TASTE OF THE SOUTH 52
Pear-Clementine
Glazed Ham
MAKES ABOUT 12 SERVINGS
Fresh ginger adds a little kick
to this Christmas classic.
1½ cups pear preserves
½ cup clementine or orange
juice
1½ tablespoons grated fresh
ginger
1 tablespoon stone-ground
mustard
1 (10- to 11-pound) bone-in
smoked ham (shank portion)
1 cup water
Garnish: charred pear and
clementine halves, bay leaves
- Preheat oven to 325°.
- In the container of a blender,
combine preserves, clementine or
orange juice, and ginger; process
until smooth. Spoon mixture into
a bowl; stir in mustard. - Using a knife, lightly score outside
of ham. Place ham in a 15-inch cast-
iron skillet. Pour 1 cup water in pan.
Loosely cover with foil. - Bake for 1 hour. Uncover and
bake until a meat thermometer
registers 160°, about 1½ hours
more, brushing occasionally with
pear mixture and loosely covering
with foil to prevent excess
browning, if necessary. Let stand
for 20 minutes before serving.
Garnish with pears, clementines,
and bay leaves, if desired.
Sweet Potato Gratin
with Caramelized
Onions
MAKES 6 TO 8 SERVINGS
Layers of melted cheese and
caramelized onions make this sweet
potato gratin extra indulgent.
2 teaspoons unsalted butter
1 clove garlic, halved
2 teaspoons vegetable oil
2 cups chopped yellow
onion
2 teaspoons finely chopped
fresh rosemary
¾ teaspoon kosher salt, divided
1 tablespoon water
2¾ pounds medium sweet
potatoes, peeled and thinly
sliced
¼ teaspoon ground black
pepper
1⁄3 cup chicken broth
½ cup shredded fontina cheese
1⁄3 cup panko (Japanese bread
crumbs)
¼ cup freshly grated Parmesan
cheese
Garnish: finely chopped fresh
rosemary- Preheat oven to 350°. Rub the
inside of a 2½-quart cast-iron
baking dish with butter and garlic. - In a 10-inch cast-iron skillet, heat
oil over medium heat. Add onion;
cook until lightly browned, about
3 minutes. Stir in rosemary and
¼ teaspoon salt. Cover; reduce
heat to medium-low. Cook until
onions are deep brown and tender,
about 20 minutes, adding
1 tablespoon water to prevent
sticking to pan, if necessary.
Remove from heat.- In a large bowl, toss together
potatoes, pepper, and remaining
½ teaspoon salt. Layer sweet
potatoes and onions in prepared
dish. Pour broth over sweet
potatoes. Cover tightly with foil. - Bake until sweet potatoes are
tender, about 50 minutes. Uncover;
sprinkle with fontina, bread
crumbs, and Parmesan. - Increase oven to 400°. Bake
until cheese is melted and bread
crumbs are lightly browned, about
7 minutes more. Let stand for
10 minutes before serving. Garnish
with rosemary, if desired.