Things You'll Need:
- 1 8-10 lb uncooked Picnic Ham
- 1 cup Brown Sugar
- 1/3 cup Dijon Mustard
- 1/4 cup Pineapple Juice
- 2 cups Frozen cranberries
- 1 Naval orange
- 1 cup Canned pineapple chunks
- 1/2 cup Pineapple Juice
- 1/2 cup Orange Juice
- 1/4 cup Brown Sugar
- 1 tsp Lemon Zest
- 2 Bags Of your favorite cornbread stuffing mix
- 8 oz Raw spicy bulk pork sausage
- 1 White onion
- 1 cup Celery
- 1 Apple
- 1 qt Chicken Broth
- 1 tbsp Oil
- 1 tbsp Butter
- to taste Garlic salt
- to taste Sage
- 2 lbs Fresh greenbeans
- 1 cup Frozen condensed orange juice
- 1 cup Water
- 2 pkgs Chcocolate pudding mix
- 4 cups Evaporated milk
- 1 9 in Ready made graham cracker crust
- to taste Cinnamon
- to taste Cayenne pepper
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Step 1
For the ham, score the skin and place a roasting pan fat side up. Mix sugar, mustard and pineapple juice and pour one-third of the mixture over the ham. Cover with foil and roast at 350 degrees. When the ham reaches 140 degrees, pour on one-third of the glaze and return to the oven and let it cook uncovered untill it reaches160 degrees. Usually takes about 30 minutes per pound. Serve remaining glaze with the ham.
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Step 2
For the cranberry sauce, cut orange into segments by cutting in between the chewy white part of the orange, reserve any extra juice. Chop the orange segments and place on a greased sheet tray. Place a cup of canned pineapple chunks on the pan with the oranges and cover with foil. Roast in a 350 degree oven until tender and slightly brown. Usually takes 20-30 minutes. When the oranges and pineapplea are done, remove them from the oven and place in a sauce pan. Add the cranberries, sugar and juices and reduce to a thick sauce. Garnish with orange zest.
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Step 3
For the cornbread stuffing, dice onions, celery and apples. Add oil to a large pot and brown sausage. When sausage is almost done, add butter, apples, celery and onion and sprinkle with garlic salt and sage. When the veggies become soft, stir in the chicken stock and bring to a boil. Add the two bags of stuffing and stir until incorporated.
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Step 4
For the greenbeans, remove stems from each greenbean. Pour frozen OJ and water into a large pot, add greenbeans, bring to a simmer and cover. Beans are done when they are bright green and still a bit crisp; only takes 5 minutes or so.
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Step 5
For the Mousse Pie, combine milk, pudding mix, cinnamon and cayenne and stir with a wisk. Pour mixture into pie crust and place in the fridge to set. That's it! The pie only takes about 1 hour to set. Add a dollup of whipped cream and a sprinke of cinnamon and cayenne as a garnish.
