Ingredients
- 1 (6- to 8-lb.) fully cooked, bone-in ham
- 48 whole cloves
- 1 (16-oz.) package light brown sugar
- 1 cup spicy brown mustard
- 1 cup cola soft drink
- 3/4 cup bourbon
Preparation
- 1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
- 2. Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
- 3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.
Classic Parmesan Scalloped Potatoes
Ingredients
- 1/4 cup butter
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 3 cups whipping cream
- 2 garlic cloves, chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 cup (2 oz.) grated Parmesan cheese
Preparation
- 1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.
- 2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.
- 3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
Andrew Lewis, Birmingham, Alabama, Southern Living
NOVEMBER 2007
Apple-Pear Salad With
Lemon-Poppy Seed Dressing
Ingredients
1 large pear, thinly sliced
- 1 (16-oz.) package romaine lettuce, thoroughly washed
- 1 (6-oz.) block Swiss cheese, shaved
- 1 cup roasted, salted cashews
- 1/2 cup sweetened dried cranberries
- 1 large apple, thinly sliced
- Lemon-Poppy Seed Dressing ( I cheated & used store bought)
- Southern Living
Rabbit Rolls or Bunny Bread
Haha, this is what they really looked like.
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