There’s a lot of pressure to get Christmas meals right, and to do it with style. But overly complex recipes, ideas that take hours upon hours of detailed work to complete, and unclear recipes can make a Christmas meal more stressful than anything else. Well, have no fear--there are ways to create a stunning Christmas entrée without collapsing under the stress. Here are three recipes to get you started.
Crockpot Ham Recipe
5 pound boneless fully cooked ham
20 ounces crushed pineapple or pineapple tidbits
5 cups brown sugar
Remove the ham’s casing if there is one.
Score the top of the ham with diagonal cuts to create diamonds about one inch in size. This step is optional, but it’s ideal for creating openings for the sauce to soak in and it makes the ham prettier!
Place the ham in the crockpot first, then pour the pineapple over the ham.
Spread the brown sugar over the ham.
Cook on high for 3-4 hours, or on low for 7-8 hours. If your ham is smaller, cook for less time so that it doesn’t get overcooked.
Every once in a while, scoop some of the sauce and pour it over the top of the ham while it’s cooking.
Before roasting, take the turkey out of the fridge, unwrap, and remove giblets and neck. Place the turkey breast side up in a large roasting pan and allow it to completely dry and warm to room temperature.
Preheat oven to 350°F.
Stir minced sage into room temperature butter until well combined. Season well with salt and pepper.
Sprinkle the turkey with salt and pepper inside and out. Season thoroughly and heavily.
Slide your fingers under the skin of the breast and drumsticks to move it away from the meat. Slip in spoonfuls of sage butter under the skin and gently smooth over the top of the skin to spread out the butter as a thin layer. Repeat. everywhere that you can reach under the skin until all the butter mixture has been used.
Combine the maple syrup and hot water. Brush it over the entire turkey with a basting brush. Place the turkey in the oven for three hours, and baste it with maple syrup every thirty minutes. If you see some portions of the turkey turning golden before the rest of the turkey, shield them with foil.
Check the turkey’s temperature as you get closer to the finish, especially if you’re using a smaller turkey. Once the turkey is 165°F and the juices run clear, tilt the turkey in the pan so the liquids run out of the cavity. Transfer the turkey to the cutting board, drape with foil, and allow it to rest. Cut after thirty minutes.
Discard excess fat from the turkey pan and discard. Pour pan drippings into a medium pot.
Set pot to medium heat and whisk flour into the drippings until smooth.
Add in stock while stirring. Bring to a simmer while stirring until the gravy is thickened to your ideal consistency. Season with salt and pepper and add in a squeeze of fresh lemon juice.
Crockpot Christmas Meatballs
32 oz. Frozen Homestyle Meatballs
1 can (14 oz) whole berry cranberry sauce
¾ cup ketchup
½ cup beef broth
3 tablespoons brown sugar
3 tablespoons finely chopped onion
2 teaspoons cider vinegar
With the exception of the meatballs, mix everything together thoroughly.
Combine the meatballs and mixture. Place in crockpot.
Cook on high for 4 hours or until meatballs are tender and flavorful.