Holiday Ham

1 can (20oz) sliced pineapple
1/2 spiral sliced fully cooked bone-in ham ( 8 - 10 pounds)
2/3 cup maraschino cherries
1  1/2 cups packed brown sugar
1/2 tsp. seasoned salt ( recipe calls for it, I skip it)

Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan.
Secure pineapple and cherries to ham with toothpicks.
Combine brown sugar and seasoned salt and rub over ham.
Gently pour pineapple juice over ham.

Bake at 325 for 1 1/2  to 2 hours or until a meat thermometer reads 140 degrees and ham is heated through. Baste frequently with brown sugar mixture

Serves about 16

Brennan's Bananas Foster Butter

From Executive Chef Michael Roussel, Brennan's Restaurant, New Orleans, LA:
Based on the original Bananas Foster dessert created at Brennan's Restaurant in 1951.

1/2 cup (1 stick) unsalted butter
1/2 large banana, mashed
1/2 tablespoon cinnamon
2 tablespoons brown sugar
1/2 tablespoon banana liqueur
Whip ingredients together until completely blended. Place mixture into the Butter Bell crock and serve. Recommended on warm French bread, pancakes, French toast or any of your favorite breakfast items.

Apple-Cinnamon Butter

2 ounce dried apples
1/2 teaspoon cinnamon powder
1 tablespoon brown sugar
1/2 cup unsalted butter, softened (1 stick)
Mix all ingredients in a food processor or with a hand-mixer until well-combined. Fill the Butter Bell crock with the mixture and serve with fresh scones, muffins or other breakfast breads.