Turkey or ham?

Our shopping list is made. We know what side dishes we are going to cook, now is it turkey or ham. Here are some meat recipes for baked, fried or slow cooked. Hope you have a wonderful Thanksgiving dinner.  – Pat

Honey glazed ham 

1 boneless fully cooked ham (3 to 5 pounds)

½ cup water

1 cup honey

½ cup packed brown sugar

1 teaspoon cloves

½ teaspoon ground mustard

Score the ham, making diamond shapes ½-in. deep. Place on a rack in a well-greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves, and mustard; pour over ham. Bake, uncovered, at 350 degrees for 1-½ to 2 hours or until a meat thermometer reads 140 degrees, basting with pan juices often. Add additional water to pan as needed.


Stuffed roast turkey

1 turkey (14 to 16 pounds)

6 cups water

¾ cup egg substitute

2 pounds day-old white bread, cubed and toasted

2 medium onions, chopped

2 celery ribs, chopped

1 tablespoon poultry seasoning

1 teaspoon salt

1 teaspoon rubbed sage

¼ teaspoon pepper

6 tablespoons butter or margarine, melted

½ to 1 teaspoon paprika

Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a large bowl, combine egg substitute, bread cubes, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika. Bake, uncovered, at 325 degrees for 4 ½ to 5 ½ hours or until a meat thermometer reads 180 degrees for turkey and 165 for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes or until heated through.


Crockpot honey mustard ham

1 5-pound ham, bone in

1/3 apple juice

¼ cup brown sugar

1 tablespoon honey

1 tablespoon mustard

1/8 teaspoon pepper

Place ham in 4-5 quart crockpot and pour apple juice over ham. Combine brown sugar, honey, mustard, and pepper in a small bowl and blend well. Spread over ham. Cover crockpot and cook on low for 6-8 hours. Slice and serve.

• Unwrap ham and place in the crock-pot. Rub ham with brown sugar on all sides. Pour pineapple juice and maple syrup over the ham. Cover and cook for 4-5 hours on low. About an hour before serving.


Deep fried turkey

1 (10 pound) turkey

2 tablespoons house seasoning. Recipe follows

2 tablespoons of your favorite dry rub

3 to 5 gallons peanut oil

Wash bird inside and out, and allow to drain. Rub turkey all over with house seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.

house seasoning:

1 cup salt

¼ cup black pepper

¼ cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.



• Old potatoes should have a small amount of sugar added to the water when cooking, to help bring back some the lost flavor.

• Before baking a pie that is juicy, insert a tube of macaroni in the center of the top of the pie and the juices won’t bubble out.


I’ll see you next week in the kitchen.  E-mail Pat at

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