Christmas Eve 2023: Ham, Mexican Street Corn Pudding, Southern Style Green Beans & Melting Roast Potatoes

Ham was coated with 1 part Boars Head Brown Sugar and Spice Ham Glaze and 3 parts Apricot preserves.  It was cooked at 350º @ 15 minutes per pound.

I have made these a few times before but this time they were a little burned on top and bottom.  I have made notes in my recipe to use less butter, lower the temp. or shorten the time... basically I need to watch them more closely next time

MELTING ROASTED POTATOES 

yield: 6 SERVINGS prep time: 15 MINScook time: 50 MINStotal time: 1 HR 5 MINS

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons salted butter, melted
• 1 teaspoon dried thyme, or 1 tablespoon fresh
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups low-sodium chicken broth
• 2 garlic cloves, finely minced

INSTRUCTIONS 

• Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
• In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
• Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
• Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
• Serve the potatoes with the sauce drizzled over the top.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/melting-roasted-potatoes/

Street Corn Pudding

INGREDIENTS

Yield:

8 to 10 servings

• Nonstick cooking spray
• 1large or 2 medium jalapeños
• 1(8.5-ounce) box cornbread or corn muffin mix
• 1(14.75-ounce) can creamed corn, not drained
• 1(14.75- to 15-ounce) can whole kernel corn, rinsed
• ½cup salted butter, melted and cooled
• 2tablespoon granulated sugar
• 2large eggs, beaten
• 1cup sour cream
• ¼cup milk
• Crema, Tajín and crumbled queso fresco, for serving (see Tip)

PREPARATION                       Step 1  Heat oven to 350 degrees. Coat an 8-inch square (2-quart) baking or casserole dish with nonstick cooking spray.

Step 2  Roast the jalapeños on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems and, if you want a milder pudding, discard the seeds. Dicethejalapeños                              .

Step 3  In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish. Step 4  Bake until golden brown and gently set in the center, 55 to 65 minutes.Step 5Top with the crema, Tajín and queso fresco. Serve hot.

TIP

• Crema, Tajín and queso fresco are available in supermarkets and Mexican groceries. If you can’t find crema, you can mix sour cream with milk until it’s thin enough to drizzle. You can swap queso fresco for another fresh cheese, such as a mild feta cheese.

Southern Green Beans

INGREDIENTs

• 4 slices bacon diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 lbs fresh green beans trimmed
• 2 1/2 – 3-1/2 cups chicken broth
• Optional 1 teaspoon Cajun seasoning (please see notes)
• 2 tablespoons butter
• Salt and black pepper to taste

INSTRUCTIONS

1. In a large pot or Dutch oven over medium heat, cook the bacon until almost completely browned. Add the onion and cook for an additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove the bacon/onion mixture to a bowl using a slotted spoon. Reserve the bacon grease. Do not wash the saucepan
   
2. Add the green beans and enough chicken broth to cover the green beans. Add the Cajun seasoning.
3. Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours, stirring occasionally. Drain chicken broth, return bacon/onion mixture, and heat for 1-2 minutes. Add butter, stir, and serve. If needed, season with salt and black pepper to taste.