Invited a few pagan friends over and had a meal. Glazed ham, roasted vegetables, and triple-berry crisp for dessert. Not pictured, the purchased breads I didn’t have time to make.
Ham was pretty simple. 11 pounds or so, pulled the rind off, cut diamonds, and glazed. Glaze recipe was 1.5c brown sugar, 1c maple syrup, 1/2 tsp allspice, 1 tsp cinnamon, 3 tbsp dijon, and the juice of one orange. Ham went into the baking dish with the orange rind and a second orange, quartered, plus 1c of water. I put half the glaze on and set it to cook for 10 minutes/lb at 375 (just shy of two hours, for this ham). I applied more glaze every 30 minutes, and turned the oven up to 425 for the last 30 minutes. Came out real well. Previously I’ve used a glaze with brown sugar, orange, bourbon, cinnamon, ginger, and cloves, and that worked great too. Really hard to go wrong with the basic concept.
Veg was also simple. Cut yellow potatoes, carrots, and parsnips to ~1″ square chunks, doused ’em with olive oil and tossed them with “italian herbs,” a mixture of thyme, parsley, basil, and I think rosemary, plus some extra garlic powder. Lined a couple of 9×13″ pans with parchment paper and roasted them at 425 for an hour, stirring to get the sides toasted roughly evenly. Probably could have used another 15 minutes, but was okay.
Triple berry crisp was a filling of 1.5c raspberries, 1.5c blueberries, 1.5c blackberries, and 1/2c sugar, mixed. Bottom and top crust were equal portions of 2c flour, 2c rolled oats, 1.5c brown sugar, 1.5c cold butter grated roughly, 1tbsp cinnamon and 1tsp nutmeg, all mixed until crumbly. Bottom crust is patted down, top crust is just evenly distributed. Went in the oven ~45 min, until the crust was golden and the berries were bubbling.
