Search results for
magazine ham with bourbon molasses and pec an glaze
Filter Results
Sort By:
Recipes
(92)
Easy
Recipes
A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
Easy
Recipes
The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
4.0
(4.12)
4.7
(4.7)
Easy
4.0
(4.2)
Recipes
A show-stopping, relatively hands-off main built for a dinner party or holiday meal.
4.0
(4.2)
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)
icon
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
4.0
(4.1)
4.0
(4.2)
Recipes
4.0
(4.12)
Quick
Recipes
4.4
(4.36)
Recipes
This ice cream is delicious with pecan pie.
4.5
(4.5)
Recipes
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)
Recipes
Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
2.0
(2)
Recipes
5.0
(5)
Easy
Recipes
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)
3.0
(3.08)
Recipes
3.0
(3.22)
Recipes
Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
4.3
(4.25)
Recipes
These ham-and-cheese bites are the perfect cocktail party appetizer.
5.0
(5)
Recipes
The bitterness of the caramelized sugar tempers the sweetness in this twist on an Old Fashioned.
4.0
(3.99)
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)