Christmas On The Net - Ultimate Guide

Christmas Ham

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So, you've decided on having ham for Christmas dinner this year but you don't want to stick with a plain baked ham? Glazing or spicing up your ham can add just the right festive touch!

Country Baked Ham

1 8 lb. ham
3 quarts sweet cider
2 cups maple sugar(or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Simmer ham in cider for 2 hours; drain. Cover with paste made
from sugar, mustard, cloves and water. Place in baking dish.
Pour cider over ham. Add raisins to pan bottom. Bake for
2 1/2 hours at 325* basting frequently.

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Related Articles: Christmas Menu | Super Easy Christmas Dinner Ideas | A Holiday Feast | More Christmas Foods & Ideas
From Our Cookbook: Sweet Ham | Ham Stroganoff | Baked Sliced Ham & Apples |More Ham Recipes

Glazed Baked Ham

1 12 lb. ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in
350* oven for 3 to 3 1/2 hours. Combine sugar, mustard and
pineapple juice. Remove ham from oven 45 minutes prior to
completed baking time. Pour off excess fat. Spread 1/3 of the
glaze on fat side. Arrange pineapple slices and cherries on
the glaze, pressing firmly. Return to oven and baste with
remaining glaze at 15 minute intervals.

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Crusty Pineapple Ham

1- 3 lb. canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat can pineapple slices
1 can refrigerated flaky biscuits

Remove ham from can and remove jelly. Place in a shallow roasting
pan. Mix mustard and cloves with juice drained from pineapple
slices; spoon over ham. Roast in preheated 350 F oven for 40
minutes, spooning pan juices over ham every 10 minutes. Remove
from oven, top with halved pineapple slices. Open biscuits and
separate. Place on pineapple in overlapping rows. Raise oven
temperature to 400 F and bake another 20 minutes or until rolls
are richly browned. Cut into slices to serve

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Ham With Spiced Fruits

Adapted from Betty Crocker's Cookbook

2 bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard

Mix the bananas, peaches and pears (both with syrup), cherries
and pmpkin pie spice. Remove 1/2 cup syrup from the fruit mixture
and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and poatoes. Cook uncovered in 350* oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes.

Drain fruit mixture and arrange around and on top of ham. Cook
uncovered an additonal 15 minutes.

Serves 6.

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Mouthwatering Herb Roasted Turkey

I have made several turkeys in the past but I wanted this year's bird to be extra special. So I search many recipes & finally decided on 5 of them. I combined what I like the most in all of them & came up with this wonderful tasting turkey.

12 servings 4½ hours 20 min prep

1 whole turkey (I used a 12lb bird)
1 (14 ounce) can chicken broth
1/2 tablespoon ground sage
1/2 tablespoon rosemary
1/2 tablespoon basil
1/2 tablespoon thyme
1/2 tablespoon marjoram
1 teaspoon salt
1 teaspoon pepper
2-3 tablespoons canola oil (or your preference)
scalding water

Note: Throughly thaw the turkey before starting any of these steps.
Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
Remove the neck & giblets from the cavities, use as you desire or throw away.
In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
(You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
Flip the turkey over & do the same with the other side.
Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
Flip the turkey back over & do the same with the other side. (Make sure there is a little mixture left over for the legs & wings).
Boil a kettle of scalding hot water.
Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
Cooking: Preheat the oven to 350 degrees.
Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan & cover loosely with foil.
Note: A 12lb turkey, like I used, should take around 4 hours to cook.
Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, & then flip the turkey over.
Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
Note: The broth & spices in the bottom of the pan can be used to make a great tasting gravy.

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Brining Turkey the Dry Way, Not As Messy As Wet Brining. This is How to Do It:

Do you find that brining your turkey gives you the wonderful flavor and moistness you want, but a lot of mess and hassle as well? I found a dry brining method based on the Zuni Cafe cookbook that seems to work wonders, dry wonders! It's much less awkward than brining with gallons of salt water! Cook time is time the bird brines in the fridge.

5 min prep

1 (14-16 lb) whole turkey
1/3 cup kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1 1/2 teaspoons marjoram
1 1/2 teaspoons celery seeds
2 well-crumbled bay leaves
1 teaspoon fresh ground black pepper
Optional seasonings to taste
lemon zest (optional) or orange zest (optional)
szechuan peppercorns (optional)

For Large Groups Main Dish
Whole Turkey Main Dish
Christmas Main Dish
Kosher Main Dish

Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use.
Sprinkle the salt mixture all over the turkey, inside and out.
Place the turkey on a roasting rack in a roasting pan. Refrigerate, uncovered, for 1 hour per pound.
This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.
Just before roasting, rinse the bird very well with lukewarm water. The lukewarm water will remove the salt, but also help the bird lose its chill.
Pat the bird dry and cook it according to your favorite method and timing.

