Dipping apple in honey is a Rosh Hashanah custom (to welcome the sweetness of the Jewish new year). We went one step further, layering apples, honey, and sliced almonds on top of another holiday staple, challah, to make delicious open-faced sandwiches.
The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies the flavors in the glaze.
For the best you've ever tasted, think outside the box. This do-it-yourself mix can be customized with whatever nuts, seeds, and dried fruit sound good to you. (We've included some of our favorite combinations.)
This recipe is adapted from Martha Stewart's Christmas: Entertaining, Decorating, Giving, an instant classic when it first appeared in 1989. Unlike a typical ham, which is tender and juicy, a country ham is dry-cured before smoking, so it is intensely salty; it's meant to be sliced paper-thin and eaten with a biscuit. Soaking the ham in several changes of water, which removes some of the saltiness, is an essential part of the preparation. Country ham is delicious served warm, at room temperature, or cold. The honey mustard and ham can be made a week and a day ahead, respectively, and stored in the refrigerator. Any leftover ham can be very thinly sliced, sealed in freezer bags, and stored in the freezer up to three months.