Honey Bourbon Ham
Ingredients:
- 6-pound bone-in, fully cooked half ham
- 1/4 cup honey
- 1/3 cup brown sugar
- 1/2 cup Jim Beam Honey Bourbon
- 2 tablespoons UNSALTED butter
Instructions:
1. Preheat the slow cooker to LOW.
2. In a medium saucepan set over medium-high heat, combine the honey, brown sugar, bourbon, and butter. Bring the mixture to a boil for about 2 minutes, then remove from heat.
3. Place the ham on its side in the slow cooker, scoring the fat. Cut "X" shapes into the fat about 3/4 inches deep.
4. Cook on LOW for 4-5 hours.
5. Preheat broiler in oven to HIGH. Transfer ham to a roasting pan and brush remaining glaze over it. Broil for 4-5 minutes until browned and caramelized. Be sure not to burn it!
Carrie's Famous Apple Pie
Ingredients:
- 6 - 8 Gala apples
- 3/4 cup sugar
- 1/2 TSP cinnamon
- 1/8 TSP nutmeg
- 3 TBSP cornstarch
- 1 cup apple cider vinegar
- 2 TBSP lemon juice
- Splash of milk
- 1 boxed pie crust
- Coarse granulated sugar
Instructions:
- In a heavy saucepan, whisk together sugar, cinnamon, nutmeg, and cornstarch.
- Stir in apple cider vinegar and lemon juice. Cook on MEDIUM heat until thick and bubbly. When finished, scoop into a bowl and chill.
- Prepare apples. Peel, core, and slice them into cubes. Place into a microwave-safe bowl. Microwave 2 minutes, stir, microwave one minute more. Stir into the cooled sauce, put back into the refrigerator.
- Pour pie filling into pie crust. Put back into the refrigerator. Lattice pie top. Drizzle milk on top of the crust. Sprinkle sugar over top.
- Bake at 400 degrees for 20 minutes, then 350 degrees for 30 - 40 minutes.
- Allow pie to cool for at least one hour before serving!
Sweet Potato Casserole
Ingredients:
- 4 lbs. sweet potatoes
- 1/2 cup packed light- brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk (anything but skim)
- 2 large eggs
- 1 TSP vanilla extract
- salt and pepper
TOPPING
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 TSP ground cinnamon
- 1 cup chopped or broken pecans
- 1/4 cup unsalted butter, melted
Instructions:
- Preheat oven to 400 degrees. Line rimmed baking sheet with foil.
- Pierce each of the sweet potatoes twice on two sides. Place on the baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.
- Peel potatoes (the peel should pull right off) and transfer to a large mixing bowl.
- Mash potatoes with a potato masher (or press through a potato ricer) until well mashed. Let cool about 5 - 10 minutes so the eggs don't cook and in the mixture.
- Add in brown sugar, 1/2 cup melted butter, milk, eggs, vanilla, and season with 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Using an electric hand mixer blend mixture to combined well.
- Pour into a greased casserole dish (mine was about 12 by 8-inches) and spread into an even layer. Set aside.
- For the topping, in a separate medium mixing bowl using a fork stir together flour, brown sugar, cinnamon, and pecans (break up brown sugar clumps with fingertips as needed).
- Pour butter into the mixture and stir until mixture is evenly moistened (it will seem dry at first, keep tossing).
- Sprinkle mixture evenly over sweet potato mixture in baking dish.
- Bake in preheated until heated through, about 40 minutes while tenting with foil during the last 10 to prevent excessive browning on topping if needed.