Raspberry Mustard Ham with Saxon
Happy Holidays! In celebration of the holidays, the Saxon crew has decided to share one of our favorite holiday recipes for this month’s Fresh Brew! We hope you all have a safe and happy holiday season!
Christmas Ham with Raspberry Mustard
Ingredients
- 1 cup raspberry preserves
- 1/2 cup Dijon mustard
- 1 fully cooked bone-in ham (18 to 20 pounds)
Directions
- Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside.
- Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it’s nice and glossy. Repeat with another layer of glaze if desired.
- Serve the remaining glaze in a dish alongside the ham.
This recipe was provided by Food Network. If you’d like to visit the original source, please click here.
**Holiday Hours
- Our office will close at 12 p.m. on Monday, December 24 and will be closed on Tuesday, December 25.
- Our office will close at 12 p.m. on New Year’s Eve, Monday, December 31 and will be closed on New Year’s Day, Tuesday, January 1.
We wish you a happy holiday season filled with family and friends!
Give It A Try & Share It!
Pecans, Marshmallows and Sweet Potatoes?
Happy Holidays! In celebration of the holidays, the Saxon crew has decided to share one of our favorite holiday recipes for this month’s Fresh Brew! We hope you all have a safe and happy Thanksgiving!
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Ingredients
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
- 1 cup miniature marshmallows
Directions
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
This recipe was provided by Food Network. If you’d like to visit the original source, please click here.
**Holiday Hours
Our office will be closed Thursday, November 22. We will be open Friday, November 23 from 8:30 a.m. – noon. We wish you a happy Thanksgiving filled with family, friends and good food!
Give It A Try & Share It!
