This year we hosted Thanksgiving at our house for my family. My mom has been sick so she wasn't able to come, but my grandma and my sister and her family joined us for dinner. I made basically the same things as last year, except I doubled the green bean casserole and candied yams recipes (probably didn't actually need to), and then I added a couple more recipes. Johnny made a whole turkey in the oven this year, so I made a spiral cut ham in the pressure cooker. And instead of buying Stouffer's Mac n Cheese, this year I made the Crockpot recipe from my grandma. It was delicious and we had plenty of leftovers! :)
Pressure Cooker: Spiral-Cut Ham
Ingredients:
5 lb spiral-cut ham
1 1/2 cups water
1 1/2 cups water
1/2 cup honey
3 tbs brown sugar
1 can sliced pineapple
Heavy-duty aluminum foil
Directions:
1. Cut a very large piece of aluminum foil (enough to cover the ham completely) and spread it out on the counter. Remove ham from the packaging and place in the middle of the aluminum foil. Fold up the sides around the ham so it will hold liquid.
2. Open the can of sliced pineapple. Drain the pineapple juice into a bowl. Set pineapple aside. Stir in the honey and brown sugar.
3. Pour about 1/3 of the glaze over the ham. Then carefully pour a little glaze in between each cut of the ham.
4. Place the pineapple slices on top of the ham then wrap the foil around the ham.
5. Pour water into the bottom of the pressure cooker. Place the foil-wrapped ham on a trivet in the pressure cooker and lock the lid.
6. The spiral-cut ham is precooked, so it only needs to be heated. Cook the ham on high pressure for 2 minutes per pound plus 10 minutes to account for the aluminum foil. Then let the pressure release naturally for 10 minutes before releasing the rest of the pressure.
OPTIONS: You can reduce the remaining liquid to further glaze the ham after it has cooked. You can also broil the ham after cooking for a crust. You can also fancy it up by preparing it with cloves, apricot jelly, etc.
(this was made in an 8qt oval pressure cooker)
(this was made in an 8qt oval pressure cooker)
Creamy Crockpot Mac N Cheese
Ingredients:
1 16 oz package of elbow macaroni, cooked for 6 minutes and drained
1/2 lb Velveeta, cubed
1/2 lb Velveeta, cubed
1/2 stick of butter, sliced
1 can cheddar cheese soup
2 cups milk
Directions:
1. Combine all ingredients in the Crockpot.
2. Heat on high for about 1 hour, stirring occasionally.
2. Heat on high for about 1 hour, stirring occasionally.