Ham Loaf, Pineapple Glaze and Sweet Potato Casserole

Ingredients

• 1.5 cup Pineapple Juice (Unsweetened is recommended to control the sweetness.)
• 0.75 cup Brown Sugar (Firmly packed.)
• 2 tbsp Soy Sauce (Use tamari for a gluten-free option.)
• 1 tbsp Dijon Mustard
• 0.5 tsp Ground Ginger
• 0.25 tsp Ground Cloves
• 1 tbsp Cornstarch
• 2 tbsp Cold Water (For making the cornstarch slurry.)

Instructions

1. 1

   Combine Glaze Ingredients

   • In a medium saucepan, combine the pineapple juice, packed brown sugar, soy sauce, Dijon mustard, ground ginger, and ground cloves.
   • Whisk thoroughly until the sugar begins to dissolve.
2. 2

   Simmer the Glaze

   • Place the saucepan over medium heat and bring the mixture to a gentle simmer.
   • Continue to whisk occasionally for about 5-7 minutes, ensuring the brown sugar is completely dissolved and the flavors have melded.
3. 3

   Prepare and Add Cornstarch Slurry

   • In a small, separate bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry is formed.
   • While continuously whisking the simmering glaze, slowly pour in the cornstarch slurry.
   • Continue to simmer and whisk for another 2-3 minutes as the glaze thickens to a consistency that coats the back of a spoon.
4. 4

   Cool and Serve

   • Remove the saucepan from the heat. The glaze will continue to thicken as it cools.
   • Use immediately to brush over ham, pork, or chicken during the last 15-20 minutes of baking, or let it cool completely before storing.

Ingredients

• 3 lb sweet potatoes (About 4-5 medium potatoes)
• 1 cup unsalted butter (Divided)
• 1 cup light brown sugar (Packed and divided)
• 0.5 cup milk (Whole milk recommended)
• 2 pcs large eggs (Lightly beaten)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp salt
• 0.5 cup all-purpose flour
• 1 cup pecans (Chopped)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 2-quart) baking dish.

2. 2

   Peel and cube the sweet potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, until they are very tender when pierced with a fork. Drain the potatoes thoroughly.

3. 3

   Prepare the sweet potato filling. In a large bowl, mash the hot, drained sweet potatoes with a potato masher or electric mixer until smooth.

   • Melt 1/2 cup of the unsalted butter and add it to the potatoes.
   • Add 1/2 cup of the packed brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt.
   • Mix until just combined and smooth. Be careful not to overmix.
   • Pour the filling into the prepared baking dish and spread evenly.
4. 4

   Make the pecan streusel topping. In a separate medium bowl, whisk together the all-purpose flour and the remaining 1/2 cup of packed brown sugar.

   • Cube the remaining 1/2 cup of cold unsalted butter and add it to the flour mixture.
   • Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.