Video: Sunny Anderson’s easy New Year’s Eve meal
Recipe: Sunny's easy holiday spiral ham
- 1/2 cup dark brown sugar
- 1/4 cup honey
- Zest and juice of 1 orange
- 2 teaspoons pumpkin pie spice
- 6 to 8 scrapes of fresh nutmeg, using a rasp
- 1 (6 to 7-pound) bone-in half spiral ham
- 10 to 12 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
Heat the oven to 325 degrees F.
In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt.
Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests.
Raise the oven temperature to 400 degrees F.
Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.
Recipe: Sweet potato hash
- 3 strips bacon, chopped
- 3 tablespoons olive oil
- 2 medium sweet potatoes, about 8 ounces each, peeled and 1/4-inch diced
- 1/2 cup chopped red onion
- 2 cloves garlic, thinly sliced
- 1 tablespoon pickled jalapenos, chopped
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer.
Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2.
Taste and re-season if necessary.
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