apricot-sorghum glazed ham, cornbread with the works

Ham. Sorghum. Cornmeal. A trio of decidedly Southern ingredients are at the heart of today’s post, in dishes designed to feed a crowd. It is rare that I have the occasion to bake a big ham, or a 12″ by 20″ pan of cornbread, but this month’s potluck gathering, held in partnership with Dirty Pages, […]