• Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham.
• Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve.
• Pour in 1 gallon fresh cold water to cool down the mixture.
• Score the skin side of the pork roast with a sharp knife.
• Cut into the fat beneath the skin but not into the meat.
• Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern.
• Lower scored roast into the cooled brine, skin side up.
• Use a plate to weigh down the roast so that it cures fully submerged in the liquid.
• Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days).
• Turn the roast over halfway through the brining process.
• Remove roast from brining liquid.
• Discard the brining liquid and transfer the roast back to the brining container.
• Cover the roast with fresh cold water to rinse off some of the salt.
• Depending on how salty you want your ham, you can soak it for just a few minutes or overnight.
• Remove roast from the water and blot dry with paper towels.
• Preheat oven to 325 degrees F.
• Add a cup of water to a roasting pan with 2 whole star anise.
• Place roast on a rack in the roasting pan.
• Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours.
• Ham will not be fully cooked at this point.
• If water has nearly evaporated, add a splash more.
• Increase oven temperature to 425 degrees F.
• Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F.
• To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl.
• Brush glaze on the ham at this point, not before.
• Return roast to the oven for about 5 minutes to crisp it even further.

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl, combine the soy sauce, mustard, and rosemary.
• Pour over turkey, seal the bag, and shake to coat.
• Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
• Preheat the oven on the broiler setting.
• Remove the turkey from the marinade and place it on the rack in the broiler pan.
• Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until the meat is cooked through, and when pierced with a fork, the juices run clear.
• Slice and serve with Cranberry Chutney.

• Warm the milk in a small saucepan until it bubbles, then remove from heat.
• Let cool until lukewarm.
• In a small bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour.
• Beat until smooth.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Heat brown sugar and 1/2 cup butter until melted.
• Remove from heat; stir in corn syrup.
• Divide the mixture between two 9×13 inch baking pans.
• Sprinkle 1/2 cup pecans in each pan.
• When the dough has doubled in size, punch down and turn out onto a lightly floured surface.
• Roll out into a large rectangle and spread with butter.
• Sprinkle with sugar and cinnamon.
• Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls.
• Place the rolls slightly apart in pans.
• Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
• Remove rolls from the refrigerator and let stand in a warm place until doubled in size, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake uncovered in the preheated oven until golden, 30 to 35 minutes.
• Immediately invert the pan on a heatproof serving plate.
• Wait for 1 or 2 minutes before removing the pan, so that caramel drizzles over rolls.

• Spread a thin layer of barbecue sauce on the bottom of a slow cooker.
• Alternately layer pork chops with barbecue sauce, pouring the remainder of the bottle over the top of the final layer of chops.
• Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the ham in a roasting pan, and press whole cloves into the top at 1 to 2-inch intervals.
• Pack the top with a layer of brown sugar.
• Pour enough water into the bottom of the roasting pan to come to a 1-inch depth.
• Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C).
• Make sure the meat thermometer is not touching the bone.
• Let it stand for about 20 minutes before carving.

• Place the potatoes into a large pot and cover with salted water.
• Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 to 25 minutes.
• Drain the potatoes and return them to the pot.
• Turn the heat to high and allow the potatoes to dry for about 30 seconds.
• Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot.
• Add the butter and milk.
• Continue to mash until smooth and fluffy.
• Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

• In a slow cooker, combine grape jelly and barbecue sauce.
• Stir in the miniature smoked sausage links until well coated.
• Cook on High until heated through, approximately 2 to 3 hours.

Step 1: Rice Elegance

• Wash rice thoroughly.
• In a medium saucepan, combine 2 cups rice and 4 cups water.
• Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until all the water is absorbed.

Step 2: Cabbage Ballet

• Remove the core from the cabbages using a thin, long knife.
• Place 1 cabbage in a microwave-proof container with a lid, core side down.
• Pour 1/2 cup water into the container, cover, and microwave on HIGH for 10 minutes.
• Carefully turn the cabbage over and cook covered for an additional 10 minutes.
• When the cabbage is cooked, let it sit until it is cool enough to handle.
• Separate leaves carefully, removing any tough ribs.
• Cook the second cabbage in the same manner.

Step 3: Flavorful Symphony

• Divide chopped onions in half.
• Saute one half of the onions in 3 tablespoons butter until translucent (do not brown).
• In a large mixing bowl, combine both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar.
• Mix well to blend.

Step 4: Assembly Dance

• Spoon about 2 tablespoons of the mixture onto each cabbage leaf.
• Bring one end of the cabbage leaf over the mixture, roll, and tuck ends in to prevent any filling from falling out.

Step 5: Oven Prelude

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare two 9×13 inch casserole dishes by placing some leftover cabbage leaves in the bottom of each.
• Arrange cabbage rolls in a single layer tight against each other.

Step 6: Tomato Sonata

• In a food processor or blender, process condensed tomato soup and tomatoes.
• Pour the tomato mixture over the cabbage rolls until just covered.
• Place 4 bay leaves on top of the sauce in each dish.
• Cover each dish tightly with aluminum foil.

Step 7: Baking Finale

• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours.
• Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil.
• Serve hot.

Step 1: Oven Prelude

• Preheat the oven to 300 degrees F (150 degrees C).

Step 2: Yolk Symphony

• In a mixing bowl, beat egg yolks, 4 tablespoons white sugar, and vanilla extract until the mixture becomes thick and creamy.

Step 3: Creamy Collaboration

• Pour the cream into a saucepan and stir over low heat until it almost comes to a boil.
• Remove the cream from heat immediately.
• Stir the cream into the egg yolk mixture and beat until well combined.

Step 4: Gentle Embrace

• Pour the creamy mixture into the top pan of a double boiler.
• Stir over simmering water until the mixture lightly coats the back of a spoon, about 3 minutes.
• Remove the mixture from heat immediately and pour it into a shallow heat-proof dish.

Step 5: Baking Harmony

• Bake in the preheated oven for 30 minutes.
• Remove from the oven and cool to room temperature.
• Refrigerate for at least 1 hour or overnight.

Step 6: Broil Finale

• Preheat the oven to broil.
• In a small bowl, combine the remaining 2 tablespoons white sugar and brown sugar.
• Sift this sugary mixture evenly over the custard.
• Place the dish under the broiler until the sugar melts, about 2 minutes.
• Watch carefully to avoid burning.

Step 7: Cool Crescendo

• Remove from heat and allow it to cool.
• Refrigerate until the custard is set again.

Step 1: Oven Awakening

• Preheat the oven to 350 degrees F (175 degrees C).

Step 2: Sweet Symphony Syrup

• In a medium saucepan, combine sugar, corn syrup, butter, water, and cornstarch.
• Bring the mixture to a full boil and then remove from heat.

Step 3: Frothy Fusion

• In a large bowl, beat eggs until frothy.
• Gradually beat in the cooked syrup mixture.
• Stir in salt, vanilla, and pecans.

Step 4: Pie Elevation

• Pour the luscious pecan filling into the unbaked pie shell.
• Bake in the preheated oven for 45 to 50 minutes or until the filling is gloriously set.