At the château, our Christmas Day menu always features appetizers including pickled herring and foie gras, a little caviar, and smoked whitefish or salmon, while we await the main courses and deserts featured below.  Some say that pickled herring is an acquired tasted, but its the perfect balance of tartness, sweetness and spice to us.  We like it in wine sauce, versus the cream sauce.

Spiral Cut Ham with Cinnamon Glaze

Pre-heat oven to 325°F.  Shake 1 T. flour in Reynolds Oven Bag and seal ham inside with the cut end down.  Cut six 1/2-inch slits in the top of the bag.  Bake for 2 hours or the directions contained on the ham, depending on weight.  Let stand in oven bag 15 minutes.

Baked Pineapple

  • 50 oz. cans pineapple chunks (drained)
  • 5 tablespoons flour
  • 1 c. sugar
  • 1 1/2 c. grated mild cheddar cheese
  • 1 stack Ritz crackers, crushed
  • 1 1/2 sticks melted butter

Spray large baking pan, 15″ x 10″, with Pam. (I use a regular cake pan.) Put drained pineapple in baking pan. Mix flour and sugar, and sprinkle over pineapple. Sprinkle cheese and crushed crackers over, then pour melted butter over mixture. Bake 30 min. at 350 degrees.

Mom’s Frosted Cut-Out Christmas Cookies

  • 2 c. sugar
  • 1 c. shortening
  • 2 eggs
  • 1 c. sour cream
  • 1 t. vanilla extract
  • 1 t. baking powder
  • 1 t. salt
  • 1 t. baking soda
  • 5-6 c. flour

Mix in order given, all but flour.  Stir in flour.  Cut into fourths.  Roll out.  Bake at 350 degrees for 8-10 minutes on sheets.

For the icing:

  • 3 c. powdered sugar
  • Dash salt
  • ¼ c. Crisco shortening
  • ½ t. almond extract
  • 1/3-1/2 c. milk

Combine to wedding cake frosting-like consistency.  Frost and decorate with sugar sprinkles.

Grandma’s Fudge

  • 4 ½ c. sugar
  • 1 can carnation milk
  • Boil for 13 minutes.
  • Add ½ bag marshmallows.  Stir until mixed.
  • Add:  12 oz chocolate chips, 1 c. nuts, 8 t. margarine.  Add 2 T. vanilla and/or maple flavoring.  Pour into pan when sticky.

Grandma’s Divinity

  • 3 c. sugar
  • ½ c. kero syrup
  • ½ c. water

Cook for 13 minutes on medium heat.  Beat in 3 egg whites, stirring constantly.  Add vanilla and almond extract.  Drop onto waxed paper in balls.

For the Left Over Ham

Make some buttermilk biscuits or buy some Hawaiian Dinner Rolls from your grocer, and be prepared for the day after the holiday with these.  Butter both sides heavily and insert a small piece of the leftover ham in the center.  Serve warm.   This works equally well with Virginia ham, as opposed to the spiral cut hams.  Pimento cheese is an optional insert, as well.

Roasted Chestnuts Over an Open Fire