Bourbon Molasses Chicken Once A Month Meals

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In a bowl or cup mix together pomegranate molasses through salt. Using a barbecue or pastry brush, cover the top of the ham with the glaze. Add water to the bottom of the pan and roast for 1.5 - 2 hours or until meat thermometer reads 160 F. Baste with glaze occassionally while roasting. If top of ham is starting to darken too much, tent with foil.

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Directions. Glazed Ham: Preheat oven to 350°F. Place ham on rack fitted in large roasting pan; set aside. In small saucepan set over medium heat, combine maple syrup, molasses, orange juice, mustard and garlic; cook, stirring often, until mixture is well combined and steaming. Remove from heat; stir in vinegar.

Bourbon Molasses Chicken Once A Month Meals

Directions. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours. Meanwhile, in a large saucepan, combine grapefruit and orange juices. Bring to a boil; cook until liquid is.

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Make the brown sugar glaze by whisking all the ingredients together in a pan and bring to a simmer for 1-2 minutes until the brown sugar is dissolved. Set aside. Brush ham with brown sugar glaze using a pastry brush. Place the ham flat side down (face down) in a large pan or roasting rack and cover completely with foil.

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Brown sugar: Use light brown sugar for the glaze to add a hint of smoky molasses flavor.; Honey: Provides a syrupy texture to help the glaze cling to the spiral-cut slices of ham. Dijon mustard: Adds a savory bite to the sweet glaze and helps combine all of the ingredients. Unsalted butter: Adds richness to the glaze. Apple cider vinegar: Gently balances the sweetness of the brown sugar and honey.

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Step 1. Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick.

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Preheat oven to 350 degrees F. In a small saucepan, lightly boil bourbon, honey, molasses, and marmalade over low heat for 15 minutes- stir to prevent burning while bubbling. Set aside. Prep Ham. Place the ham in a roasting pan, fat side up. With a sharp knife, cut a diamond pattern across the whole ham.

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Step 1. Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick.

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Step 1. Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham.

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Combine the brown sugar and molasses in a small saucepan and melt over low heat. Remove from the heat, add the bourbon, orange juice, mustard, and cloves. Mix well. Remove any skin and fat from the ham and place ham in the baking dish. Make 1/4 inch cuts in the ham in a diamond pattern. Pour the glaze over the ham.

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Ingredients. 1 7- to 8-lb. ready-to-cook, bone-in smoked ham half, preferably from the shank. 20 whole cloves. ⅓ cup molasses. ⅓ cup Dijon mustard. 2 tablespoons lemon juice. 2 tablespoons unsalted butter.

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Make some cuts on the fat cap. Horizontal then diagonal. Stud the entire ham with cloves. Reserve 1/4 cup of the glaze, brush the ham with the glaze. Be sure to get the glaze inside the cuts. Add the ham to a roasting tray, add about 2 cups of water to the bottom of the tray and cook at 350F for 2 hours.

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Top with enough cold water to make sure the ham is completely covered. Bring to a simmer and cook, partially covered, for 2½ hours over low heat. Skim off any foam during cooking and top off with boiling water as necessary. Remove the ham from the pot and rest on a board until cool enough to handle. Preheat the oven to 375°F.

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In a greased 5-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low 7-9 hours. Remove ham hocks. When cool enough to handle, remove meat from bones; discard bones. Cut meat into small cubes; return to slow cooker. Stir in crumbled bacon. If desired, serve with pickled jalapeno peppers and pickled red onions.

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Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well). Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.

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Place the cut side of the ham down into a shallow roasting pan, cake pan or casserole dish. Cover tightly with foil and place in the oven for 1 hour and 30 minutes. 10 minutes per pound. Halfway through the cooking time, combine the remaining ingredients in a small pan.