Ina Garten Shares Thanksgiving Tips and Recipes on ‘The Daily’

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Leading up to Thanksgiving, we took a trip to the home of Ina Garten, the iconic cookbook author and TV star. For one glorious afternoon, she gave us a master class on the art of hosting. She answered our questions big and small — seating arrangements, whether to have bread at the table, what to do with that difficult relative, how to zest correctly. Plus, she walked us through two of her go-to holiday recipes, which turned out to be simpler than we expected. Listen to the episode below, and explore some of her recipes.

• 1 (14- to 16-pound) fully cooked, spiral-cut smoked ham

• 6 garlic cloves

• 8 ½ ounces mango chutney

• ½ cup Dijon mustard

• 1 cup light brown sugar, packed

• Zest of 1 orange

• ¼ cup freshly squeezed orange juice

Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with a steel blade. Add the chutney, mustard, brown sugar, orange zest and orange juice, and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Michael Barbaro: Are you giving your guests leftovers?

Ina Garten: I actually do one better than that. I actually make another Thanksgiving dinner.

Michael Barbaro: I’m sorry. What?

Ina Garten: When I make Thanksgiving dinner, I make a second one so that I can cut it up and give it to the guests to take home. Because everybody wants Thanksgiving dinner sandwiches the next day.

• 2 tablespoons of dried cranberries

• ¾ cup cranberry juice cocktail (I use Ocean Spray)

• ½ cup good vodka, such as Grey Goose

• ¼ cup triple sec liqueur

• 1 cup ice