Martha Stewart: Wild & glaze-y holidays with Martha

EVERY CHRISTMAS season I try to host a few parties.

Because I go all out, with my decorating I love to share these visions with as many friends as possible. And I love Christmas foods: the roasts, the sweets, all the special things that make the holidays so memorable.

For one particular get-together, I invited everyone for a brunch of delicious glazed ham; popovers with creamed spinach and fried eggs; homemade biscuits, honey fruitcakes and jams; citrus salad; many cookies; and one of my favorite Christmas drinks, pomegranate punch. People ate with plates on their laps or in the large dining room.

Here are some recipes you might want to try when you are entertaining this holiday season.

In this first, a wheel of brie is topped with a crackling layer of pecan-caramel brittle for this popular appetizer.

Serve with toasted rustic bread or crackers.

CARAMEL-COATED BRIE

1 1/4 cups sugar

1/3 cup water

1 eight-inch wheel of brie

20 pecans or walnuts (about 1/2 cup)

1. Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves.

Cook, swirling and brushing down sides of pan with a wet pastry brush (to prevent sugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.

2. Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie.

Rewarm remaining caramel if needed and pour over top, swirling to coat and drip down sides.

Let stand until hardened. Crack caramel with a knife to serve.

Serves 12.

I garnished my ham with orange blossoms from the greenhouse and a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive and escarole also makes a lovely accompaniment.

HAM WITH CURRANT-ROSEMARY GLAZE

1 bone-in smoked ham (about 10 pounds), fat trimmed to a 1/4-inch thickness

2 cups black or red currant jelly or jam

3 rosemary sprigs

2 teaspoons fresh lemon juice

Pinch of salt

1. Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.

2. Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.

3. Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2-inch apart using a sharp knife.

Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike.

Slice ham and serve with sauce.

Serves 15 to 20.

Watch behind-the-scenes video of Martha's brunch! See the party come together, plus get prep tips, recipes, centerpieces and place cards for your own winter gatherings, at www.marthastewart.com/ holiday-parties.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., 9th floor, New York, N.Y. 10001. Questions may also be sent by e-mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.