This easy and old-fashioned way to bake a ham is perfect for the Easter table. It’s just what a family get-together needs to anchor the meal. You bake the ham and let them bring the sides! What’s nice about our pear relish is that it is the only topper you need for ham baking. It’s similar to a chowchow pickle but with pear added. So you have the sweet softness of the pears and the tangy, vinegary taste of the relish that works so well with ham. Serve sliced with hot buttered biscuits or rolls.
Makes 16 servings
Prep: 10 to 15 minutes
Bake: 1 1/2 to 2 hours
6 to 8 pounds sugar-cured ham (either shank or butt portion)
1/2 cup Old Mill Pear Relish, and more for serving
1 cup water, as needed to bake ham
Preheat the oven to 350 degrees F.
Trim off the excess fat from the ham, leaving a 1/4-inch layer of fat all around. This will help keep the ham moist while it roasts. Slice nearly through the fat in a crisscross pattern.
Coat the top of the ham with the relish. Place the ham in a shallow roasting pan. Pour the 1 cup water into the pan and place in the oven.
Bake about 15 minutes per pound, or about 1 1/2 to 2 hours. Check every 20 minutes, adding more water to the pan to keep the ham from burning. If the top gets too brown, tent the ham with foil.
Remove the ham from the oven, and let it rest 30 minutes before carving. Serve sliced with extra pear relish.
This simple quick bread is made with just a few basic ingredients. It gets its name from the baking soda that’s used as the leavening agent, which reacts with the acids in the buttermilk to give the bread the rise it needs. In old Irish lore, it’s said that the criss cross in the top is to ward off evil spirits! Serve it with sweet cream butter and preserves or marmalade for a delicious breakfast or snack.
Place a rack in the center of the oven, and preheat the oven to 400 degrees F.
Place the whole wheat flour and white flour in a large bowl and whisk to combine. Add the baking soda and salt, and whisk to combine. Stir in the raisins. Cut the butter into tablespoons and each tablespoon into four pieces. Scatter these pieces of butter on top of the flour mixture and cut into the mixture using two knives, a pastry blender, or a food processor, until the mixture resembles coarse crumbs. Add the egg and buttermilk, and stir until the dough pulls together into a sticky ball.
With floured hands, turn the dough onto a sheet pan. Form the ball into a smooth round, about 10 inches across. Flour a sharp paring knife, and cut a cross into the top of the loaf. Place the pan in the oven.
Bake until deeply golden brown, about 40 to 45 minutes. Let cool before slicing. Best if cooled, wrapped in foil, and sliced the next day.
The Hummingbird Cake has been hugely popular in the South, toted to picnics and holiday parties and shared at supper clubs and family reunions. Most of the time the cake is baked in layers, slathered with a cream cheese frosting, then sprinkled with chopped pecans. But it was originally intended as a Bundt.
Back when the recipe originated it included mashed bananas, crushed pineapple, and cinnamon, and it was baked in a Bundt pan like this recipe. Because these ingredients are available any time of the year, it is the perfect cake to bake and slice for the holidays. It can be made ahead and the flavors improve after the cake rests for a couple of days. To glaze a Hummingbird Bundt cake, reserve a portion of the pineapple juice in the can and whisk together a speedy glaze with a little powdered sugar. Or just dust with powdered sugar for the simplest and most festive look of all.
Hummingbird Bundt Cake
Makes 12 to 16 servings
Prep: 20 to 25 minutes
Bake: 45 to 50 minutes
Vegetable shortening or butter and flour for prepping the pan
1 can (8 ounces) crushed pineapple packed in juice, drained
2 cups mashed ripe bananas (about 4 medium)
2 teaspoons powdered sugar, sifted
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan. Shake out the excess flour, and set the pans aside.
2. Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk to combine well. Add the eggs, oil, and vanilla, and blend with a wooden spoon or a mixer on low speed. Increase the speed to medium and blend until well combined, 1 minute. Or stir more briskly until well combined. Fold in the pineapple and the bananas. Turn the batter into the prepared pan, and place the pan in the oven.
3. Bake until the top of the cake springs back when lightly touched, 45 to 50 minutes. Remove to a wire rack to cool 10 minutes. Run a knife around the edges of the cake, and give the cake pan a gentle shake to loosen it. Invert the cake onto the rack to cool completely, at least 30 minutes.
4. Sprinkle with the sifted powdered sugar. Slice and serve.
Cheese grits are the perfect side dish for breakfast and brunch through the holiday season. And they’re even more delicious made with our Old Mill stone-ground grits. To make a souffle of the grits, separate the eggs, beat the whites, and then gently fold the beaten whites into the grits mixture before baking. What you get is a cheese grits side dish that rises to higher heights, sure to impress family and friends. And this elegant but easy side can transition to dinner where it pairs well with roasts, steaks, and grilled fish.
Place a rack in the center of the oven, and preheat the oven to 350 degrees F.
Rub the butter on the bottom only of a 2-quart (8-cup) souffle or baking dish and set aside.
Place the milk in a medium saucepan over medium heat and bring to a boil. Pull the pan off the heat, and whisk in the grits, a little at a time, until the grits are incorporated. Place the pan back over medium heat, and let the grits come to a simmer. Stir and cook the grits until smooth and thickened, about 8 to 10 minutes.
Turn off the heat, and stir in the salt, pepper, cayenne or nutmeg, cheese, and butter until smooth. Set aside.
Crack the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Beat the egg yolks lightly with a fork, and add a couple tablespoons of the warm grits to the yolks to bring up their temperature. Stir to combine. Repeat this process two or three times, adding a couple tablespoons grits to the yolks, and then turn the yolk mixture into the pan of grits, stirring to combine well. Set aside.
Beat the egg whites on high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Pour the grits mixture alongside the egg whites in the bowl and fold gently to combine. Turn the mixture into the prepared dish, and place the dish in the oven.
Bake until the souffle rises and is golden brown on top, about 40 to 45 minutes. Serve at once.