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Table of Contents



INTRODUCTION
SANTA
CHRISTMAS TRADITIONS
Bell Ringing:
Birth of Jesus
Candles
Candy Cane
Christmas Carols
Christmas Tree
Holly Leaf
Mistletoe
Reindeer Legend
Rudolph the Red-Nosed Reindeer
Santa Claus
Santa's Long Journey
Other symbols
Yule Log
STRESS-FREE CHRISTMAS
CHRISTMAS BUDGETING
MERRY CHRISTMAS!! (The many ways it's said around the world)
AROUND THE WORLD
Ever wonder how your neighbors across the world celebrate Christmas?
Christmas in Scotland
Christmas in Iraq
Christmas in Finland
Christmas in India
CREATING A FAMILY CHRISTMAS TRADITION
SURVIVAL LIST
QUIZ TIME
CHRISTMAS MEALS
The Ultimate Guide to Christmas on the Net
How to thaw the Christmas turkey?
Turkey
Egg Nog
Gingerbread
Plum Pudding
PREPARING FOR THE CHRISTMAS PARTY
DECORATIONS, LIGHTS AND TREES
AChristmasgifts.net
Christmas-depot.com
Christmas Lights etc.com
Christmas Plus.com
Christmas Treasures.com
City Lights Collectibles.com
Santaland.com
Wilson evergreen.com
The Xmas Shop.com
10 Steps to a beautiful Tree
CHRISTMAS CARDS
CHRISTMAS MUSIC
Musical Instruments
Music Download
Recorded and Sheet Music
Christmas Carols
KIDS
HUMOR
GIFTS IDEAS
For everyone
Men
Women
TOYS
Amazon.com - top lists
Christmas sites
Toy testing
STORIES AND BOOKS
The Night Before Christmas
Yes Virginia, there is a Santa Claus
The Ultimate Guide to Christmas on the Net
Children's books
MOVIES
WALLPAPER, ICONS AND MORE FUN
DISCUSSION GROUPS
CHRISTMAS RELIGIOUS TRADITIONS
Christianity
Hanukkah (Chanukah)
Kwanzaa
APPENDIX A - CHRISTMAS SONGS
Deck The Halls
Jingle Bells
Jolly Old Saint Nicholas
O Christmas Tree
The Twelve Days of Christmas
Up On the Housetop
We Wish You A Merry Christmas
O Come, All Ye Faithful
It Came Upon the Midnight Clear
O Little Town of Bethlehem
Hark! The Herald Angels Sing
The First Noel
Silent Night
What Child Is This?
God Rest You Merry Gentlemen
Angels We Have Heard on High
Joy To The World
Away in a Manger
Auld Lang Syne
Good King Wenceslas
I Saw Three Ships
O Holy Night
The Ultimate Guide to Christmas on the Net

From the Publishers!

Okay, it's that time of year! Are you ready? If you're like most people,
Christmas sneaks up on you and before you know it you're scrambling to
decorate the house, come up with a menu and find the perfect gift for some
distant relative you hardly know.
Well, Merry Christmas! Okay, it may be a little early, but consider this a pre-
Christmas gift to help you prepare for this year's holiday season. It's a gift that
should be opened well in advance of December 25th. We are here to help you,
and best of all you can get all the information you need to survive the season at a
click of a mouse!!
We don't have a lot of pictures or graphics in this book for two reasons: First, to
save you time downloading this ebook and secondly, to allow you to focus on the
information at hand.
As you can see from the table of contents, we cover a wide range of subjects.
The guide is set up with hot links, www.lavender-love.com that will take you to
the website where you can download the information you need, email a
Christmas card, keep your children occupied or purchase that perfect gift.
We intend on making this the best guide available on or through the web for now
and into the future. To do this, we need your help, our valued customers. If you
come across sites, find errors, have suggestions for additional information or
products you think should be included in this guide next year please send an
email to comments@christmasebook.com.
If you like the book, let us know too. We have tried to keep this book
entertaining, useful and as kid-safe as possible. The book is also for people of all

faiths. We have only touched on a few and would appreciate hearing from other
faiths on how to improve our section on religious traditions.
All URL links were in working condition as of November 30, 2007. Please
contact us if any become defunct so we can keep next year's version up-to-date.
Special Thanks to www.christmas-quotes.com who have provided us with
Christmas quotes to use throughout the book.

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Pumpkin Pie

Everyone loves pumpkin pie so if you are running out of ideas just whip this up! RECIPE INGREDIENTS:

Homemade or frozen crust for one-crust pie
3 large eggs, beaten
1/2 cup light or dark brown sugar, firmly packed
1/2 cup cane syrup
1 cup heavy cream
1 1/2 cups pumpkin puree
1 tbsp. rum, optional
1/2 tsp. salt
1/2 tsp. nutmeg or ginger, depending on your preference
1/2 tsp. cinnamon
1/2 cup pecan halves or sugared nuts, optional
1. Line a 10-inch pie pan with crust and prebake it. Preheat the oven to 350 degrees. In a large mixing bowl, beat the eggs, brown sugar, cane syrup, cream, pumpkin puree and seasonings. Pour the filling into the prebaked shell. Bake for 40 minutes or until the filling has set around the edges. Remove the pie from the oven and, if desired, decorate the top with two rows of pecan halves or sugared nuts while it is still warm. Cool thoroughly before serving. This can also be made without a crust or with a gingersnap-crumb crust, in which case it should not be prebaked. Makes 8 servings.

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