Ham glazed with seasoned apricot preserves is a simple dish for the holidays. Baked Camembert makes an easy appetizer, and roasted winter vegetables are a simple side dish.
To make baked Camembert, remove the cheese from its wrapping, and replace in its wooden box. Place the box on a baking sheet. Drain and slice 1/4 cup sun-dried tomatoes, and place them on top pf the cheese. Slice two cloves of garlic, and add to the topping along with 1 tablespoon fresh thyme. Drizzle with 1 tablespoon olive oil, and bake at 375 F for 12 minutes.
To make glazed ham, place the cut side of a 7-pound ham down on a roasting pan. Bake, covered in foil, for 40 minutes at 375 F. Meanwhile, crush 2 tablespoons fennel seeds, 2 tablespoons coriander seeds and 1 teaspoon peppercorns with a heavy pan. Combine the spices with 1 cup apricot preserves, and use 1/4 cup to glaze the ham. Bake uncovered for 20 minutes, and brush the glaze on again. Repeat this procedure until the ham is cooked through.
To make roasted winter vegetables, oil two large baking sheets. Cut up a selection of winter vegetables such as acorn squash, turnips, parsnips and shallots into uniform pieces. Toss them with olive oil, and season to taste with salt, pepper and crushed garlic. Roast at 400 F for 30 minutes.