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Holiday Cooking Made Easy

Holiday Cooking Made Easy
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Brown Sugar Mustard-Glazed Smoked Ham



5-10 lb. bone-in, pre-cooked ham
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme leaves
1 tsp. dried rosemary leaves
2 tsps. Sweet paprika or smoked paprika
½ tsp. kosher salt
½ tsp. freshly ground black pepper
2 tbsp. brown sugar
1-2 tbsp. olive oil
Honey mustard for brushing outside of ham

For the Glaze

1 cup pineapple juice
1 cup orange juice
½ cup honey
¼ cup honey mustard
¼ tsp. ground cloves
1 tsp. ground ginger
Pinch ground cardamom
2 cups firmly packed brown sugar


1. Remove ham from refrigerator. Pat dry with paper towels, and place on baking sheet.
2. In a small bowl, combine the onion powder, garlic powder, thyme, rosemary, paprika, salt, pepper, 2 tablespoons of brown sugar, and 1 tablespoon on olive oil. Whisk until you have a smooth paste. Add more oil if needed.
3. Run the outside of the ham with the paste, leaving the ham at room temperature for 1 hour.
4. In a small saucepan, combine the pineapple juice, orange juice, honey, mustard, cloves ginger and cardamom. Heat over medium-low heat. Stir often, until mixture is warmed throughout and blended. Reduce heat to low.
5. Preheat smoker to 225 degrees. Add wood chips.
6. Brush ham with honey mustard and place within your smoker. Cook for 1 hour without lifting the lid.
7. After an hour, open the smoker, and baste ham with a little of the glaze. Close the lid and continue to cook for another 4 to 6 hours. Baste your ham lightly with glaze every 45 minutes.
8. When the internal temperature reaches 125 degrees to 130 degrees, combine 3 to 4 tablespoons of the remaining glaze with the brown sugar. This will make a paste about the thickness of honey. Whisk until smooth. Brush the paste over top of the ham, allowing it to drip down on the sides, covering most of the surface.
9. Continue to cook until the ham reaches a final internal temperature of 145 degrees. At this time, there should be a sweet crust on the outside of the ham. Remove your ham from the smoker, letting it rest for at least 30 minutes before carving.

Perfect Mashed Potatoes


3lb. potatoes (about 4 large, combo of russets and Yukon Golds)
Kosher salt
1 stick butter, plus 2 tablespoons for garnish
½ cup milk
½ cup sour cream
Freshly ground black pepper


1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
2. Use a potato masher to mash potatoes until smooth.
3. Meanwhile, in a small saucepan, melt butter and milk until warm.
4. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
5. Season mashed potatoes generously with salt and pepper.
6. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.

Perfect Sugar Cookies


Cookie Dough

3 cups all-purpose flour, plus more for surface
1 tsp. baking powder
½ tsp. kosher salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 tbsp. milk

Buttercream Frosting

1 cup (2 sticks) butter, softened
5 cups powdered sugar
¼ cup heavy cream
½ tsp. pure almond extract
¼ tsp. kosher salt
Food coloring


1. In a large bowl, whisk together flour, baking powder, and salt and set aside.
2. In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
3. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
4. When ready to roll, preheat oven to 350 degrees and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
5. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
6. Bake cookies until edges are lightly golden, 8 to 10 minutes.
7. Let cool, then frost and decorate as desired.