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Video: Thanksgiving without turkey? Ham up the holiday instead

  1. Closed captioning of: Thanksgiving without turkey? Ham up the holiday instead

    >>> we are back with today's kitchen and we ask the question what would thanksgiving dinner be without the turkey? well, something fabulous. good morning to you.

    >> good morning. i often get asked this, if there's an alternative to thanksgiving, maybe, do a ham. why not?

    >> yeah, it's not against the law.

    >> no.

    >> or if you're cooking for a big crowd, bring in the ham too.

    >> what kind of ham is this?

    >> it's a spiral cut ham. virginia ham . it's been smoked and cooked already. when they say spiral cut, they do it and it's own the bone. it's better on the bone because the flavor is much, much better. you can see how it's cut so it's spun around the bone.

    >> it's precooked. so what are we doing?

    >> we're going to make a glaze for it and heat it up and cook it and tenderize it even more. what i'm going to do is but water in there. it acts as a steaming technique to heat it throughout the ham and we're going to tint it with aluminum foil .

    >> tint as good different than a covering.

    >> same idea.

    >> but you leave a little room around the side. but you allow it to steam. the spiral hams tend to dry out a little bit if you don't have the moisture in there. i'll have you help me with this too.

    >> how long do you leave it in to steam?

    >> about two hours.

    >> all right.

    >> now we're going to make a glaze. this is an old fashioned glaze that we have redone.

    >> okay.

    >> ginger, shallots, brown sugar and jalapeno.

    >> should i put it all in there.

    >> yeah.

    >> fresh pineapple juice .

    >> remember the old pineapple glaze with the cherries.

    >> yes.

    >> jalapenos it's a little unusual.

    >> if you want to leave the seeds in it makes it much more -- i've got maple syrup in there.

    >> all right.

    >> so you've got the nice sweet and sour glaze. you let that reduce down to that and you add pineapple chunks to it as well.

    >> okay.

    >> and we're going to show you here, we're going to finish this glade. we add scallions and butter. butter helps to coat or blanket the ham.

    >> so in real life , how long do you let that cook?

    >> about -- well, this reduced down to -- its about 45 minutes.

    >> okay.

    >> okay and we're going to take that over here and i've baked this now for about an hour and a half and we're going to finish this -- look at the beautiful juices. i'm going to show you how we're going to do this. put a little bit of this on top. glaze it over the top and we're going to put the blanket -- get t the pineapples. put them on top like that.

    >> here i am cooking again.

    >> we're going to blanket this. this is thinly sliced fresh pineapple.

    >> okay.

    >> use fresh. always available. okay. we take that. we come around to the side here.

    >> yeah?

    >> so this has been in the oven for about -- put it back in for about 20 to 30 minutes and look at that.

    >> that looks beautiful.

    >> now tell us about your sides. i hear you have tofu today.

    >> are you a tofu fan?

    >> no.

    >> okay. maybe today you will be.

    >> we use regular bacon but we can also use turkey bacon to lighten it up. a little olive oil and red wine vinegar . there he is.

    >> you guys downstairs.

    >> and real quickly what do we have here?

    >> we have our pimp kumpkin here and this is like pumpkin pie .

    >> i can't hear you.

    >> thanks you guys.

    >> let me carve this up for you.

    >> you carve, the recipes are on today.com. and remember we

TODAY recipes
updated 11/12/2013 6:14:34 PM ET 2013-11-12T23:14:34

Recipe: Holiday ham with gingered-maple pineapple and jalapeño glaze

  • 12 to 15 lb. bone-in ham (spiral cut)
  • 1 cup maple syrup
  • 3 cups fresh pineapple juice
  • 1/2 cup fresh ginger, finely minced
  • 1 cup water
  • 2 shallots, small dice
  • 1/2 pineapple, small diced (to be roasted for glaze)
  • 1/2 pineapple, thinly sliced in rounds, core removed (10 to 12 thin rounds)
  • 1 jalapeno, sliced
  • 1 bunch green onion, chopped
  • 1/4 cup dark brown sugar
  • 1/2 stick unsalted butter

Position a rack in the lower third of oven and preheat to 325 degrees.

Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham uncovered for 2 hours.

Place diced pineapple in a small baking dish and roast in oven about 20 minutes. Remove and reserve for glaze.

