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magazine ham with bourbon molasses and pecan glaze
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4.7
(4.7)
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.
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)
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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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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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4.0
(4.12)
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)
4.0
(4.1)
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A show-stopping, relatively hands-off main built for a dinner party or holiday meal.
4.0
(4.2)
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This ice cream is delicious with pecan pie.
4.5
(4.5)
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)
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3.0
(3.22)
4.0
(4.2)
Quick
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4.4
(4.36)
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5.0
(5)
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This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.
4.0
(3.79)
Easy
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These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.
4.7
(4.67)
3.0
(3.08)
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As if the butterscotch wasn't enough, we packed this bread pudding recipe with pecan and bourbon. Yep. Bourbon.
4.3
(4.34)