non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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Tangy pineapple-glazed ham with sweet potato and green bean casseroles. A homestyle feast, perfectly spiced!
A juicy, spiral-cut ham baked with a sweet and tangy pineapple brown sugar glaze. This showstopper is the perfect centerpiece for Easter, Christmas, or any special family gathering, filling your home with an irresistible aroma.
Serving size: 1 slice
A classic Southern comfort dish featuring a creamy, spiced sweet potato filling under a crunchy, buttery pecan streusel topping. The perfect side for Thanksgiving or any holiday feast, beloved for its sweet and savory flavors.
Serving size: 1 cup
A comforting American classic for any holiday table, this creamy casserole combines tender green beans and a savory mushroom sauce, all topped with crispy fried onions. It's a beloved Midwest side dish that's incredibly easy to make using pantry staples.
Serving size: 1 cup
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Tangy pineapple-glazed ham with sweet potato and green bean casseroles. A homestyle feast, perfectly spiced!
This southern dish is perfect for dinner. With 1395.37 calories and 68.59g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 325°F (165°C). Let the ham sit at room temperature for 30-60 minutes to ensure even cooking. Place the ham, cut-side down, in a large roasting pan. Pour 1 cup of water into the bottom of the pan. Cover the pan tightly with heavy-duty aluminum foil.
Bake the ham for approximately 90 minutes (about 10-12 minutes per pound).
While the ham is in its initial baking phase, prepare the glaze. In a medium saucepan, combine the reserved pineapple juice, brown sugar, honey, Dijon mustard, ground cloves, and ground cinnamon. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Reduce heat and let it simmer gently for 5-7 minutes, until the glaze thickens slightly. Remove from heat and set aside.
After 90 minutes, carefully remove the ham from the oven and discard the foil. Using a pastry brush, generously apply about one-third of the glaze over the entire surface of the ham, making sure to get it between the spiral slices. Return the ham to the oven, uncovered.
Bake for another 15 minutes. Remove from the oven and brush with another third of the glaze. Carefully arrange the pineapple rings over the ham, securing each with a toothpick if necessary. Place a maraschino cherry in the center of each pineapple ring.
Brush the ham and pineapples with the remaining glaze. Return to the oven and bake for a final 15-20 minutes, or until the glaze is bubbly and caramelized and an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) reads 140°F (60°C).
Transfer the ham to a large cutting board. Tent it loosely with foil and let it rest for 15-20 minutes before carving. This crucial step allows the juices to redistribute, resulting in a more flavorful and moist ham. Serve warm with any pan drippings.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 2-quart) baking dish.
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.
Prepare the sweet potato filling. In a large bowl, mash the hot, drained sweet potatoes with a potato masher or electric mixer until smooth.
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.
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart casserole dish or a 9x9 inch baking pan.
Combine the sauce ingredients. In a large mixing bowl, whisk together the two cans of condensed cream of mushroom soup, milk, soy sauce, and black pepper until the mixture is smooth and uniform.
Mix the casserole. Add the well-drained green beans and 2/3 cup of the French fried onions to the soup mixture. Gently fold everything together with a spatula until the green beans are evenly coated.
Transfer and bake. Pour the green bean mixture into your prepared baking dish and spread it into an even layer. Bake uncovered for 25 minutes, or until the casserole is hot and bubbling around the edges.
Add topping and finish baking. Carefully remove the dish from the oven. Sprinkle the remaining 2/3 cup of French fried onions evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, until the onions are golden brown and crispy.
Rest and serve. Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Serve warm.
Sprinkle the pecan streusel topping evenly over the sweet potato filling in the baking dish.
Bake for 25-30 minutes, until the filling is hot and bubbly and the topping is golden brown and fragrant.
Remove from the oven and let the casserole rest for at least 10-15 minutes before serving. This allows it to set and makes serving easier.