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I've actually never made it, found a recipe that calls for sharp cheddar and evaporated milk, any other ideas? We are having it with the ham, which btw came out really good LOL

I use a blend of cheeses and some sour cream, never used evoporated milk, but should be fine. Also, cream (half and half) is good as the liquid. Using condesed chees soup as one the chesses works well, ad tends to make it creamier. Oh, creme of onion gives a slight tang...

I used to buy smoked hams and make a glaze of pineapple juice and brown sugar - I'd score the fatty part of the ham and put cloves in the scores (looked like little triangle) and then put pineapple slices on the top. I'd put the pineapple juice and brown sugar in a pan and let the sugar dissolve and stir till it's syrupy then pour over the ham. I tented it and cooked it (really just heated it through) and just basted all over...

It sounds like a very hearty & filling stuffing. Do you make it on occasion year-round or just for this time of year?

If the weather is permitting, you can just load the pig onto your grill for about an hour or so. It really is quite tasty that way. I also like to slather a mixture of orange marmalade & mustard over it.

Carrots and Souffle just ain't right together. It just ain't