOY!