Apricot Dijon Glazed Ham and Sweet Potato Casserole | Chef Janet's Christmas Recipes

PITTSBURGH (KDKA) -- Put a sweet twist on your Christmas ham this holiday! Chef Janet Loughran is showing us how to make a delicious glaze for the main course. Plus, a sweet potato recipe your family will love.

Apricot Dijon Glazed Ham

Sauce:

• 1/2 cup apricot preserves or jam
• 2 Tbsp grainy mustard
• 2 Tbsp dijon mustard
• 2 Tbsp low sodium soy sauce 
• 2 Tbsp lime juice
• 2 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
• 3 tsp garlic, minced

Ham:

1. 8-10 lb spiral, sliced ham
2. 1 cup water
3. For the sauce, add apricot preserves to a saucepot on med-low. Stirring occasionally, melt it fully.
4. Add the rest of the sauce ingredients and mix.
5. For the ham, preheat the oven to 325. Place ham in a roasting pan and pour the water into the pan. Cover with foil and bake for 8 minutes per pound. 
6. Using a pastry brush, cover the ham with the apricot dijon glaze. Bake uncovered for another 20 minutes. Remove from oven and spread more glaze on top before serving.

Sweet Potato Casserole

• 4 lb sweet potatoes, scrubbed clean
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Topping:

• 4 Tbsp butter, melted
• 1/3 cup brown sugar
• 2 Tbsp flour
• 1/2 tsp salt
• 1 cup pecan, chopped
• 10 oz mini marshmallows

Directions

1. Preheat an oven to 375. Pearce each sweet potato (technically a yam) with a fork and bake for 60-90 minutes. You know they're done when you insert a butter knife with no resistance.
2. Let them cool slightly, then remove the skin and mash. Add the butter, brown sugar, salt, cinnamon and vanilla extract. Add to a casserole dish.
3. Make the pecan topping and spread over the sweet potatoes. Top with marshmallows.
4. Bake for 30-40 minutes. 

In:
• Talk Pittsburgh
• Talk Pittsburgh Kitchen