Make Your Holiday Entertaining as Easy as A, B, C

While the thought of a houseful of guests over the next week may be daunting, Boar’s Head style expert Jackie Rogers shares her party tips that will impress your guests, and make hosting a holiday gathering as easy as A, B, C.

A is for Ambiance

Make your dining room table the focus with elegant tablecloths in ivory, crimson, silver or gold and add texture and depth with a runner and matching napkins for a really coordinated look. Rogers says a flower centerpiece is classic but you can also get inventive with candles, pinecones, greenery and ribbon to create an interesting and elegant seasonal focal point for the table.

B is for Beverages

Rogers says to keep it simple – one signature beverage for the evening. Then you can concentrate on your guests, not taking drink orders all night. She suggests giving it a fun name like Santa Sangria or Mistletoe Martini.

C is for Convenient Cuisine

If you choose pre-cooked entrée options, you take the stress out of your holiday meals. Rogers suggests ham or turkey like Boar’s Head Sweet Slice Ham and Oven Roasted Turkey Breast as a great way to ensure a delicious dinner without any mishaps. Never overcooked and seasoned to perfection, these Boar’s Head items are great options for a delicious dinner that’s stress-free. She then suggests simplifying the meal with a simple starch and two vegetable side dishes. Stay out of the kitchen and spend time with your guests!

Here is a super easy recipe for an accompaniment to your holiday ham:

Sweet Slice Ham with Cranberry Chutney

Ingredients

• Boar’s Head Sweet Slice Smoked Ham, Sliced
• 1/2 cup Cranberry-pomegranate juice
• 1 tbsp Red wine vinegar
• 2 tbsp Dried cranberries
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground ginger
• 1/2 cup Boar’s Head Vidalia Onion Relish
• 2 tsp Head Honey Mustard

Preparation

1. To make the Cranberry Chutney: Heat the cranberry-pomegranate juice in a small saucepan and then add the red wine vinegar.
2. Next, add the dried cranberries, cover and let steep for 15 to 20 minutes. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller pieces if desired.
3. Serve slightly warm or store in the fridge until ready to use.

SOURCE:
Boar’s Head