Thanksgiving Recipes
Thanksgiving Recipes
Riesling-Peach Glazed Ham
Ingredients
1 fully cooked smoked bone-in half ham 6-8 lb
1 cup Riesling wine
2 sprigs fresh thyme
1 shallot finely chopped
1 18 oz jar peach preserves
1/2 cup packed light brown sugar
1/2 cup stone-ground mustard
Instructions
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Preheat oven to 350 degrees
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Line a shallow roasting pan with foil
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Place ham on the rack in roasting pan
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Put ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone
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in a 1 quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat
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Reduce heat and simmer uncovered until the wine is reduced to 1/2 cup
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Remove from heat and discard thyme sprigs
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Stir in peach preserves, brown sugar, and mustard
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Brush half of glaze mixture over ham
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Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes
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Cover loosely with foil
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Bake 30 minutes longer or until thermometer reads at least 140 degrees
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Let stand 15 minutes before slicing and serving
Brown Sugar Bacon Sweet Potatoes
Ingredients
2 large sweet potatoes, peeled and diced into 1″ cubes
5 strips of bacon, diced
1/4 cup olive oil
1/2 cup brown sugar + more for sprinkling
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper or tin foil. Peel your sweet potatoes.
In large bowl add your sweet potatoes and olive oil and toss to coat. Add in your bacon and brown sugar and again toss to coat and distribute your bacon.
Lay your ingredients on the baking sheet. Roast in oven for about 30-35 minutes or until sweet potatoes are fork tender.
Remove from oven and transfer to serving bowl, sprinkle with additional brown sugar and enjoy!
Pumpkin Shaped Rolls
Ingredients:
12 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed but still cold
2 tablespoons butter, melted
12 pecan pieces, for stems
Directions:
- Shape each dinner or Texas roll into a slightly flat ball.
- Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep.
- Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll.
- Place on a sprayed baking sheet and cover with sprayed plastic wrap. Allow to rise until almost double.
- Remove wrap and re-poke stem hole.
- Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and brush with butter. Insert pecan pieces into pumpkin rolls for stems.