Episode AH0221: We’re glad you joined us today for our Christmas dinner. And like I said, this ham needs a topping. It’s been roasting for about four hours. It’s a huge ham, about 15 pound. What we did, we scored it. And then every 15 minutes, I just pour apple cider vinegar on the top. Don’t baste it, just keep pouring from a pint bottle until the whole bottle is used and then just let it bake. Now I’m gonna make the topping, which is a little different because it’s not your normal pineapple, cherries. It’s wonderful. There’s pineapple, but we do it a little bit different. I have a small can of crushed pineapple here. Now, this is what makes this a different topping, chili sauce right out of the bottle. And we’re gonna put that in with the pineapple. If you’re looking for something different to do with your hand this Christmas, this might be an option. You might think about it. Okay, I use the whole bottle just like that. Now I start, well, let me do the sweet. This is the brown sugar. We’re gonna just put it in there. Just, you know what? It’s kinda to your taste what you like. If you like it real sweet, put a lot. I don’t just use just brown sugar, I use brown sugar then we’re gonna do some honey, ’cause I like the layers of flavors that it just gives us. Then you’re gonna do maple syrup. Don’t use the imitation, use the good stuff. Here we go. A little maple syrup. Then we have to sweeten it up or sour it down, however you’d like to call it. And this, I have some prepared mustard. You can use Dijon if you want to. And we’re just gonna take, oh, about that much. Maybe a tablespoon full. That’s probably close to it. And then you don’t have to stud your ham with cloves because all I do is put my cloves right in with my topping. And I tell you what, we’re talking delicious. I’m gonna let this cook just a minute. And while you take a break, I’m gonna let it cook. And when we come back, we’ll spoon it on the ham. Stay tuned, I will be right back. Here’s today’s At Home holiday hint. This holiday season, surround yourselves with family, friends, and those dear to your heart. The staff and crew of At Home wish you and yours a very Merry Christmas and a blessed, healthy and Happy New Year. Well, we have our topping for our ham. The ham’s out of the oven here, and you’re just gonna spoon this all over the top of this ham. I tell you what, this is so incredible. See how the cloves just stick where it stops. So, they’re not sliding off or anything. They get in the grooves when you’ve scored that ham on the top. And when I’m talking chili sauce here, I tell you what, that is so incredible. You will absolutely love it. You will. You wanna do this on 325 for the four hours, because if you don’t, it’s gonna get too dry. And don’t baste with the drippings in the bottom of the pan. You see, I’ve only used about a half and we’re gonna save the other half. You’ll let this go for about 20 minutes. Put it on again the other half, the rest of it, bring it out, let it sit 15 minutes for the juices to gel up. Oh mama, this is good. Okay, we’re gonna put this back in now. And they look great. That’s one of the most beautiful hams you’re ever gonna see. Okay, now, we’re gonna move on to some of the side dishes to accompany our delicious ham. And the first one we’re gonna do is one called cheesy vegetable casserole. This is in our cookbook, our family and friends cookbook. What I’ve taken is, I always tell you about people say, well, who eats all the food? We have a crew here. You saw the crew on our Christmas greeting to you. So I have to double everything today. You can make half portions that will serve four to six to eight. I have to cook like, I’m the farm hands everywhere somewhere. There’s a big farm going here because there’s so many people gonna come into the studio. And I know it, so I’m doubling everything. So this is two packages of, I think they call it California mix, which has the broccoli. It has carrots, and it has cauliflower. And you let it thought and drains frozen. You let it thought and drain. And then over here in this pan, I have a stick of butter that is melted and a half pound of American cheese cut in chunks, okay? And you just let that melt in a little brown bits that’s not gonna hurt all that adds some extra flavor. We’re gonna pour this over the top of these vegetables just like that. You could use, if you wanted to, you could