G. Garvin’s Glazed Ham
- 2 cups chicken stock
- 2 cups orange juice
- 2 cups pineapple juice
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 4 to 5 whole cloves
- 2 to 3 tablespoons olive oil
- One 8- to 10-pound bone-in fully cooked smoked ham
- For the glaze: Combine the chicken stock, orange juice, pineapple juice, brown sugar, honey, allspice, cinnamon and cloves in a medium saucepan and mix well. Reserve 1 cup of glaze mixture to add to the pot with the ham. Bring the remaining mixture to a boil then lower heat and simmer until reduced and thickened to a glaze, 15 to 20 minutes.
- Preheat the oven to 375 degrees F.
- Heat the oil in a Dutch oven just large enough to hold the ham over high heat. Place the ham in the pot, flat-side down and cook until golden brown, about 2 minutes. Using 2 forks, turn the ham and brown on all sides. Arrange the ham flat-side down and add the reserved glaze mixture to the pot. Bake the ham in the oven until heated through, about 1 hour, basting the ham with the remaining thickened glaze every 15 minutes.
Recipe courtesy of G. Garvin
Creole Stuffed Peppers
You’ll become a gourmet cook after making Creole Stuffed Peppers. This dish is a colorful addition to the Easter table and it’s delicious. This is great for someone on a vegan diet, too.
- 4 ears of sweet corn
- 6 green peppers
- 4 tomatoes, chopped
- 1 tablespoon of butter
- 1 small onion, chopped
- 6 olives, chopped
- ½ cup breadcrumbs
- Salt and pepper to taste
- Heat oven to 350 degrees
- Cut off the tops of the peppers and remove the center— seeds and membrane.
- Put the peppers in hot water and cook slowly for one hour or until peppers are soft.
- Brown onion in butter, then add the tomatoes and corn from the cob cook for 10 to minutes. Remove from the fire ad add chopped olives and salt.
- Stuff the peppers and cover with breadcrumbs and dot with butter.
- Bake until breadcrumbs are brown.
Recipe courtesy of Gail Moore
Ambrosia Fruit Salad
- 1/2 to 1 cup of orange juice
- 2 to 3 tablespoons of powdered sugar, or to taste
- 2 sweet or sweet-tart apples, unpeeled, cored and chopped
- 1 to 2 bananas, chopped, optional
- 2 large naval oranges, sectioned
- 2 handfuls of mini marshmallows, optional
- 2 handfuls of pecans, chopped
- 2 handfuls of sweetened, shredded coconut
- Maraschino cherries, for garnish
- In a large serving bowl or storage container, whisk together the orange juice and powdered sugar in the bottom of the bowl, adding any accumulated juices from sectioning oranges. Chop apples and gently toss with the orange juice mixture to coat. Layer the orange sections, marshmallows, pecans and coconut on top of the apple. Toss gently to mix. Cover and refrigerate, gently stirring occasionally. Just before serving, add the sliced bananas, if using, and give another gentle stir and taste. Add additional powdered sugar and stir in if a sweeter taste is desired. Using a slotted spoon to drain most of the juice, spoon into tall dessert glasses or cups and top with a tiny sprinkle of coconut and one cherry.
- Cook’s Note: Use Gala apples. May substitute a large can of mandarin oranges for the fresh oranges.
- True Southern Ambrosia: Use one large naval orange per serving desired. For 4 servings, working on a ridged cutting board to capture any juices, section 4 navel oranges. Cut both ends of the orange off and run a sharp paring knife down the curved sides of the orange, cutting just into the flesh and removing all of the white pith, so that only the flesh of the orange remains. Section by running the knife along the inside of the membrane of the orange for each section. Place a single layer of oranges in a storage bowl, pour any accumulated juices from sectioning over the top, sprinkle very lightly with granulated sugar to taste if needed. Grate fresh coconut (or frozen, thawed coconut) over the top and repeat layers. Do not use the shelf stable coconut. Cover and refrigerate for several hours, or overnight. Toss and spoon into small dessert bowls to serve, spooning accumulated juices from the bottom over each serving.
- Bake until breadcrumbs are brown.
From the Kitchen of Deep South Dish
Sweets by Sweet’s Sweet Potato Pie
Ingredients for the crust
- 1 1/2 cups flour, plus more for the work surface
- 1/2 teaspoon salt
- 1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
- 1/3 cup ice water
- 1 tablespoon melted unsalted butter
- 1/4 cup packed light brown sugar
Ingredients for the Filling
- 3 large orange-fleshed sweet potatoes (about 2 3/4 pounds), scrubbed
- 7 tablespoons (most of 1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup half-and-half
- 3/4 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
Directions for the crust
- Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.
- Stirring with the fork, gradually add enough of the water until the mixture clumps together. Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
- Lightly flour a work surface. Place the chilled dough on it; roll out to a round bout 13 inches across. Fold the dough in half.
- Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).
Directions for the Filling
- Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.
- Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend on medium speed until creamy and smooth. You’ll need 3 cups for the filling; scoop out the remainder and reserve for another use.
- Preheat the oven to 400 degrees.
- Uncover the pie shell; brush the interior with the melted butter. Sprinkle the brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) Let cool.
- Meanwhile, add the melted butter and brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.
- Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, about 1 to 1 1/2 hours.
- Transfer to a wire rack to cool completely, then cover loosely and refrigerate until ready to serve.
Courtesy of Michelle Bozeman
Cherry Buttermilk Ice Cream
- 2 cups cherries
- 1 cup sugar
- 1/2 cup water
- One 14 oz can sweetened
- 2 cups heavy whipping cream
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- In a medium saucepan add the cherries, sugar and water and simmer on medium heat until the sugar dissolves; about 5- 7 minutes. Drain the cherry juice from the cherries and set to the side.
- In a mixer fitted with the whisk attachment whip the heavy whipping cream until peaks form. In a loaf pan or freezer friendly container add the sweetened condensed milk. Stir in the buttermilk and vanilla extract, then fold in the whipped cream. After you’ve folded in the whipped cream, spoon the cherries into the mixture. Cover your container with cling wrap then freeze overnight. Enjoy!
Courtesy of Jem of the South Blog