Casual and Festive Gathering

Southern Living, Dec 2004 by Humphrey, Clairiece Gilbert, Kotowicz, Angela M, McDonald, Marlene, Taylor, Della, Torres, Karen

HAVE CHRISTMAS DINNER AT YOUR HOUSE THIS YEAR WITH THIS ELEGANTLY SIMPLE MENU.

This make-ahead menu stands on its own, or you can add all those favorite family dishes your mom is sure to bring. Best of all, you can prepare most of the recipes early in the day on Christmas Eve, leaving time for evening festivities. There will even be time for a leisurely morning of gift opening before you head to the kitchen on Christmas Day. It's best to bake the ham the day you plan to serve it, but it takes only a moment to wrap the meat in foil and prepare for baking; then you have 2 hours of hands-off time.

Because your to-do list runs a little long this time of year, we kept the decorating simple yet stunning. From a trio of rectangular wreaths to fresh tabletop ideas, only you will know how easy it is!

So plan on a family holiday that offers lots of joy and leaves everyone with memories of a magical meal.

Bourbon-Glazed Ham

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN.; BAKE: 2 HRS., 20 MIN.; STAND: 15 MIN.

1 (10-pound) fully cooked smoked ham

� cup whole cloves

� cup bourbon or apple juice

2 cups dark brown sugar

1 tablespoon dry mustard

2 navel oranges, sliced

WRAP ham in aluminum foil, and place in a lightly greased 13- � 9-inch pan.

BAKE at 325� for 2 hours. Remove ham from oven, and increase temperature to 450�.

UNWRAP ham; discard foil. Remove skin and excess fat from ham. Make �-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals.

BRUSH ham evenly with � cup bourbon. Stir together remaining � cup bourbon, sugar, and mustard in a small bowl. Pat sugar mixture evenly over ham; arrange orange slices over sugar, and secure with wooden picks. Lightly baste with drippings; bake for 15 to 20 minutes or until a meat thermometer inserted into thickest portion registers 140� and sugar has melted and formed a glaze. Let stand 15 minutes before slicing.

CLAIRIECE GILBERT HUMPHREY

CHARLOTTESVILLE, VIRGINIA

Pumpkin Roll

MAKES 8 SERVINGS

PREP: 25 MIN., BAKE: 15 MIN., CHILL: 3 HRS.

Vegetable cooking spray

3 large eggs

1 cup granulated sugar

� cup all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

� teaspoon salt

� teaspoon ground nutmeg

2/3 cup canned unsweetened pumpkin

� cup finely chopped pecans, toasted

1 teaspoon lemon juice

1� cups powdered sugar, divided

2 (3-ounce) packages cream cheese, softened

� cup butter or margarine, softened

1 teaspoon vanilla extract

1 teaspoon lemon juice

Garnishes: powdered sugar, chocolate-coated pecan halves

COAT bottom and sides of a 15- � 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

BEAT eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

BAKE at 375� for 15 minutes or until a wooden pick inserted in center comes out clean.

SIFT � cup powdered sugar in a 15- � 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

BEAT cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

UNROLL cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Reroll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired. ANGELA M. KOTOWICZ

ST. LOUIS, MISSOURI

Julienned Orange Carrots

MAKES 8 SERVINGS

PREP: 5 MIN., COOK: 10 MIN.

5 cups water

2 (10-ounce) packages julienned carrots

� cup butter or margarine

4 teaspoons fresh orange juice

1 teaspoon grated orange rind

1 teaspoon salt

� teaspoon ground red pepper

BRING 5 cups water to a boil in a 3-quart saucepan; add carrots, and return to a boil. Cook 5 minutes or until tender; drain.

MELT butter in a large nonstick skillet over medium heat; add carrots, orange juice, and remaining ingredients, tossing to combine. Cook just until heated through.

MARLENE MCDONALD

SANFORD, NORTH CAROLINA

Out-of-This-World Scalloped Potatoes

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN.; COOK: 10 MIN.; BAKE: 2 HRS., 30 MIN.

� cup butter or margarine

� cup all-purpose flour

3 cups milk

1 (10-ounce) block Cheddar cheese, shredded

� cup thinly sliced green onions

1 teaspoon salt

� teaspoon pepper

4 pounds potatoes, thinly sliced

1� cups soft breadcrumbs

� cup butter or margarine, melted

� cup grated Parmesan cheese

MELT � cup butter in a large saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 2 to 3 minutes or until flour is lightly browned. Whisk milk into butter mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients, stirring until cheese melts.