At Home Italian Cooking by JoElaine

Spiral Ham with Honey Brown Sugar Glaze by JoElaine (Balsamo) Quinn

Ingredients:
8 to 10 lbs Pre-Cooked Spiral Ham

For The Glaze
1 cup of packed brown sugar
1/2 cup of honey
2 Tbsp of Dijon mustard
1/2 cup of orange juice (or pineapple juice)
1 tsp of ground cinnamon
1/2 tsp of ground cloves.

Process,

1. Preheat oven to 325 degrees. Remove all packaging and the small plastic disc from the bone.
2. Place ham cut-side down in a roasting pan. Add 1/2 cup water/juice to the pan and cover tightly with foil.
3. Bake for 10-15 minutes per pound, or until the internal temperature reaches roughly 120 degrees (about 1.5 to 2 hours).

For. The Glaze
4. While the ham is in the oven, combine glaze ingredients in a saucepan over medium heat, stirring until smooth and slightly reduced (5-7 minutes).
5. Remove the foil, brush the glaze over the ham making sure it gets between the slices, and increase the oven temperature to 400 degrees for the last 15-20 minutes to caramelize.
6. Rest: Let the ham rest for 15-20 minutes before slicing to keep it moist.

              Enjoy!

Corn Bread Sloppy Joe Bake made by JoElaine (Balsamo) recipe by Amanda's Cooking

Ingredients:
1 lb lean ground beef
1/2 cup of sweet onion chopped
1/2 cup of green bell pepper diced
1/2 tsp of garlic powder
1 tsp of yellow mustard
3/4 cup of ketchup
3 tsp of light brown sugar
1/2 cup of water
Salt & Pepper to taste
8.5 oz Jiffy cornbread mix 1 box
1 large egg
1/3 cup of milk

Process,
1. Preneat oven το 400°F. Spray an 8x8 casserole dish with non-stick cooking spray and set aside.

2. Saute ground beef, onion, and bell pepper in a skillet over medium heat until the ground beef is browned and the onion is soft and translucent. Drain the excess fat/liquid.

3. To the ground beef mixture, add garlic powder, yellow mustard, ketchup, brown sugar, and salt and pepper to taste, along with 1/2 cup water. Mix thoroughly.

4. Bring the mixture to a boil, reduce heat and cover. Simmer for 10-15 minutes.

5. Transfer cooked sloppy joe mixture to the prepared casserole dish.

6. Whisk together cornbread mix, egg, and milk until combined. Spoon over the top of the sloppy joe mixture and carefully spread to cover the mixture.

7. Bake for 15-20 minutes until the cornbread is golden brown.

      Enjoy!

Roasted Turkey by JoElaine (Balsamo) Quinn

1 12-20 pound turkey
1 onion, peeled and quartered
1 lemon, , quartered
1 apple, quartered
75 oz of fresh rosemary
75 oz of fresh thyme
75 oz of fresh sage

Sliced Apple

Sliced Lemon

For The Herb butter:
1 cup of unsalted butter, , softened
1 tsp of salt
1/2 tsp of black pepper
8 cloves garlic, , minced
Fresh chopped herbs

Process,
1. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
2. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees .
3. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.
Note: You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey.
4. Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. Pat the turkey very dry with paper towels.
5. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
6. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
7. Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.
8. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
9. Roast at 325 degrees for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. I tent it with foil and let it rest on the counter then move it to a large cutting board inside a sheet pan to catch any extra turkey juices while carving.
10. Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
11. Allow turkey to rest for 20-30 minutes before Carving.
12. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

       Enjoy!