Holly Homemaker pisze: Ham with Cherry Sauce 8 to 10 servings1 fully cooekd bone-in ham (6-8 lbs.)1 cup packed brown sugar3 tbsp. maple syrup1 tsp. ground mustard1/2 cup sugar3 tbsp. cornstarch1 cup cold water1 (16 oz.) can pitted dark sweet cherries; undrained2 tbsp. lemon juice1 tsp. almond extractPlace ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts. Cover and bake at 325* for 1 2/3 to 2 hours, or until a meat thermometer reads 140* and ham is heated through.For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth; add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and extract. Serve with ham. Parsley Red Potatoes 6 servings2 lbs. red potatoes1 1/2 tsp. salt1/3 cup butter; cubed2 tbsp. minced fresh parsleyPeel off a strip around each potato if desired. Place in a large saucepan; cover with water and add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted. Carrot Cabbage Slaw 12 servings4 cups shredded cabbage2 cups shredded carrots2 medium Golden Delicious apples; diced1 cup raisins1/2 cup chopped walnuts1/2 cup honey1 tbsp. lemon juice1 cup (8 oz.) sour cream1/4 tsp. salt1/8 tsp. pepper1/8-1/4 tsp. ground nutmeg (optional)In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg, if desired. Stir into cabbage mixture. Serve or chill. Glazed Carrot Coins 4 servings2 tbsp. butter2 tbsp. brown sugar2 tbsp. orange juice1/4 tsp. salt1/4 tsp. ground ginger1/8 tsp. ground cinnamon6 medium carrots; cut into 1/2 slicesIn a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20 minutes or until tender, stirring occasionally. Apple Crisp 8 servings5 medium tart apples; peeled and sliced1 1/4 cups sugar; divided1 3/4 tsp. ground cinnamon; divided1 cup all-purpose flour1 tsp. baking powder1/2 tsp. salt1/2 cup cold butter1 cup waterIn a bowl, combine the apples, 1/4 cup sugar and 1 tsp. cinnamon. Transfer to a greased 8 square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400* for 40-50 minutes or until apples are tender. Serve warm. Brown Sugar Walnut Fudge 5 dozen squares1 cup firmly packed brown sugar1/2 cup butter or margarine; melted1/4 cup milk1 1/4 to 2 cups confectioners' sugar1 cup walnut piecesButter an 8 8 pan. Combine brown sugar with butter or margarine; simmer, stirring, 2 minutes. Stir in milk; simmer until soft-ball stage, or about 235* on candy thermometer. Cool about 45 minutes.Beat in confectioners' sugar until thick and smooth; stir in nuts; spread in prepared pan. Refrigerate at least 1 hour; cut into 1 squares.