I was so busy working lately that I had forgotten holidays are just around the corner. However, as a Milton real estate agent, I’ve been reminded during my recent property tours that it’s time to get festive! I love showing houses as the holiday decor comes out; it gives me inspiration for this year’s decorating plans at my own house. It also reminds me that I need to plan for some long hours of cooking and entertaining. Here’s a glimpse into what will be cooking in the Dasilva household this holiday season:
Let’s start with the protein. We all love a good turkey, but sometimes we want something else, too. A few years ago, I started adding a second protein to my Christmas menu, and it was a hit! So every year since I have made my famous Crock Pot Ham. This crock pot ham is a spiral cut ham topped with a 3-ingredient glaze, then slow-cooked to perfection. This is the BEST way to make your holiday ham, the slow cooker does all of the work and frees up the oven for your turkey!
Crock Pot Ham
Ingredients
- Fully Cooked, Spiral Ham (sized according to your guest list)
Glaze Ingredients
- ½ cup brown sugar
- 1 can of crushed pineapple with juice
- 1 tablespoon mustard (Dijon or Honey)
Instructions
- Spray your crockpot with cooking spray.
- Place your ham into the crockpot, cut side down.
- In a saucepan, over medium-high heat, combine all of the glaze ingredients. Heat while stirring until the sugar is dissolved (1-2 minutes). Pour glaze over the ham.
- Place the lid on and set to low for 5-6 hours. Ensure you are basting the ham 3-4 times throughout.
- At the end of the cooking time, carefully remove the ham to a cutting board and slice. Pour juices over the ham and serve!
PRO TIP
For a thicker glaze, once cooking time has been reached, remove the ham, and pour the liquid from the slow cooker into a saucepan. Set the heat to medium-high. Mix together 1 tablespoon of cornstarch + 1 tablespoon of water and pour into the saucepan. Bring to a boil, then reduce the heat and let simmer until the desired thickness is reached.
Cornbread Stuffing
While the ham is cooking, let’s talk stuffing. I have been eating my Grandma’s stuffing since I can remember, and although delicious, I wanted to ramp it up a bit. I tried different recipes over the years, which were good, but nothing that blew my mind. Then I had a brilliant idea, Cornbread! I have never had so many compliments at a Holiday dinner.
Ingredients
- 1, 9×13-inch pan of cooked corn bread (make this a few days ahead of time)
- 1 package of bacon
- 2 large onions, chopped
- 4 stalks of chopped celery
- Fresh sage, chopped
- Fresh thyme, chopped
- ¼ cup apple cider vinegar
- ½ cup of butter
- 2 ½ cups of chicken or turkey stock
- 2 eggs
- Salt and Pepper
- 5 tablespoons of cold, chopped butter
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Instructions
- Bake your corn bread 2-3 days ahead of time. Cut into bite-sized pieces, lay out on baking sheets and let sit out, uncovered for as long as possible, 2 days is ideal. You want the cornbread to harden so it does not become mush when you add the wet ingredients.
- When you’re ready to cook the stuffing, bake the bread at 400 degrees F for 10 minutes. Add the cornbread to a large bowl, set aside.
- Chop your bacon and cook it in a large skillet until slightly crispy. You do not want to overcook it, as it will continue to cook in the oven later on. Remove bacon from the pan, transfer to a paper towel and leave the grease in the pan.
- Chop your onions and celery. Heat the bacon grease and add the onions and celery to the pan. Cook down for 10 minutes, being careful not to burn them.
- Add your chopped fresh herbs to your onion mix, and cook for 1-2 minutes. Remove from the heat and add the onion/celery mix to the cornbread. DO NOT wash the pan yet!
- Return the pan to medium heat and add the apple cider vinegar, scrape the brown bits from the bottom of the pan and cook until almost all of the liquid has evaporated.
- Add the ½ cup of butter to the pan and melt it down. Pour the butter over the cornbread. We are finally done with the pan.
- Add the bacon to the cornbread.
- In a large measuring cup, add the stock and mix in the 2 eggs. Whisk until combined and season with salt and pepper.
- Now you can slowly put ½ of the stock mixture over the cornbread, gently stir, add the remaining stock and gently stir again until well combined.
- Grease a 9×13-inch pan. Add the cornbread mixture to the pan.
- Spray a piece of tin foil with cooking spray and place it over your pan.
- Bake at 350 degrees F for 30 minutes.
- Remove the pan from the oven, raise the temperature of the oven to 450 degrees F, remove the foil and put the pan back in for about 20 more minutes. You want the top to get crispy but not burned.
- Once a beautiful golden brown, remove from the oven and serve.
FAQ
Here are some frequently asked kitchen and cooking questions our Milton Realtors hear from clients when selling their houses:
Do cooking smells help or hurt when selling a home?
They can do both. Light, pleasant aromas can create a warm and inviting feeling, but strong or lingering food smells can be distracting or off-putting. The goal is subtle and neutral—not overpowering. If you're unsure, the best option is a scent-free home.
Is baking before a showing actually a good idea?
Yes, in moderation. Gentle scents like fresh bread, cookies, or cinnamon can make a home feel cozy and lived-in. Just avoid anything too strong, sugary, or artificial, and always ventilate well afterward.
What cooking smells should I avoid when my home is listed?
Avoid strong or lingering odours, such as fried foods, fish, garlic-heavy dishes, curry, or anything spicy. These smells tend to stick to fabrics and can linger long after cooking is done.
How can I neutralize cooking smells before a showing?
Ventilation is key. Open windows briefly, run the range hood fan for a period of time after cooking, wipe down surfaces, take out the garbage, and avoid masking odours with heavy sprays. Clean air always beats artificial fragrance.
Does a clean kitchen really matter that much to buyers?
Absolutely. Kitchens are one of the most emotionally essential rooms in a home. A clean, fresh-smelling kitchen signals care, functionality, and pride of ownership—things buyers subconsciously value. Small upgrades can go a long way, too. Consider updating hardware, painting cabinets, and installing a backsplash for added value.
Should I stop cooking entirely while my home is for sale?
Not necessarily. You can still cook and enjoy your home, but be mindful of timing. Try to avoid cooking strong-smelling meals close to showings or open houses, and plan lighter dishes on showing days.
Should I use air fresheners when selling my house?
No. Air fresheners are among the number one complaints buyers have when our Milton real estate agents are touring homes. Many people have sensitivities or allergies to chemicals, and it's not unheard of for us to have clients forced to leave before completing their walkthrough.
