Yule Feast, Part II

Since cured meats are common this time of year, this Yule feast begins with a ham.

1 fully cooked ham (approx 6 pounds)

1/3 cup pineapple juice
1/2 cup apricot preserves or orange marmalade
1 TB crystallized ginger (or 1/2 tsp ground ginger)

Preheat oven to 325.
Place ham in a roasting pan and roast for 20 minutes per pound, until a meat thermometer inserted into the thickest part reads 140 F.

Place the glaze ingredients into a saucepan and simmer until thickened. About 20 minutes before the ham is done, brush the glaze over the meat.


Roasted Potatoes

3 lbs small red potatoes, scrubbed
olive oil
salt
2 TBS herbs, optional (rosemary, thyme, etc.)
finely minced garlic, optional

Boil the potatoes until almost tender. Drain and place on an oiled baking sheet. Using a heavy glass, lightly crush each potato. Drizzle with olive oil and sprinkle with salt.
Place in a preheated 375 F oven until the outsides are golden brown and crispy.

If using the herbs and/or garlic, sprinkle onto the potatoes before adding the olive oil, or mix with the oil and use a pastry brush to coat.


I will be posting more recipes and ideas later on. Right now, however, the city of Istanbul calls to me. I must go do some Yule shopping! We have Christmas Day off and are planning a party for the weekend after. We may even have ham, courtesy of a co-worker who visited Prague back in September!