The recipes offered at Sweets and Eats and Stevens Catering were always well received at Thanksgiving. This will be several long posts, but I am sharing the recipes with few pictures so you will have the recipes for the holidays. Blessings for a great Thanksgiving and enjoy!
[recipe]
Glazed Ham
Sources: inspired by thepioneerwoman.com
- 1 fully cooked boneless ham 12 pounds
- 3 cups brown sugar
- 1/2 cup spicy bottled mustard
- 1 can Dr. Pepper
- 3 tablespoons Apple Cider Vinegar
Preheat oven to 325 F. Score the surface of the ham in a diamond pattern about 1/16 inch deep. Place the ham in a large roasting pan with a rack. Mix together the ham glaze and cover the ham. Tent the ham with foil and bake in oven until 165 F. Remove from oven and let rest until ready to carve and serve.
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If you are wanting a traditional cooked turkey that is not dry, then this is the recipe for you.
[recipe]
Traditional Cooked Turkey
1 whole fresh turkey 12 to 14 pounds
ice chest to hold turkey
small clean garbage sack
brine (1/2 cup kosher salt, 1/2 cup sugar and 1 gallon water)
bag of ice
The morning before cooking the turkey start the brine. Make at least 2 gallons of brine for a 12 pound turkey. Unwrap the turkey, wash and place in a small garbage bag in an ice chest. Pour brine over turkey until covered. Seal bag and cover with ice. Close chest and let set until next morning. If room is available, turkey can be brined in refrigerator without the use of ice.
Next morning: Preheat oven to 325 F. Remove turkey from brine and wash thoroughly. Place in galvanized turkey roaster, breast side up. Do not salt; may sprinkle with other seasonings as desired. Cover with lid and roast until temperature probe pops out or until done. Let set and leave covered until ready to slice.
[/recipe]
Brining adds flavor and juiciness to the meat. An age old process used to preserve meats is now used to season the meat throughout and make it much harder to dry out.
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