3 Simple holiday roast recipes

MAPLE-RUM-GLAZED HAM

1 (10-pound) smoked, fully cooked shank portion ham half

2 cups apple cider, divided

2/3 cup dark rum

1/2 cup maple syrup

2 tablespoons Dijon mustard

1. Preheat the oven to 350 degrees.

2. Use the tip of a sharp knife to score the ham rind in a 1-inch wide, 1/4-inch deep diamond pattern. Place the roast in a shallow roasting pan and pour 1 cup of the apple cider over it.

3. Bake the ham 45 minutes. Brush it with the pan juices and continue baking another hour, basting with the pan juices every 15 minutes.

4. Meanwhile, combine the remaining 1 cup cider, rum and maple syrup in a medium saucepan. Bring to a boil over medium-high heat and cook until the mixture is thick enough to coat the back of a spoon and reduced to 3/4 cup, about 35 minutes. Remove from the heat and stir in the mustard.

5. After the ham has baked for 1 hour 45 minutes, brush it with half of the rum mixture. Continue roasting and brushing with the remaining glaze every 15 minutes until the ham is glossy and an instant-read thermometer inserted into the thickest part of the ham, without touching the bone, registers 140 degrees, about 45 to 60 minutes longer.

6. Let the ham rest 20 minutes before slicing. Makes 16 servings.

Nutritional analysis for each serving: 244 calories, 28 g protein, 13 g carbohydrates, 0 fiber, 7 g fat, 2 g saturated fat, 1780 mg sodium

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STANDING PRIME RIB ROAST WITH MELTED ONIONS

3 pounds onions, thinly sliced

1 3/4 teaspoon salt, divided

1 tablespoon olive oil

1/4 cup Dijon mustard

1/2 cup parsley, chopped

3 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1/2 teaspoon black pepper

1 (5-pound) boneless prime rib roast, at room temperature

1. Preheat the oven to 400 degrees. Coat a roasting pan with cooking spray.

2. Toss the onions with 3/4 teaspoon of the salt and the oil. Place in the bottom of the pan.

3. Combine the mustard, parsley, garlic, thyme, rosemary and black pepper in a small bowl. Rub the mixture over the entire surface of the roast and place the roast on top of the onions.

4. Roast in the center of the oven 30 minutes and stir the onions. Reduce the oven temperature to 350 degrees and roast until a meat thermometer inserted in the very center of the roast reaches 130 degrees (medium-rare), about 1 hour.

5. Remove from the oven and allow the roast to rest 20 minutes before slicing. Serve with the onions. Makes 12 servings.

Nutritional analysis for each serving: 564 calories, 36 g protein 12 g carbohydrates, 2 g fiber, 41 g fat, 17 g saturated fat, 553 mg sodium

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BEEF TENDERLOIN WITH ZINFANDEL-SHALLOT SAUCE

2 tablespoons olive oil

2 tablespoons fresh rosemary, chopped

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 (4-pound) beef tenderloin, tied and trimmed

4 tablespoons butter, divided

1 cup finely chopped shallots

3 cups Zinfandel wine

1 cup unsalted chicken or beef broth

2 sprigs rosemary

1/4 cup sugar

1 tablespoon plus 1 teaspoon Dijon mustard

1. Preheat the oven to 400 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Combine the olive oil, rosemary, salt and pepper in a bowl; rub the mixture over the surface of the tenderloin. Place the tenderloin on the prepared pan and roast in the center of the oven until a thermometer inserted in the very center registers 125 to 130 degrees for medium-rare.

3. While the roast cooks, make the sauce. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Stir in the wine, broth, rosemary sprigs and sugar; increase the heat to medium high and boil, stirring occasionally, until the liquid is reduced by about two-thirds, around 20 minutes. Discard the rosemary sprig and stir in the mustard; cook 1 to 2 minutes until well incorporated. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Taste and add salt and pepper if desired.

4. Allow the roast to stand 20 minutes before slicing; serve with the Zinfandel-Shallot sauce. Makes 10 servings.

Nutritional analysis for each serving: 601 calories, 33 g protein, 12 g carbohydrates, 0 fiber, 41 g fat, 17 g saturated fat, 418 mg sodium