Jerilyn's Cranberry Glaze for Ham

Jerilyn's Cranberry Glaze for Ham

We always toss the packet that comes with the ham, because Jerilyn has improved on it significantly with this delicious, but simple glaze. This recipe is for a 5-6 pound ham. Adjust as needed for the size of your ham.
For use with a fully-cooked spiral cut ham.

Glaze Ingredients:
3/4 cup cranberry sauce
1/4 cup of Dijon mustard or hot Dijon mustard
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Directions:
1. Preheat oven to 300 degrees.
2. Put ham on a large roasting pan lined with heavy duty foil.
3. Combine all ingredients of glaze and mix well.
4. Spread 1/2 of the mixture over the top of the ham evenly.
5. Bake for an hours and then spread the other 1/2 of the mixture over the top of the ham.
6. Keep baking until internal temperature reaches 140 degrees or about an hour.
6. Let stand 5 minutes before serving.

Cheatin' Seafood Newburg

OK, I just have to write this one down before I forget what I have done. I was trying to fix something a little different for Hong Ju Lee AKA "Edgar" an exchange student from Seoul, South Korea who is living with me. He said he likes shrimp and I had some frozen shrimp that is already cooked- (The kind you just run under water until defrosted, add the sauce and instant shrimp cocktail.) This would be great with any seafood. I didn't have what I needed to make this so I improvised and it was probably better than the original.


Ingredients: * means these are estimates- I rarely measure- Sorry!
Seafood of your choice- I used shrimp, but scallops, firm fish (tuna steak, fresh salmon, etc.), lobster, etc. will all work
*1/2-2/3 cup of sour cream- depending on how you like the flavor it adds
*1/2 cup white wine
*1/4-1/2 teaspoon pepper
*1 teaspoon dill weed- I just realized that I DO like dill!- I will quit tossing out the dill I grow!**
1 Tablespoon lemon juice- not concentrated
1 can of peas- drained
1 can cream of chicken soup- undiluted- this is where I am saving some time.

Directions:
1. Gently mix everything but the seafood above in a sauce pan stirring frequently.
2. Prepare seafood (for me that was running the shrimp under hot water.)
3. Prepare rice, wide noodles, toast or a plain pastry- your choice, I used wide egg noodles.
4. Put your choice from #3 on the plate, top with choice of seafood, smoother with sauce!

** I grow dill amongst my herbs and flowers every summer for the flower, not the tiny leaves. I have never been a huge fan of dill, but this recipe convinced me to start saving dill and enjoying all year long!

Yummy Cauliflower Salad

This salad is a bit "tangy" and unique. I have only made it once because I misplaced the recipe. Nice thing about the blog is I can always find it now!!! (Unless I lose the web address of the blog!)

Ingredients:
1 Large head of cauliflower (6 cups), broken up into bite-sized pieces
1 cup of coarsely chopped walnuts
1 cup of green grapes cut in half

Dressing:
1 cup of mayonnaise or salad dressing (I used Dukes Mayonnaise)
1/3 cup of honey
1 tablespoon prepared mustard

Mix together the first three ingredients.
Mix the mayo, honey and mustard.
Stir together until the cauliflower, grapes and walnut pieces are coated.

Pineapple Cheese Ball

I visited Mom at Loyalton today and one of the nurses, Sharon had made this for the residents and staff back in the Memory Care Unit. It was delicious and Mom liked it too. I had to have the recipe! I love pineapple and love cheesecake so this was a no brainer for me. If you like cheesecake, you should like this too! Quick and easy!

Ingredients:
8 ounce package of cream cheese, softened
1 large box of dry vanilla pudding
1 of the smallest cans of pineapple- DO NOT DRAIN!
Chopped pecans
Graham Crackers

Mix softened cream cheese, dry pudding mix and undrained pineapple thoroughly.
Form a ball and roll in chopped pecans.
Serve with graham crackers broken into the smallest size.

I might try it with more pineapple, but it was excellent as prepared above.