Christmas Dinner Playlist 

Bourbon, Molasses, Pecan Glazed Ham 

The Recipe

 

The Wine

 

The Christmas Music

  •  

1/2 cup apple juice (preferably fresh unfiltered)
1/4 cup bourbon
1 3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground
1/4 cup mild-flavored (light) molasses
3 tablespoons dry mustard
1 whole bone-in 16- to 18-pound ham
    1/2 cup apple juice (preferably fresh unfiltered)

1/4 cup bourbon

1 3/4 cups (packed) dark brown sugar

1 cup pecans, toasted, cooled, finely ground

1/4 cup mild-flavored (light) molasses

3 tablespoons dry mustard

1 whole bone-in 16- to 18-pound ham


     



 

 

 

Laboure Roi 2006 Gevrey Chambertin - Pinot Noir Red Wine

Red Wine by Laboure Roi from Burgundy, France - regions. Color: Deep ruby/garnet red Bouquet: Blackberries, spice, licorice, hints of leather Taste: Pronounced fruit flavors, smooth and round with a firm finish Serving suggestions: Drink with poultry, especially turkey or coq au vin, red meat, game birds, venison and wild boar, mature cheeses.

 

 

Christmastime is Here, Vince Guaraldi Trio

Christmastime Is Here (Instrumental) - A Charlie Brown Christmas (Remastered)

 

Have Yourself a Merry Little Christmas, Frank Sinatra

Have Yourself a Merry Little Christmas - The Christmas Collection (Bonus Track Version)

 

Hurry Home For Christmas, Robert Goulet

 

Mistletoe and Holly, Frank Sinatra 

Mistletoe And Holly - The Rat Pack Christmas

 

Winter Wonderland, Harry Connick Jr. 

Winter Wonderland - What a Night! - A Christmas Album

 

Let it Snow, Chris Isaak

Let It Snow - Chris Isaak: Christmas

 

Christmas in New Orleans, Louis Armstrong

Christmas in New Orleans - Traditional Jazz Christmas

 

It's Beginning to Look a Lot Like Christmas, Johnny Mathis

 It's Beginning to Look a Lot Like Christmas - The Christmas Music of Johnny Mathis: A Personal Collection

 

Christmas (War is Over), John Lennon and Yoko Ono

Happy Xmas (War Is Over) - Now That's What I Call Christmas!

 

 

    preparation

     

     

    Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)

     

    Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.

     

    Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.

     

    Tangerine Chutney Recipe

    ingredients

     

    • 9 small seedless tangerines, unpeeled
    • 3 tablespoons red wine vinegar
    • 1 tablespoon dry mustard
    • 1/4 teaspoon salt
    • 1 1/2 cups red jalapeño pepper jelly
    • 3/4 cup tangerine, orange, or lemon marmalade

    • Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.


      Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.


      Gently fold tangerine segments into chutney base and serve.



    • Buttermilk Spoon Bread Recipe


    • ingredients

      • 7 large eggs
      • 1/2 cup whipping cream
      • 4 cups water
      • 1 1/2 cups buttermilk
      • 1/2 cup (1 stick) butter, diced
      • 1 1/2 teaspoons salt
      • 1/2 teaspoon freshly ground black pepper
      • 2 cups yellow cornmeal

    Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.




    Recipe adapted from Bon Appétit  | December 2005