The tree is decorated. The presents are wrapped. And now, it's time to whip up some seriously succulent eats.
Bon Appetit's Adam Rapoport is here to help with a dinner that's a crowd pleaser. From a glazed ham, to a Nutella dessert, get ready to celebrate the holidays in high culinary style.
Servings: 16 to 20 Servings
This ham is a hit at every single dinner party and it couldn't be easier to make. Though the idea of making a large ham might be intimidating, if you know what you're looking for, it's really a piece of cake. Make sure you're buying the right part of the pig, you want a bone-in, smoked ham, not a country ham, which is essentially like American prosciutto.
Asfor the glaze, I often use a bottle of orange or apricot marmalade and mix it with some bourbon or rum. And I always serve it with a big pile of mini potato rolls for DIY sandwiches with dijon mustard and mayo. And maybe some cornichons on the side for a briny touch.
- 1 1/2 cups rye whiskey or bourbon or other whiskey
- 3/4 cup honey
- 1/4 cup mild-flavored (light) molasses
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- One 12-14 pound cured smoked bone-in ham, skin removed if needed
1. Preheat oven to 350 degrees. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper together in a medium bowl.
2. Set ham on a rack in a large roasting pan and pour in 2 cups water. Score the fat layer in a crosshatch pattern, cutting about 1/2-inch deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135 degrees. This will take between 1 1/2 to 2 hours.
3. Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.
Serve it with a big pile of mini potato rolls for DIY sandwiches with dijon mustard and mayo. And maybe some cornichons on the side.
Cook time: 25 minutes
Prep time: 20 minutes
Servings: 8-10 people
Straight out of the oven, these delightfully cheesy crackers will be a bit chewy, but they'll crisp up as they get to room temperature. Either way, they'll be delicious!
Swap option: You can always use good Gruyere or aged Gouda instead of cheddar.
- 6 ounces extra-sharp white cheddar cheese
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- A pinch of cayenne pepper
- 6 ounces chilled cream cheese
- 3 tablespoons poppy seeds
1. Place racks in upper and lower thirds of oven; preheat to 350 degrees. Line two baking sheets with parchment paper. Grate the extra-sharp white cheddar cheese on the medium holes of a box grater into a medium bowl.
2. Add 1 1/4 cups all-purpose flour, 1/4 cup very thinly sliced chives, 1 1/2 teaspoons kosher salt, ½ teaspoon sugar and a pinch of cayenne pepper to bowl and toss with your hands until all of the cheese is coated in flour.
3. Add 6 ounces of chilled cream cheese, cut into 1/2-inch pieces, and quickly smash into flour mixture with your fingers. Work mixture until only a few dry spots remain, then knead dough in the bowl to bring it together.
4. Seal dough in a 1 gallon plastic bag in a rough log shape. Roll dough over work surface to create a round shape. Then freeze the dough until it's firm but not frozen, about 15-20 minutes. Cut open the bag and remove.
5. Gently sprinkle 3 tablespoons of poppy seeds onto work surface. Roll the log over the poppy seeds, pressing to adhere, until the log is completely coated. Discard any extra poppy seeds.
6. Slice the dough into thin rounds with a sharp knife, aiming for even slices between 1/8-inch and 1/4-inch thick. Rotate log every few slices to keep bottom side from flattening out.
7. Transfer rounds to prepared baking sheets, spacing them about an inch apart (note that the crackers won't spread as they bake). Bake crackers, rotating sheets front to back and top to bottom halfway through, until golden, 25-30 minutes.
8. Commence snacking! Straight out of the oven, the crackers will be a bit chewy, but they'll crisp up as they come to room temperature. Let crackers cool completely on baking sheets, then transfer to a platter and serve.
This couldn't be easier to make, and you can mix and roll them way ahead of time and freeze 'em.
Prep time: 25 minutes
This comforting dessert can be made up to three days ahead so it's a no-brainer to make if you'll be pressed for time on the day of your dinner party. The pudding can be served warm or at room temperature.
- 4 ounces bittersweet or semisweet chocolate
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup Nutella
- 1/2 cup whole raw hazelnuts
- 2 tablespoons unsalted butter
- Flaky sea salt
1. Chop the chocolate and set aside on cutting board.
2. Whisk cornstarch, sugar, cocoa, and salt in a medium saucepan. Very slowly stream in milk, whisking constantly, until mixture is lump-free.
3. Cook mixture over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that the wires of the whisk leave a trail, about 7-10 minutes.
4. Remove from heat and whisk in about a quarter of chopped chocolate until smooth. Add the remaining chocolate in three additions, whisking after each addition until the chocolate is melted and mixture is smooth. Whisk in vanilla.
5. Place Nutella in a medium bowl and add about ½ cup of warm pudding mixture. Whisk until smooth, then whisk Nutella mixture back into saucepan until it's completely incorporated. Cover the pudding with plastic, pressing directly onto the surface to prevent a skin from forming. You can let it cool slightly at this point and serve warm or chill the pudding until completely set, at least 2 hours.
6. Meanwhile, place hazelnuts on cutting board and crush with bottom of small saucepan to break into irregular bits. Combine hazelnuts and butter in a saucepan and cook, stirring often, until butter is browned and hazelnuts are golden, 8-10 minutes. Remove from heat and let cool.
7. If serving pudding warm, divide mixture among serving dishes. If pudding is chilled, transfer to a large bowl and whisk until smooth, then divide among bowls. Top with hazelnuts and a sprinkle of flaky salt.
If you're making the dish ahead, cover it well, pressing plastic directly onto the surface and make sure the mixture stays cool.