certainly use Velveeta or American, whatever. I’ve not tried it with others, but I think the American just does it. It’s kinda one that everybody likes. And you wanna keep that in mind. You don’t wanna have some exotic cheese that nobody likes. So American, you’re pretty safe with, okay? Now, what we’re gonna do in the same bowl, I’m sorry, in the same pan, I’m gonna take another stick of butter because this we’re going to do the topping for this. You can need a crunchy topping on that ’cause this is gonna bake in a preheated 350 degree oven. Now I’m not making double the topping because there’s just one surface. It’s thicker, but not deeper. I mean, wider. You get what I mean? So in the same pan, we’re just gonna melt that down. I can get another spoon here. And in this container, we’ve taken Ritz Crackers. You know the round buttery cracker that you get in a box? And we’ve crushed them fine. The easiest way to do that is to put the crackers in a Ziploc bag, take all the air out of it and then use your rolling pin. Go back and forth over. It makes really. Look how fine the crumbs are. Very nice. Okay, so we have the butter melting and we’re just gonna add about a cup, maybe a little better than a cup. What we’re trying to do, we’re not trying to cook the crackers, we’re trying just to give them a buttery flavor so that when that goes on top of that delicious vegetables and cheese, you’re gonna love it. This is one of those things that a lot of people like. People enjoy it because most people like those vegetables with the exception of friends that don’t like broccoli, but thinking of anybody in mind except Linda’s husband. But anyway, other than that, most people do like that. You always have to make sure that you’ve got something Roger likes, which is not very many when they come to your house. All right, we’re doing this. Okay, sprinkling them. Just spoon them over top. Oh, it smells so good already. Don’t you love Ritz Crackers? I hope by now all the shopping’s done. All the baking is done. And I hope that you’re saying, boy, Lord, I hope my focus can be on you now. Maybe I haven’t been too focused on you the last couple of days, but Lord help me to get my focus on you now, because I need to be reminded that the real reason for all of this is you. It really is. No other reason to do this. This is the Jesus’ birthday. Interesting how everybody else gets a birthday gift for Jesus’ birthday, huh. Okay, this goes into our preheated oven. Here we go again. Aha, that’s gonna bake about 30 to 35 minutes, something like that. All right, so we have the ham and we have our vegetables. Let me see. Clean up here a little bit. The next one we wanna make is something that every time we go to my nephews and nieces house for Christmas, she’ll say, I’ll say, well, Diana, what should I bring? Darlene, you know what I want you to bring? So, okay, I’ll bring it. She wants me to bring my pineapple stuffing. This is just bread cubes that we actually slice bread that we have cut into cubes. And again, I’m doubling the recipe. So, the recipe that you get in the newsletter will be single portions. Today, you’re seeing double portions, all right? So we have about 10, 12, 14 slices of bread and then a little bit dry, and that’s good. Here we have our melted butter. Nope, not putting that on there yet, let’s hold off. Let’s do our pineapple first. When you have to cook for doubles like this, you almost need like big bowls because you get, there’s no place to put all this. You get this stuff in there and you say, oh my, where am I gonna put this? Well, somehow we make it. And we’re gonna mix that up so that, that gets incorporated really well. Like so. Now, we’re gonna add sugar. All the amounts will be in the newsletter. You can be sure. And again, we’re gonna mix it up. I tell you, this holds very well once you bake it and it is so delicious. It really, really is. We really enjoy this. Our family go to places and you take it, so, can I have that recipe? Sure. I don’t understand when people don’t like to give out recipes. I think to me, it’s like saying, wow, I really liked that. That’s a compliment to me. Now, we’re gonna do our eggs and then we’ll do the butter last. We’re gonna do four eggs in this. Now, you stay right here, buddy. Trying to escape the stuffing. Did you see that, Jim?
[Jim] Um-hum.
We’re on the way. Are you ready for Christmas?
[Jim] Absolutely.
