Jackson Free Press

This is the easiest, tastiest ham I've ever made—juicy and flavorful. And if you use a crockpot, it is almost no work!

East Holiday Ham

5- to 8-pound bone-in ham (preferably not smoked)
8-ounce can of Coca-Cola
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
8-ounce jar of orange or pineapple marmalade

Place trimmed ham in a crockpot or in a cooking bag in a shallow pan; pour soda and spices on top. Cook on medium heat (crockpot) or in a 325-degree oven 25 minutes per pound or until a thermometer inserted in the heavy part of the meat reads 160 degrees. Remove from pan and drizzle with marmalade.

Green Bean and Shoepeg Corn Casserole

My friend Margaret Graham gave me this recipe after bringing the casserole to an office potluck. It's a fantastic twist on the traditional holiday green bean casserole.

1/4 cup chopped onion
1/4 cup celery
1/4 cup bell pepper
16-ounce can French-style green beans, drained
12-ounce package frozen shoepeg corn (or white corn)
8-ounce can cream of celery soup
8-ounce carton sour cream
1 cup grated sharp cheddar cheese
1 tube Ritz or other buttery crackers, crushed
1 stick of butter, melted

Sauté onion, celery and bell pepper in a small saucepan. Combine the sautéed mix with vegetables, soup, sour cream and cheese and pour into a two-quart buttered casserole dish. Combine the crushed crackers and melted butter, and sprinkle on top of the casserole. Bake at 350 degrees for 45 minutes or until bubbly and golden brown.