RECIPE: New Year's Day menu will include nlb's REC: Christmas Ham with Bacardi Rum Raisin Sauce---easy peasy

[charlie]

Christmas Ham with Bacardi Rum Raisin Sauce

Recipe By: Bacardi

Serving Size: 12

Ingredients:

1 cup dark raisins

1 1/2 cups 80 Proof Bacardi Amber Rum

5 lbs. ham, fully cooked bone-in, (5 to 7 pounds)

1/3 cup Dijon-style mustard

1 cup packed dark brown sugar

2 cups apple cider

Directions:

In bowl, combine raisins and 1 cup rum. Soak 2 hours. Preheat oven to 325 degrees F. Place ham, fat side up, in roasting pan. Score fat in diamond pattern cutting at 1 inch intervals. Rub ham with mustard and pat with brown sugar. Add raisin/rum mixture and apple cider to bottom of pan. Bake 1 1/2 hours, basting every 20 minutes. Remove ham and skim grease from pan juices. Pour juices into saucepan. Cook over medium high heat about 15 minutes. Stir in remaining 1/2 cup rum and heat. Pour into sauce boat.

 

[karennoca]

My Happy New Year's Day menu is a whole roasted chicken sitting on a bed of thick cut onions

chicken is seasoned with fresh thyme, rosemary, poultry seasoning, and lemon. Inside the chicken is fresh lemon, garlic and a few onion wedges. Lemon halves will roast along side the chicken to a caramelized heaven. Risotto (my mom's recipe) made with fresh mushrooms, home made chicken broth, poultry seasoning, Beau Monde, not stirred, just left alone for the rice to soak up all the goodness. Roasted butternut squash chunks in butter and brown sugar, with a touch of Vietnamese Cinnamon.
Happy New Year everyone, stay safe.

 

[colleenmomof2]

Smoked salmon Eggs Benedict

for our New Year's Day dinner, on Wolferman's English Muffins with blender hollandaise - a bit hacked as we only had 3 large eggs for the two of us! So I slow-toasted 1 Wolferman's Original (to toast into the center), buttered, topped with cream cheese, layered the smoked salmon and returned them to the toaster oven to lightly warm the salmon, microwave-poached 2 eggs and 1 white and blended the 1 yolk with about 1 Tbs of squeezed lemon, a sprinkle of Penzy's Red & Black (cayenne and black peppers), a dab of Dijon, and 6 Tbs of very hot butter. Extreme yum! We loved the slightly thinner hollandaise but next time, with the lox, I'll try unsalted butter. Colleen