Jim has kids, four kids, three boys and a girl and she’s gonna be, she’s cute as can be. And she’s gonna be spoiled rotten and she should be. Girls should be spoiled rotten by their brothers. I have two older brothers and they spoiled me, sure. But I know the kids this time of the year, they are so into everything from the time that they start bringing those catalogs out, it’s trouble. But I pray that as you spend these holidays with your kids, you have to be the one that tells them what we’re celebrating and why we’re celebrating it. Okay, now we pour the eggs over there. Now, we do our melted butter. You say, oh Arlene, that’s a lot of stuff going here. Well, you’re not eating this every day. This is Christmas. And when they sit around the table and say, oh my diet! Oh, my, I’m off my diet. Yes you are. It’s Christmas. You’re allowed. This is the day you’re allowed. Hopefully, they’ll be able to enjoy it without worrying about that. So you can see this is gonna make a lot. This goes into a preheated oven, 375 for 30 to 35 minutes. And we have, again, we clean up here a little bit. We have our prepared casserole. While I’m putting this in the casserole, getting ready to put it in the oven, we’re gonna take a break and we’ll be right back in just a minute. Stay with us. To complete our meal, one of the things we’re going be making is a broccoli salad. And this is nice because this kind of salad sometimes a tossed salad isn’t appropriate when you have so many side dishes. And we do have some others that we’re going to show you. We did not have time to make them. So, this is really nice because this is a kind of a salad to get your vegetables and it just adds, it’s a cold salad, which is nice too. So we have a beautiful bunch of broccoli that we have cleaned and cut into small. You don’t wanna make big, big pieces of broccoli. You wanna make bite-size pieces kind of like that. And now, basically what we’re gonna do is just make our sauce. First of all, let me put the onion. That’s about, so you have the wrong recipe. Let’s look at this one. Okay, a medium onion chopped fine. And then I have shredded cheese. And this is about one cup. Actually, this looks a little more. We won’t use it all. And you can do the shredded cheddar, the mild, the sharp, whatever your family likes. And we have done a half pound of bacon and we have drained it well. Best way to do this is cut it with the scissors and put it in and let it fry. Don’t try to cut it after it’s cooked or crumbled because it gets your regular piece that doesn’t even look nice. This looks nice. We’re gonna put that in there too. Drain it well. Then that beautiful colors, look at that. I love it. Now, we’re gonna use some mayonnaise ’cause that’s the basis for the dressing on this salad. And you could use a low fat if you wanted to, but it’s Christmas. So, we take about one cup, like so, and we have some sugar to sweeten it up with. And then we have three tablespoons of vinegar. You clean that off there like so. And then you’re gonna take your little whisk and you’re gonna whisk that around to make it into a really nice creamy topping a sauce that will go beautifully and marry those flavors very well. Something about bacon and cheese and broccoli. Not more could you ask for, right? Okay, now, all you’re gonna do, this is so simple, it’s assembling. You get the work done, assembling this and getting that, and then just put it together and you’ve got it. You’d wanna make this the day before, which is good because the day before means that you don’t have to be doing it the morning of Christmas, when the kids are around the tree and you’re trying to open gifts and you’re worrying about your dinner. You wanna prepare everything and anything that you possibly can the day before. And these recipes are very doable in that way. So, let’s just pour our dressing right over. When you make this the day before, what you’re gonna find is like, this dressing will melt down or thin down. I’m not sure I know why, but it does almost gets like a milky instead of thicker like this, it gets like a milky consistency and it’s wonderful. It’s delicious. I also sometimes like to put some raisins in it, which recipe doesn’t call for the putting in what you like if you want to, all right? So, I might add some raisins to this, but we’ll see. It’s a wonderful just this way. You notice I didn’t put any salt because there’s salt in the bacon. You don’t need it. If you wanted to put some fresh, cracked pepper, that would be wonderful. But there it is your broccoli salad. Way to go, all right? I hope you’re gonna try some of these for your holidays. I hope that they’re gonna be pleasant times for you. And because they’re all doable, they’re not difficult. They’re not hard. This last one is such a neat one because I really like to do this. It’s so impressive. And people say, oh, look at that. It’s a Christmas tree. Yeah, it is. And it’s made out of bread dough. First of