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Friday, November 1, 2013

Hungry Hearts Holiday Hop!

Welcome to the HUNGRY HEARTS HOLIDAY HOP!

We are so excited to CELEBRATE FALL with mouthwatering Thanksgiving recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Hop around and fill out the Rafflecopter form on each author’s site to enter our Grand PRIZE Giveaway: 



A Harry & David Crater Lake GIFT BASKET Classic!

In addition to the Grand Prize, one SWAG pack will be given away on Amanda Usen's blog on each day of the hop. Visit each day for an AUTHOR spotlight and more FALL GLEE.


When the seasons change, our hearts fill with GRATITUDE. Life is grand, isn’t it? Hop with us and share your love of all things food, fall, and THANKS-giving!


Have fun, and thanks for hopping along! Don't forget to enter the Rafflecopter below to get your chance of winning the Gift Basket!!

Below is a fabulous recipe for your holiday ham!

xoxo Jenna






Peach Glazed Ham
(Adapted from Southern Food)




Ingredients:

1 fully cooked ham, about 7-9 pounds (I prefer to use the butt)
1 jar (10 oz) peach preserves
1 1/2 Tbs Dijon mustard
2 Tbs peach liqueur (Schnapps)
2 Tbs lemon juice
Dash cinnamon

Preparation:

Bake ham as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, stirring until smooth. Score the baked ham in a diamond pattern; spoon glaze over, spreading to coat completely. Bake for about 30 minutes longer. Serves 8.

P.S. The peach Schnapps also goes great in a glass with some orange juice. ;)






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4 comments:

Christine Warner said...

I don't know if this will be on my Thanksgiving table, but I am definitely going to be making this soon. A perfect recipe for all the guys in the family who just happen to be total ham addicts. lol

Thanks for the share :)

Jenna Rutland said...

I sometimes make it for Christmas, too. It's got just the right amount of sweetness to it and the ham is so moist.

Thanks for stopping by, Christine!

Bette Hansen said...

This sounds so good. Will definitely be trying it.

Jenna Rutland said...

Let me know how you liked it, Bette, and thanks for leaving a comment!