This is a mustard glaze recipe posted by steelmagnolia2007 - I have used it for every ham I have made since she posted it in 2007 -- and it is so delicious & easy. It definitely has a slight mustard taste. I cook my ham the normal way I always do-and start applying the glaze 30 minutes before the end of the cooking time. 1 cup dark brown sugar, packed 3 T Dijon mustard 5 T Balsamic vinegar Score top of ham. Cook as you always do and apply glaze 30 minutes before end of cooking time. Mix glaze ingredients well in separate small bowl. Slather generously over all of the exposed ham. Continue cooking, uncovered, another 30 minutes, basting every 10 minutes. Mixing pan juices with a little bit of the glaze makes a fab gravy!

Well, this year the DH and I are celebrating a Canadian Thanksgiving a little late (this coming weekend.) We decided to start celebrating Canadian Thanksgiving, well because we like the way we cook Thanksgiving! His sister always cooks the American Thanksgiving on the third thursday of November. Then, a friend of ours cooks a vagabond Thanksgiving on Black Friday. So by the time the weekend comes, we're tired of turkey! Traditional for my Thanksgiving meal is roasted turkey, mashed potatoes, stuffing (or dressing since I don't cook mine in the bird. My stuffing is a mixture of bread & sausage stuffing,) mushroom gravy, and homemade cranberry relish. New this year will be green bean almondine. I'm also going to be making an Autumn Harvest Sweet Potato Spice Flan Cake (from Louisiana Cookin' October magazine.) Usually traditional with the meal, but I'm not doing it this year, is that green bean casserole, a typical salad of greens, tomatoes, peppers and cucumbers and a pumpkin or apple pie. Sorry about your Mom. I'm sure she was smiling down on you when she saw you made the turnip puff!

bob_cville, I'm happy to post the recipe. It came from the New York Times in 2009. Fiery Sweet Potatoes Time: About 2 hours 5 pounds sweet potatoes 1 cup coconut milk 1 tablespoon Thai red curry paste 1/2 cup dark brown sugar 4 tablespoons unsalted butter 1 teaspoon salt. 1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash. 2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days. 3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching. Yield: 10 to 12 servings. Notes: I've made this, the full 5lbs, following the recipe up through step 2. I've frozen it in portions at this stage. If I'm serving it to guests, I'll finish it with the butter and brown sugar because it makes a prettier presentation. If it's just for DH and me, I skip this. It's good enough as is. Cheryl

Guess because of the farm and time being a premium as well as oven space we got use to a lot of things made ahead. We usually have 12-15 people. I make my desserts (cakes, pies but not the Pistachio Salad) ahead and freeze them. Definitely make the cranberry relish ahead and after letting it set a day freeze it. It gets better with time.(Usually make several gallons for the rest of the year.) Sometimes I'll make up my crescent rolls and freeze them before baking but they are better fresh Then the night before I make up all my casseroles, (squash, sweet potatoes, onion, etc._ and get them ready and in the dishes. Cover them with foil and mark the temp and cooking time on them and put them in the frig. On TD I start at about 4 am. I mix up my stuffing, and get the turkey going. I cook my ham in my roaster, the turkey in the gas oven and the last 2 hours I'll use the electric oven to cook the casseroles. Veggies like corn, peas, mashed potatoes are last minute. Mom makes her Waldorf salad :-/ last minute usually so it doesn't get watery. Some of the family and friends I don't get to see very often so I'd rather be visiting with them instead of trying not to miss something in a recipe listening into all the fun in the other room or measuring while trying to have a conversation. (Not one of my strong suits. I always leave something out when I'm talking to somebody and cooking) It's not all fresh but a lot of the folks that come fix dinner out of a TV dinner box so they're always happy and stuffed with the fare that's put on the table. And I get to spend time with everyone.