The holidays are a celebration recognized by many different cultures with traditions that span generations, and the food that is served during this time of year is no exception. Whether you celebrate Christmas, Hanukkah or nothing at all, there is no better time to make a thoughtful, special meal for your friends and family—especially when its infused with a little bit of cannabis cheer. Embrace the sweet and savory flavors of a traditional Christmas ham, delight in the scents and flavor of a juicy brisket, and top it all off with the clinking of Champagne glasses to ring in the New Year. Sprinkle with joy, laughter and fun—and you have the ultimate recipe for an enchanted holiday season!
Classic Christmas Recipe
Honey Butter Glazed Ham
1/4 cup cannabutter
1/2 cup honey
2/3 cup brown sugar
2-3 tablespoons Dijon mustard
2 tablespoons fresh thyme leaves
2 teaspoons minced garlic
3-5 pound fully cooked half ham
- Preheat the oven to 325°. Melt the butter in a small microwave-safe bowl. Stir in the honey, brown sugar and mustard until smooth. Stir in thyme and garlic; set aside.
- Place the ham in a roasting pan large enough to hold it with room on the sides. Score the top surface of the ham in a diamond pattern, making the cuts about 3/4″ apart. Spoon half of the honey butter mixture over the ham.
- Roast the ham, uncovered, for 20 minutes, then spoon over the rest of the butter mixture. Roast for another 20 minutes, then baste the ham with the pan drippings.
- Roast for another 20 minutes (for a 3-pound ham), 40 minutes (for a 4-pound ham), or 60 minutes (for a 5-pound ham) or until the ham reaches 145° and is glazed.
- Baste every 15 minutes with drippings. Slice thinly to serve. Serve this ham with scalloped potatoes, sautéed green beans and some big dinner rolls with lots of butter for a great holiday meal.
Classic Hanukkah Entrée
Beef Brisket with Onions
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 teaspoons thyme (chopped)
1 teaspoon oregano (chopped)
1 tablespoon sweet Hungarian paprika
1 6-pound flat-cut brisket
1/2 cup dried porcini mushrooms
1 cup hot water
1 tablespoon cannabis-infused olive oil
2 tablespoons olive oil
2 cups dry white wine
1 cup chicken stock
2 cups diced canned Italian tomatoes (drained)
3 bay leaves
3 medium onions, thinly sliced
2 tablespoons garlic cloves (chopped)
- In a small bowl, combine salt and pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket. In a medium heatproof bowl, cover the porcini mushrooms with hot water, and set aside until softened, about 20 minutes.
- After 20 minutes, remove the mushrooms from the soaking liquid; rinse and coarsely chop them. Reserve the soaking liquid. Preheat oven to 350°. While the oven is heating, heat oil in a large enameled cast-iron casserole until shimmering.
- Add the brisket, fat side down. Cook over moderately high heat until well-browned, about 8 minutes per side. Transfer brisket to a plate and pour off any excess fat from the casserole. Add the wine and chicken stock, then pour in the reserved mushroom soaking liquid. Scrape up the browned bits from the bottom of the casserole and stir in the drained tomatoes, porcini and bay leaves.
- Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions. Push some of the onions back into the liquid, return the cover to the pot and braise for another 2 hours, or until the meat is fork-tender.
- Transfer the brisket to a carving board and cover loosely with foil. Simmer the sauce for a few minutes, season with salt and pepper to taste, if needed. Discard bay leaves. Carve the brisket across the grain into 3/8-inch thick slices and arrange on a large, warm platter. Spoon sauce and onions over the meat and serve. If cooking the brisket ahead, let the meat cool in the sauce before refrigerating. Skim the fat from the surface and slice the brisket, then rewarm the meat in the sauce.
Note: Like most braised dishes, this brisket is best made a day or two in advance. Look for a leaner, flat-cut or first-cut brisket with a layer of fat that is at least one-eighth inch thick. If you can’t find a 6-pound piece, buy 2 smaller pieces.
Classic Champagne Cocktail
Ingredients per drink:
1 THC-infused sugar cube
2-3 dashes Angostura bitters
1 ounce brandy
4-6 ounces Champagne
Orange peel or maraschino cherry
- Place the sugar cube in the bottom of a Champagne flute. Saturate the cube with bitters. Add the brandy.
- Fill with Champagne and watch the sugar cube dissolve. Garnish with an orange peel or maraschino cherry.
Note: It’s best to add the Champagne at the very last minute. Open the bottle right before serving for the freshest bubbles and the best visual as the sugar cube dissolves. This Classic Champagne cocktail is a fun and easy drink to make. Choose a good quality Champagne because that is what contributes the majority of flavor in this drink. The better tasting the Champagne, the better the cocktail will taste. It is traditional to saturate a sugar cube with Angostura Bitters, then top with your favorite brandy and sparkling wine. When the Champagne is poured, the sugar dissolves and creates a beautiful fountain of bubbles.