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magazine ham with bourbon molasses and pec an glaze
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(92)
Easy
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A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
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A show-stopping, relatively hands-off main built for a dinner party or holiday meal.
4.0
(4.2)
Easy
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
4.0
(4.12)
4.7
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Recipes
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
3.0
(2.97)
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
4.3
(4.29)
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Cooking
Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
2.0
(2)
Easy
4.0
(4.2)
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Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
4.0
(4.18)
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4.0
(4.12)
4.0
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Pleasantly bitter Suze pairs with ginger syrup, sparkling wine, and a piece of candied ginger that fizzes and bubbles from the bottom of the glass.
5.0
(5)
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Molasses keeps these cookies magically supple for days.
4.0
(3.99)
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These ham-and-cheese bites are the perfect cocktail party appetizer.
5.0
(5)
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This ice cream is delicious with pecan pie.
4.5
(4.5)
Recipes
We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.
4.3
(4.33)
Quick
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Most of us default to marinating meat, but you can get much more flavor in much less time if you glaze instead.
4.0
(4.2)
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Watermelon slices on the grill adds summer BBQ vibes to this cocktail featuring Don Julio Blanco.
Easy
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Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.
4.0
(3.92)
4.4
(4.36)