all, you wanna get the rolls of frozen bread dough. And all you’re gonna do is get these out of the freezer and let them start to thought. And on a cookie sheet, you’re gonna place for the base of it the bottom part of the tree, you need five really nice balls of dough. You don’t wanna put them exactly on top of each other there, but at pretty close, all right? Now, the next row is gonna be four. What’s the time there, Mike? Okay. And then the next will be three, ’cause you’re gonna graduate into this, the shape, just like this and then two, like, so, and then one, see. And then you need a tree trunk. So, we’ll usually take two. You gotta watch your placement ’cause you put them between here three and four. Now, you’re gonna set these in a warm place. Cover them, set them in a warm place until they start to rise. And when they do, they will come together and you’re gonna bake them. And you only bake them very short time. I think it’s 17 minutes. You make sure 12 to 14 minutes. You bring them out. And here’s what you do. Here’s what you have. Look at that. You have a Christmas tree, beautiful row. And what we’ve done, you take melted butter and you take deal weed, okay? And you put that on there. The deal weed is supposed to look like the pine, all right? Then you take red and green peppers. And we had our talented girlfriend here today, Lisa Webster, I’m sorry, Linda Webster, who normally does makeup. She’s so talented. She just cuts stars. And we’re putting these stars ’cause this is the decoration all over for our little tree. That glorious. I love it. I just love it. Well, hope you’re loving it too. And we’re gonna be right back to show you the entire buffet and a lot of guests that are dropping in. In just a moment, we’ll be right back, stay with us. Here’s how you can get today’s recipes. Well, this is the time that it all comes to an end, when you have your dinner ready. All the shopping’s done. All the gifts have to be wrapped. The kids hopefully are all content. And now, you put out a wonderful spread of food and everybody enjoys. And I hope you’re gonna enjoy our recipe. So, let’s take a little journey down here and let’s see what we’ve made today. We start with our broccoli salad. We added green beans almondine ’cause we thought that would be a nice touch. This is those potatoes that I told you about, you make the day before. Here’s our chili ham. Can you believe this beautiful ham? And it will be as tender as it can be. And that little bit of a chili sauce in there just makes it so different, flavors with the maple syrup and the honey, it’s wonderful. This is our cheesy vegetable casserole with cheese, and broccoli, and cauliflower, and carrots. Here’s our pineapple stuffing still hot from the oven. This is great. It’s a real different addition to a ham. It compliments one another beautifully. Next to it, here’s our Christmas tree with our little green and red pepper stars. I love this. This is great. We’ve added a nice fruit punch, a real simple one here. And then when we go to the table, you’ll see, we have loads of the cookies that we’ve been baking. Remember those couple of weeks ago we were baking. Look, here we are. Just the table is full of all the goodies that we labor to do a couple of weeks ago. And as a tradition with us, we always make room for a happy birthday cake to Jesus because you know what? He’s the reason for the season. And it really is his birthday. That’s a great way to teach and to keep your kids in focus of what this holiday season is all about. And we hope that it keeps you in focus too, because it’s important for us to have an attitude in our hearts that Christmas is not just one day in a year, Christmas is an attitude in your heart, an attitude of giving, of loving, of doing, of helping whatever is needed. Just do it and give. Christmas may not be the perfect holiday for you because of maybe you’ve had a loss of a loved one or maybe a relationship went sour. Jesus Christ wants to be there for you this day and every day of your life. I hope you’ll think about that today. Well, all the guests are about to arrive. First of all, Husband Paul, he has the number one ticket. We’re glad he’s here as always. We want to wish you a very, very Merry Christmas. And may this holiday be one that you grow closer to the Lord, closer to family and friends, and everybody that you love and care about, be around you at some point during this holiday. We spend a lot of time with family and friends during the break between Christmas and new year’s. And we’re always happy to do that. It’s a wonderful time of the year. From our house to your house very Merry Christmas and a happy, Happy New Year. God bless you. We’ll see you next time on at home.
[Narrator] Food provided by McGinnis Sisters Special Food Stores in Brentwood and Monroeville taste the world.
[Narrator] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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