Home for the Holidays

Home for the Holidays

Many families have many children and family members travel home for the holidays, whether it mom’s house or grandma’s house. What is on everyone’s mind is “What’s for Christmas Dinner” Some families have the tradition of Turkey for Thanksgiving and for Christmas the tradition is Ham.

The Christmas Dinner at my house this year is: Christmas Ham, Sweet Potato Casserole, Green Bean Casserole, Yeast Rolls and Orange Cranberry Bread Pudding for dessert. I have included the recipes below for everyone to enjoy.

Some of the recipes have been handed down from generations, and some have been adapted from Homemade Gourmet and Campbell Soup.

Christmas Ham (Family recipe) 🙂

1 12 lb. ham
1 cup firmly packed brown sugar
1 tbsp mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries (remove the stems)
Place ham, fat side up on rack in open roasting pan. Bake in 350 oven for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice. Remove ham from oven 45 minutes prior to complete baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and cherries on the glaze, pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.

Sweet Potato Casserole

3 cups cooked and mashed sweet potatoes
1/2 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
4 tbsps melted butter
1/2 cup brown sugar
1/2 cup all-purpose flour
4 tbsp melted butter

Scrub sweet potatoes and cut in half if large. Boil in their jackets until tender. Cool; slip the peels off and mash well. Stir in sugar and salt. Whisk together the eggs, milk, vanilla, and 4 tablespoons melted butter. Stir into the mashed sweet potato mixture until smooth and well blended. Spoon the mixture into a lightly buttered 2-quart baking dish. Combine remaining ingredients; sprinkle over the sweet potato mixture. Bake at 350° for 35 to 45 minutes.
Serves 6 to 8.

Green Bean Casserole (Adapted from Campbell Soup)


1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
2 cans Green Beans
1 1/3 cups French’s® French Fried Onions


Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
Bake at 350°F. For 25 min. or until hot.
Stir. Sprinkle with remaining onions. Bake 5 min.

Yeast Rolls

2 cups hot water
1/2 cup margarine
1/3 cup sugar
2 tsp salt
1/2 cup cold water
2 (.25 ounce) packages active dry yeast
5 1/2 cups all-purpose flour
2 eggs

Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
Add 3 cups flour and mix. Add eggs and 2 1/2 – 3 cups more flour. Mix, cover and let rise until dough doubles in size.
Punch down and let rise 30 more minutes or until doubles.
Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F oven for 30-45 minutes. Brush top of rolls with margarine while hot

Orange Cranberry Bread Pudding (Adapted from Homemade Gourmet) 🙂

1/2 teaspoon cinnamon, optional
1 Homemade Gourmet® Orange Cranberry Bread Pudding Mix with packets
1/2 16-ounce loaf French bread, cubed
1/2 stick unsalted butter
1/4 cup cranberry juice*
3 cups milk
3 large eggs

1. Preheat oven to 350 degrees. Spray a 13x9x2 baking dish with cooking spray.

2. In a large bowl, whisk together milk and eggs; add cinnamon, if desired; add contents of large bag and stir until well blended. Cut bread into 1 inch cubes and add to mixture. Let the bread soak for about 3 minutes. Pour mixture into prepared baking dish; sprinkle bag of dried cranberries on top and make sure all ingredients are covered with liquid as much as possible. Place uncovered in oven and bake for 1 hour.

3. Meanwhile, melt butter in sauce pan over medium heat. Add the contents of the small bag and cranberry juice*; stir until sugar is dissolved. Remove from heat and set aside until dessert is ready.

4. Remove dessert from oven and pour sauce over the top. Let stand for 10 minutes. Serve warm. Refrigerate leftovers.

* May substitute water, orange juice or orange liquor.



  1. 1
    Rose Says:

    Elizabeth made the Orange Cranberry Bread Pudding for Thanksgiving and it was awesome! Thanks for the recipe!

  2. 2
    johnny Says:

    QODcZZ Thanks for good post

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