Time to Make a Christmas Dinner

It Christmas time and it is your turn to do dinner, but what do you serve? There are plenty of dishes out there, but what will be people actually like to eat. What if this the first big meal you have to prepare? Relax, take a deep breath. Preparing the meal can be simple. I give you a simple menu to follow with directions on what to make a meal that will have your family and friends bragging about. First let's decide turkey or ham, personally I think I going to go with the ham, we just had turkey a month ago, and I am just not ready for that again. So let's prepare

Sugarcane Baked Ham with Spiced Apples and Pears

12 sugarcane sticks, each cut into about 3 inch pieces
1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
1 cup firmly packed light brown sugar
1 cup pure cane syrup (recommended: Steen's)
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water
1 1/2 pounds (about 4) Granny Smith apples
1 1/2 pounds (about 4) Bartlett pears
2 dozen medium buttermilk biscuits
Preheat the oven to 350 degrees F.
Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically to keep it together, like wrapping a gift. Place on a wire rack in the baking pan.
In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly.
Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes.
Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.
Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side.
Now we have the main course lets talk about side dishes
How about preparing a salad lets make
Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette that is a great compliment to the ham
2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles
Chill salad plates when you begin preparing your entree.
When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

Next how about we make Green Beans with Shallots
1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

Now we need a potatoes dish how about making
Herb-Roasted Potatoes
2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt
Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

Now every meal should have a great dessert, but you have just made a wonderful ham dinner with all the sides, let your realtives bring the dessert. When they ask is there anything you need, say yes bring a dessert.