How to bake a christmas ham

Christmas is coming! I do love this festival!! And the food!!
Here are some hoilday festival receipes which u can try it at home when u invite yr guests.

TRADITIONAL HONEY BAKED HAM
bone-in butt half ham
1 can pineapples in heavy syrup
dark brown sugar (to taste)
nutmeg
cinnamon
6oz ginger ale
toothpicks
baking pan
Rinse Ham and place in baking pan. Pour ginger ale over ham. Pin Pineapples to ham with toothpicks. (you will probably not use them all) Mix brown sugar with heavy syrup from can of pineapples and pour over the ham. Sprinkle ham with nutmeg and cinnamon. Use a spoon to evenly mix the mixture in the bottom of the pan. Cover with foil and bake.
note: packaging on ham should have baking instructions. Normally baking 25min for each pound at 325.

BAKED COLA HAM (i love this!!!)
Score fully cooked ham and stud with cloves cross-section. Pour cola over ham. Sprinkle 1/2 teaspoon ground cloves and pepper over ham (u can even mix in yr fav pancake syrup). Cover in foil n bake abt 15 minutes per pound in preheated 350 degree oven. Baste often with the cola. Let it cool at least 20mins before serving.

SAUCES FOR YR HAM
RAISIN SAUCE FOR HAM:
3/4 c. firmly packed brown sugar
3/4 c. tbsp. flour
1/4 tsp. plus 2 tbsp. vinegar
2 1/2 c. water
3 tbsp. prepared mustard
3/4 c. raisins
Combine sugar and flour in a heavy saucepan; stir well. Add rest of ingredients. Boil, reduce heat and simmer for 30 minutes.

CHRISTMAS HAM MUSTARD SAUCE:
1/2 c. mayonnaise
1/2 c. sour cream
3 tbsp. brown mustard
Beat mayonnaise and sour cream until light and fluffy. Stir in mustard.


SWEDISH MEATBALLS IN CREAM SAUCE
1 lb. ground beef
1 c. bread crumbs
1/3 c. milk/or canned evaporated milk
1/4 c. minced onion
1 tbsp. green pepper
1 1/2 tsp. salt
1/8 tsp. pepper
Butter
Mix all ingredients and form into miniature meatballs. Saute the meatballs in a little butter then cook until brown. Remove meat from pan and drain off the grease. In same pan add: 1 tbsp. flour, 1 cup hot water, 1 tsp. beef bouillon and 1 cup evaporated /regular milk. Cook and stir until thickened. Add the meatballs and cover. Simmer about 15 minutes. Ready to serve.


QUICK AND EASY APPETIZERS
1. Spread thin ham slices with Philadelphia brand whipped cream cheese. Roll up and chill. Cut into small pieces.
2. Spread thin slices of French bread with soft butter. Top with shredded Mozzarella cheese. Heat at 350 degrees until cheese melts.
3. Serve melon balls, pineapple chunks and apple wedges as dippers with sour cream dip/ sryup.
4. Simmer cocktail sausages, ham or luncheon meat cubes in barbecue sauce. Keep warm.
5. Place cream cheese on platter. Cover with chili sauce n Crab meat /schrimp on top. Serve with crackers

HOLIDAY PUNCH
1/2 gallon sherbet
1 lg. can pineapple juice
1 (2 liter) bottle 7-UP
1 (2 liter) bottle ginger ale
Place unthawed sherbet in punch bowl about 1 hour before serving. Add cold pineapple juice, 7-UP, and ginger ale just before serving.
Use orange, strawberry, lime, or raspberry depending on holiday and color desired.

FRUIT SALAD:
Cut apples, oranges, bananas in small pieces. Nuts may added. Mix together, cover with Fruit Salad Dressing.
FRUIT SALAD DRESSING
Juice 2 oranges
Juice 2 lemons
2 eggs
1 c. sugar
Beat eggs and sugar together. Add juice of oranges and lemons. Cook until thick. When cool, place in refrigerator until needed. When you want to use it, add whipped cream.

OR

2 cans fruit cocktail
1 bag marshmallows
1 1/2 c. whipped cream or sour cream
1/2 c. walnuts
1/2 c. raisins
Drain fruit cocktail. Put in large mixing bowl and add marshmallows. Add in whip cream/ sour cream, walnuts, raisins. Mix thoroughly and turn into salad bowl and chill in refrigerator overnight.