Free Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 by Whitney Miller

through the top layer of fat and into the meat in a pattern of 1-inch diamonds. Brush half of glaze onto the top of the ham. Pour ½ cup water into the pan. Cover with foil and bake for 1 hour.
    Reduce the oven temperature to 250°F and bake for 7 hours, checking periodically to remove pork drippings, as needed. Remove the ham from the oven. Brush the rest of the glaze on the ham. Place the reserved apple slices on top of the glaze. Return to the oven and bake uncovered for 30 minutes.
    Allow to rest for at least 30 minutes before slicing. Remove the visible fat if desired and thinly slice the ham. Serve warm.
    Serves 8 to 10

Mini Meat Loaves
    Meat loaf is a classic comfort food. When I was growing up, my mother used to make meat loaf for family dinners, and today I love making these mini-loaves when I entertain. The Sun-Dried Tomato and Cranberry Ketchup adds a punch of bright flavor and color to the dish. I like to serve these mini-loaves with Cauliflower “Mac n Cheese” (page 73 ) or Creamy Mashed Potatoes (page 75 ).
    ½ cup reduced-sodium beef broth
    Miracle Marinade (page 159 )
    ½ pound ground chuck
    1½ pounds lean ground beef
    3 tablespoons Italian-style breadcrumbs
    2 tablespoons whole milk
    1 large egg
    1 large egg white
    1/8 teaspoon coarsely ground black pepper
    1 cup Sun-Dried Tomato and Cranberry Ketchup (page 161 )
    Combine the broth and ¼ cup of the Miracle Marinade in a small saucepan. Cook over medium heat until reduced to ¼ cup, about 10 minutes.
    Preheat the oven to 350°F.
    Combine the ground chuck and lean beef in a large bowl. Sprinkle the breadcrumbs over the meat mixture. Pour the milk and reduced marinade mixture over the breadcrumbs to moisten. Beat the whole egg and egg white together in a small bowl. Add to the meat mixture along with the pepper. Stir to combine the mixture well but be careful not to overwork, or the meat loaf will be tough.
    Form into 8 loaves (a heaping ½ cup each) and place in 13 X 9-inch glass baking dish. Spoon the remaining ¼ cup Miracle Marinade evenly over the mini meatloaves.
    Bake for 25 to 30 minutes. Remove from the oven and spoon the cooking juices in the bottom of the baking dish over the loaves. Cover the top of each loaf with 1 tablespoon Sun-Dried Tomato and Cranberry Ketchup. Return to the oven and bake until the ketchup is glazed, 8 to 10 minutes.
    Serves 8

Crispy Onion-Crusted Steak with Mushroom Cream Sauce
    This recipe is inspired by a steak dish my mom used to make, as well as the flavors of an old-fashioned green bean casserole. The combination of crispy onions, tender steak, and creamy sauce give this dish a delicious texture, and the aroma of the mushrooms, garlic, and onions simmering on your stove is sure to get your family excited about dinner.
    MUSHROOM CREAM SAUCE
    1 tablespoon unsalted butter
    1 tablespoon all-purpose flour
    1 cup half-and-half
    ¼ cup heavy cream
    ¼ teaspoon salt
    1/8 teaspoon ground black pepper
    1 garlic clove, minced
    2 cups chopped baby bella mushrooms (about 6 large)
    STEAK
    2 cups canned French-fried onions
    1 cup panko breadcrumbs
    ½ cup plus 1 tablespoon all-purpose flour
    ½ teaspoon salt
    ¼ teaspoon ground black pepper
    3/4 cup buttermilk
    4 cube steaks (about ¼ pound each)
    ¼ cup canola or vegetable oil
    To make the mushroom cream sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the half-and-half and heavy cream. Stir in the salt, pepper, and garlic and cook for 5 minutes to meld the flavors. Add the mushrooms, reduce the heat to low, and cook for 10 minutes to thicken the sauce and meld the flavors. Remove from the heat and cover to keep warm.
    To make the steak: Combine the fried onions, panko, and 1 tablespoon of the flour in a resealable plastic bag. Use a rolling pin to lightly pound the onions until they are crushed. Pour the onion crumbs onto a sheet of wax paper or a plate. Place the remaining ½ cup flour, ¼ of the teaspoon salt, and 1/8