Halfway to Christmas

It’s official.  We passed the halfway mark to Christmas.

Here’s a cute, little animated Christmas show for you to enjoy.  I’m also including two microwave Christmas recipes.  We all need more time at Christmas, do we not?

Merry halfway-to-Christmas!

Tangy Mustard-glazed Ham

½ cup packed brown sugar
2 tablespoons dry mustard
2 tablespoons apple or orange juice
4 to 5 lb. fully cooked boneless whole ham
Whole cloves

In a small mixing bowl, combine all ingredients, except ham and cloves.  Mix well.  Set aside.

Score top of ham in 1-inch diamond pattern, cutting ¼ inch deep.  Insert 1 clove in center of each diamond.

Place ham scored-side up in 10-inch square casserole dish.  Cover cut surface with plastic wrap.  Insert microwave meat thermometer.  Microwave at 50% (Medium) for 30 minutes.

Brush ham with prepared glaze.  Microwave at 50% (Medium) for 10 to 15 minutes, or until internal temperature registers 130 degrees Fahrenheit.

Decorate ham with quartered orange slices during last 5 minutes, if desired.  Let stand, tented with foil, for 10 minutes before carving.  (Internal temperature will rise 5 to 10 degrees Fahrenheit during standing time.)

 

Orange Pumpkin Pie

1 pkg. (15 oz.) refrigerated prepared pie crusts
2 teaspoons sugar
1 ¼ teaspoons ground cinnamon, divided
1 tablespoon milk
1 can (16 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
2 eggs
1 teaspoon grated orange peel
¼ teaspoon ground nutmeg
Red and green candied cherries

Heat conventional oven to 425 degrees Fahrenheit.  Let pie crusts stand at room temperature for 15 to 20 minutes.  Unfold 1 crust, ease into 9-inch pie plate and flute edges.

Combine sugar and ¼ teaspoon cinnamon in small bowl.  Brush edges of crust lightly with milk.  Sprinkle about ½ teaspoon sugar mixture.  Bake for 8 to 10 minutes, or until lightly browned.  Cool.

Use remaining crust to form pastry bow and ribbon.  Cut 4 strips, each 8 inches by ¾ inch.  Place 1 strip on baking sheet.  Cross at center with another strip.  Secure strips together, using a small amount of cold water.  Form bow over center of crossed strips, squeezing gently in center.  Brush bow and ribbon lightly with milk.  Sprinkle with remaining sugar mixture.  Decorate center with red and green cherries.  Bake at 425 degrees Fahrenheit for 6 to 8 minutes or until lightly browned.  Cool.

Combine remaining 1 teaspoon cinnamon and the remaining ingredients in medium mixing bowl.  Beat at low speed of electric mixer until mixture is smooth.  Microwave at High for 4 to 5 minutes, or until mixture is very hot and starts to set, stirring once or twice.

Pour into prepared pie crust.  Place pie plate on saucer in microwave oven.  Microwave at 50% (Medium) for 15 to 21 minutes, or until center is set, rotating 3 or 4 times.  Using spatula, carefully loosen bow and ribbon from baking sheet.  Place on top of filling.  Cool.