Combine all ingredients except ham in a medium saucepan. Set over medium heat. Stir occasionally for 5 to 6 minutes, until most of the cranberries have popped and sauce has thickened. Remove from heat and cool 5 minutes.
Puree sauce with an immersion blender or food processor. If too thick to spread on ham, add more water.
Heat the oven to 325 F. Place ham on roasting rack and use a sharp knife to score top of ham vertically and horizontally to make a crosshatch pattern. Using a brush or spoon, coat top of ham with cranberry sauce.
Roast ham in oven for approximately 20 minutes per pound. 20 minutes before it’s done, add second coating of cranberry glaze to ham. Cook until a thermometer reads 140 F. Serve with remaining glaze.
1large bunch lacinato (Tuscan) kale(stems removed and torn into pieces)
Place cubed bread on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss; bake at 400 F for 10 to 15 minutes, until toasted. Transfer bread to a large bowl, reserving baking sheet.
Cut butternut squash in half lengthwise. Scoop out and rinse off seeds; set aside.
Rub flesh sides of squash halves with olive oil, place skin-side up on separate baking sheet, and bake 45 to 60 minutes at 350 F, or until a fork easily pierces straight through. Peel and cube butternut squash once cooled.
Place seeds on reserved baking sheet, drizzle with olive oil, sprinkle with salt, and toss; bake at 325 F for 10 minutes. Transfer seeds to a small bowl.
In a small dish, whisk remaining olive oil, shallot, garlic, honey, vinegar, sage, thyme, and 1/4 teaspoon salt.
In a large bowl, combine bread, kale, and dressing. Toss and let marinate for 5 minutes. Toss in butternut squash and dried cherries; top with crumbled goat cheese and toasted seeds. Serve immediately.
If intending to have leftovers, keep wet and dry ingredients separate until ready to serve.
2large sweet potatoes(peeled and sliced 1/4 inch thick)
2large oranges(sliced 1/4 inch thick, seeds removed)
Heat the oven to 400 F. In a 9 x 13-inch baking dish, layer potato slices, overlapping slightly. Top evenly with orange slices.
In a small saucepan, melt butter and sugar over medium heat. Stir in orange juice and vanilla. Immediately pour over potatoes and orange slices. Cover dish with aluminum foil and bake 30 minutes.
Uncover and bake an additional 20 to 30 minutes more, or until potatoes are tender and browned, spooning juices over oranges halfway through uncovered baking time. Sprinkle nutmeg over top and serve warm.
With your hands, lightly combine flour and butter until it resembles large chunks. Add water and extract. Quickly mix with hands until dough starts to form. Large butter flecks should remain visible.
Dust the working surface with flour. Using a rolling pin, roll out dough to 1/8-inch-thick circle. Transfer to a baking sheet and refrigerate until the next step is done.
Cut pears in half lengthwise. Remove cores, stems, and seeds. Slice pears thinly at a diagonal, keeping slices together in stacks.
To make frangipane, whisk egg white and sugar in a bowl until frothy and smooth, about 1 minute. Add almonds, melted butter, and almond extract. Whisk to incorporate.
Preheat oven to 400 F and remove dough from refrigerator. Spread frangipane evenly over dough. Fan out pear stacks, leaving a 2-inch border around dough edge. Fold border over pears, overlapping where necessary and pressing gently to adhere folds.
Bake 50 to 60 minutes, or until crust is lightly browned and crispy. Serve warm or at room temperature.