Glazed Ham, Lime-Mint Slaw, Chocolate-Toffee Pie

  
Recipes from Seriously Simple Holidays by Diane Worthington, Chronicle Books
As heard on Linda’s Food News and Views, WLRN NPR 

Pineapple-Honey Glazed Ham

I had never been a ham lover—until I made this delectable sweet-and-savory ham. If your family enjoys ham for Christmas dinner, they will certainly like this recipe and be thrilled to have plenty of leftovers for the rest of the holiday. I also like to serve this dish on New Year’s Day with assorted salads and condiments. Already cooked, spiral-sliced hams are now readily available at the supermarket. You’ll find this variety especially convenient since it does not require carving. Accompany with Yam and Winter Squash Purée

Serves 12 to 16

Recommended Wine: It’s easy to complement the spice and sweetness of this ham dish with an off-dry Gewürztraminer. If your fondness is for red, celebrate with a fresh Nouveau Beaujolais.

Glaze
One 8-ounce can crushed pineapple
1/2 cup orange blossom honey
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 teaspoon ground cloves

One 8-pound cooked spiral-sliced ham

1. Preheat the oven to 325°F. To make the glaze, in a small bowl, stir together all of the ingredients until well blended.

2. Place the ham flat side down in a shallow roasting pan. Using bamboo skewers, skewer the ham in 2 places to hold the slices firmly together.

3. Bake for 1 hour. Spread half of the glaze on the ham, using the back of a spoon to help it adhere to the ham. Bake for 45 minutes, or until an instant-read thermometer inserted into the center of the ham reads 135°F.

4. Raise the oven temperature to 425°F. Apply the remaining glaze, pressing it into the ham with the back of the spoon. Bake for 20 to 30 minutes, or until the glaze is set and the internal temperature of the ham is 140°F. Place on a carving board or platter. Remove the skewers and serve.

Advance Preparation: Make up to 1 hour ahead and serve warm. The ham can also be made 2 days ahead, refrigerated, and served chilled.

The Clever Cook Could:

• Serve the ham chilled as a main-course luncheon along with chilled salads such as potato or pasta.
• Make grilled ham and Gruyère sandwiches with honey Dijon mustard.
• Add chopped ham to scrambled eggs or a frittata.
• Use ham slices as a base for poached eggs.
• Add chopped ham to your favorite macaroni and cheese.
 

Lime-Mint Slaw

This pretty version of coleslaw is perfect for the holidays. The light green cabbage contrasts with the orange carrots and the garnish of green herbs and bright red pomegranate seeds. Serve the slaw with Slow-Roasted Salmon with Miso Vinaigrette or on a buffet with other salads.

Serves 6

Dressing
2 garlic cloves, minced
Salt and freshly ground black pepper
1/2 teaspoon sugar
1/3 cup fresh lime juice
1/3 cup olive oil

One 1-pound package shredded cabbage and carrot coleslaw (about 6 cups)
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
2 tablespoons pomegranate seeds for garnish
2 tablespoons currants for garnish

1. To make the dressing, in a small bowl, combine the garlic, salt and pepper to taste, sugar, and lime juice. Slowly whisk in the oil until blended. Taste and adjust the seasonings.
2. Place the coleslaw in a large serving bowl and sprinkle with the herbs.
3. Pour the dressing over the salad and toss to coat. Garnish with the pomegranate seeds and currants. Serve immediately.
Advance Preparation: Make up to 2 hours ahead through step 2. Cover and refrigerate the salad. Keep the dressing at room temperature.
The Clever Cook Could:
Serve the slaw as a bed for simple grilled fish or chicken breasts.
Add shredded cooked chicken or turkey and use as a main course salad or filling for pita bread or flour tortillas.
 

Chocolate-Toffee Pie

This old-fashioned brownie-style pie is a hit whenever I serve it. Adding bittersweet chocolate gives the pie an extra-deep chocolate dimension, and the toffee bits and pecans contribute welcome texture. You can bake the pie in an aluminum pie pan if you are transporting it to someone else’s home for a potluck or if giving it as a gift. I like to serve French vanilla ice cream on the side.

Serves 12

6 tablespoons unsalted butter
14 ounces semisweet chocolate (60 percent cacao)
2 ounces bittersweet chocolate (70 to 75 percent cacao)
3 large eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toffee bits
1/2 cup chopped pecans

Glaze
1 ounce semisweet chocolate (60 percent cacao) cut into pieces
2 tablespoons heavy cream

1. Preheat the oven to 350°F. Butter a 9-inch pie pan or plate. Combine the butter and chocolates in a large glass measuring cup and melt in the microwave, 1 1/2 to 2 minutes. Or melt in the top of a double boiler over medium heat until completely blended. Let cool for a few minutes.

2. In a medium bowl, with an electric mixer on medium speed, beat the eggs for 1 minute. Add the sugar and vanilla and beat for 2 minutes, or until thick and a light lemon color. Add the melted chocolate mixture and beat until well blended.

3. Combine the flour, baking powder, and salt on a large sheet of waxed paper. Add to the chocolate mixture, beating on low speed. Add the toffee bits and pecans and beat on low speed until just blended.

4. Pour the batter into the prepared pan and place on a baking sheet. Bake for about 50 minutes, or until the pie has risen and a skewer inserted into the center comes out slightly moist. Let cool to room temperature.

5.  To make the glaze, in a small glass bowl, combine the chocolate and cream. Melt in the microwave, about 1 1/2 minutes. Mix with a fork and then drizzle decoratively over the top of the pie. To serve, cut thin wedges and place on dessert plates.

Advance Preparation: Make 2 days ahead, cover, and keep at room temperature.