OK, so Thanksgiving is coming and we are planning menus. For the main course, we know, we're supposed to make turkey. Well, why not a ham? Tender Belly offers an incredible spiral cut ham that we promise will not be eaten just on holidays. It is all pre-cooked, pre-glazed, and wrapped in foil. All you have to do is heat it up.







Now you have time to make all the other fixings. May I suggest glazed carrots with Potlicker's wine jelly glazed carrots:

Ingredients

• 1 pound carrots, cleaned (use whole small carrots or chop larger carrots into bite-sized pieces)
• ¼ cup wine jelly
• 1 tablespoon butter

Instructions

1. Bring a large pot of water to a boil over high heat.
2. While waiting for the water to boil, combine jelly and butter in the sauté pan over low heat. Melt the jelly and butter together until the mix begins to bubble gently.
3. Drop prepared carrots into boiling salted water and cook until fork tender.
4. Remove the warm carrots and add to the waiting jelly glaze pan. Toss to coat. Serve warm.

And, for dessert: Ice Box Pie:

Ingredients

• 1 cup whipping cream
• 1 8 oz package of cream cheese, softened
• ½ cup Potlicker jam
• ½ tsp lemon extract (optional)
• 1 9" prepared pie crust

Instructions

1. In a medium mixing bowl, use an electric mixer to whip the cream into stiff peaks.
2. In a large mixing bowl beat cream cheese on medium speed until smooth, add marmalade and lemon extract, beat until combined. Use a rubber spatula to fold whipped cream into the mix.
3. Pour marmalade/jam cream into pie shell and freeze for at least 1 hour. Garnish with fresh fruit. Serve cold, store in the refrigerator or freezer.