Thanksgiving Ham

Ingredients: . Butt portion bone-in ham 2 cups loosely packed dark brown sugar 1.5 cups orange juice 3/4 cup spicy mustard 1/2 cup worcestershire sauce 5 tablespoons horseradish 1/2 teaspoon allspice 3/4 teaspoon cayenne pepper large bag big enough to hold the ham & seasoning. . Directions: . 2 nights before - mix all ingredients together in jar, cover and refrigerate over night. 1 night before - Rinse and pat dry ham, cut the top, butt and front of ham into diamond shape cuts, about an inch or so apart and 1/4" deep. Put ham in large bag, sue a needle injector and inject the ham with the liquid seasoning, pour any remaining on the top of the ham then wrap tightly with the bag. Allowing about 15 minutes for pound of ham to cook at 350 degrees. Place ham in a pan large enough that gives you room to draw out juices and rebast with a turkey baster. Save the seasoning from the bag, after about an hour of cooking begin basting ham with the liquid about every 15 minutes until the ham center is at 170 degrees, this will create a dark crust on the ham! Enjoy :)

Grandma Jackie’s Cornbread Dressing

Mix equal parts dry white bread / cornbread 1 tea. Poultry seasoning 1 tea. Sage 2 eggs 1 stick butter 1 can Cream of Mushroom soup 1/2 can - Chicken broth Onions to taste Celery to taste Mix well. Bake at 350 for about 35-45 minutes or until light brown on top. My Additions: Chopped apples; mushrooms; walnuts and or sliced almonds.