While the ham is roasting, prepare the glaze:

In a medium saucepan over moderately low heat, combine maple syrup, pineapple juice, brown sugar and butter. Bring to a simmer and continue simmering for 10 minutes. Add shallots, minced ginger, jalapeno, and green onion. Continue simmering until mixture has slightly reduced and thickened, about 10 minutes, stirring often. Add the round pineapple slices and chopped roasted pineapple and cook until the pineapple slices are tender, about 2 minutes.

Once the ham has been in the oven for two hours, drape the glazed pineapple rounds over the ham, covering completely, then brush the ham with about ½ of the glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145 degrees (about 30 to 40 more minutes).

To serve, drizzle remaining glaze over ham and enjoy!

Recipe: Roasted carrots in carrot juice with feta

  • 1 cup carrot juice
  • 1 cup vegetable broth or chicken broth
  • 2 (3-inch) cinnamon sticks
  • 1/3 cup honey
  • 1 tsp. ground ginger
  • 5 cups carrots, cut in 1-inch pieces
  • 2 tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1 tbsp. fresh rosemary
  • 1/4 tsp. freshly ground black pepper
  • 1 tbsp. unsalted butter
  • Garnish: 1/2 cup crumbled feta cheese.

1. Preheat oven to 500 degrees. Bring first 5 ingredients to a boil in a medium saucepan; reduce heat to medium, and cook, uncovered, stirring occasionally, 30 minutes or until reduced to 2/3 cup. Remove from heat.

2. Meanwhile, toss together carrots and next 4 ingredients in a large bowl. Spread carrot mixture on a large baking sheet. Bake at 500 degrees for 20 minutes or until carrots are tender and beginning to brown, stirring twice. Place carrot mixture in a large bowl.

3. Remove cinnamon sticks from syrup. Bring syrup to a simmer over medium heat; add butter, stirring until melted. Pour over carrot mixture; toss to coat. Taste and adjust seasonings. Finish with crumbled feta cheese.

Serving Size

Makes 6 servings

Recipe: Warm spinach salad with bacon, tofu and sherry vinaigrette

  • For vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 tbsp. Dijon mustard
  • 2 tsp. shallots, minced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • For salad:
  • 1 1/2 bunch of spinach leaves
  • 8 oz. bacon, thinly sliced (can substitute turkey bacon)
  • 1/2 cup shallots, thinly sliced
  • 8 oz. soft tofu, sliced in 1/2- inch chunks

Prepare vinaigrette: 

Whisk together all ingredients in a small bowl. Cover and chill.

For salad:

Clean spinach, remove stems, and place in large mixing bowl. Rough chop the bacon and add to a sauté pan, cooking over medium-heat. Render the bacon and remove from heat. Pour off half the fat then add shallots and cook until translucent (about 2 minutes). Add sherry vinaigrette, simmer one more minute to heat and incorporate all ingredients. Pour contents of sauté pan over spinach salad and toss together. Top with raw tofu slices and serve immediately.

Serving Size

Makes 8 servings

Recipe: Spiced pumpkin custard

  • 6 mini decorative pumpkins
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. kosher salt
  • 5 egg yolks
  • 2 cups heavy cream
  • 1/2 cinnamon stick
  • 1/2 vanilla bean, split and scraped
  • 1/2 can pumpkin puree (about 8 oz.)

1. Cut the lids off of your pumpkins. Keep the tops.

2. Scoop out the insides of the pumpkins, leaving about a ¼-inch wall around the sides.

3. Mix together 1/8 cup of sugar with 1/8 teaspoon of the allspice and cinnamon. Sprinkle inside the pumpkins. Roll the sugar around to coat, then pour off the excess.

4. Preheat your oven to 300 degrees. Wrap each pumpkin individually in foil, leaving off the tops, and bake for 40 minutes.

5. In a saucepot, warm the cream, salt, cinnamon stick, and vanilla bean. Bring to a simmer, remove from heat, then add the remaining cream to cool.

6. In a bowl, whisk together remaining cup of sugar and yolks.

7. Temper the cream mixture into the yolks; whisk until smooth, strain the mixture through a fine sieve.

8. Add the remaining spices into the pumpkin puree and whisk to combine.

9. Whisk the cream mixture into the pumpkin puree.

10. Unwrap pumpkins and lay them out onto a cookie sheet, fill the pumpkins with the custard slightly below the rim.

11. Return to oven and Bake for 30 to 40 minutes.

12. Check for the sides to be set (the center should have a slight jiggle), then remove from oven and allow the residual heat to finish off the cooking.

13. Cool at room temp, and then refrigerate 3 hours to set.

14. To serve, top with whipped cream and crumbled amoretti cookies.

Serving Size

Makes 6 servings

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