Sunny Anderson's holiday ham, pecan pie and more
If you spent too much time running around for gifts to plan the perfect holiday meal, don’t panic. The Food Network’s Sunny Anderson demonstrates how you can whip up a delicious dinner of honey mustard ham and sweet potato mash with little preparation.
- 6 to 7 pound bone-in half spiral ham, rested at room temperature for 2 hours
- 1 cup orange juice
- 1/2 cup whole grain mustard
- 3/4 cup packed dark brown sugar
- 8-10 sprigs thyme, leaves stripped and chopped
- Zest of 2 oranges
- 1/4 cup honey
Coat the ham. Place the ham in a roasting dish and add the orange juice to the bottom of the pan. Slather the entire ham with the mustard. In a small bowl combine the brown sugar, thyme, and orange zest. Pressing this brown sugar mixture all over the ham to adhere to the mustard. Drizzle honey over top. Roast ham. Preheat oven to 375˚F. Roast ham until the internal temperature is 145˚F, about 40 to 50 minutes. Make sure to check the ham every 15 minutes or so to quickly spoon any glaze that falls off in to the roasting pan, back over top. Rest the ham loosely covered with aluminum foil for 15 minutes before serving.
- 4 pounds sweet potatoes, peeled and cut lengthwise into quarters
- 2 large Vidalia or sweet onions, peeled and quartered
- Olive oil, to coat
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
Prep and roast the potatoes and onions. Preheat oven to 375° F. Place the potato and onion wedges on a baking sheet with sides. Drizzle over olive oil then rub all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Place in the oven until the potatoes and onions are tender and golden, about 30 to 40 minutes.Blend to serve. Remove the baking sheet from the oven and pour all the contents, including the juices, into a food processor. Add the butter and blend until smooth. Taste and season with more salt, if needed.
- 1 pre-made pie crust
- 5 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 cup packed light corn syrup
- Kosher salt
- 2 cups pecan halves
- 2 tablespoons whiskey (I like Angels Envy or Elmer T. Lee)
- 3 eggs, whisked
For whiskey whipped cream
- 1 cup heavy cream
- 1 tablespoon whiskey (I like Angels Envy or Elmer T. Lee )
- 1 tablespoon sugar
Make the filling. In a medium pot on medium-high add the butter, brown sugar, corn syrup and a tiny pinch of salt. Bring to a boil, then reduce to a simmer and cook until the brown sugar is no longer granulated. Add the pecans and whiskey. Stir to coat, then remove from the heat. In a small bowl, whisk the eggs while spooning in a bit of the warm nut mixture until the eggs are warmed as well. Pour this small batch of warmed egg into the pot and stir until everything is blended. Bake the pie. Preheat the oven to 350˚ F. Pour the filling into the prepared pie crust and use aluminum foil strips to tent the edges of the pie crust. Bake until set, about 40 minutes. Let cool before slicing. Top with whiskey whipped cream. For whiskey whipped cream:In a large bowl whisk heavy cream until soft peaks form, add sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.