Cola-Pineapple Glazed Ham

Recipe from Steamy Kitchen

Yield: 20 servings

Prep time: 15 minutes + 1½ hours for ham to stand

Cook time: 15 minutes per pound + 15 minutes to rest

Ingredients

1-1/2 pound bone-in ham with natural juices
2-1/2 cups grape juice, divided
2-1/2 cups cola, divided
1 can (20 oz) sliced pineapple
2 cups brown sugar

Instructions

Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees. Set the rack at the lowest position.

Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan.

Pour 1-1/2 cups of the cola and 1-1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2-3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees. Turn the oven to 425
degrees . Brush the ham with about ¼ of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

Snickerdoodle Blondie Bars

Recipe from Baked By Rachel

Yield: 12 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

Dough

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1-1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 teaspoons baking powder

1-1/2 teaspoons cinnamon

2-1/2 cups all-purpose flour

Topping

1/4 cup granulated sugar

1-1/2 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees. Line a 9x13-inch baking sheet with parchment paper. Lightly grease exposed pan and parchment paper.

In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by the remaining ingredients. Mix until smooth and no streaks remain.

Lightly grease hands, press mixture into an even layer in prepare baking pan.

Mix the topping ingredients in a small bowl, then sprinkle onto the dough.

Bake for 25 to 30 minutes.

Cool before slicing.

Chicken with 40 Cloves of Garlic

Recipe from Table for Two

Yield: 4 servings

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients

2-1/2 pounds chicken thighs, skin on

1 tablespoon butter

2 tablespoons. olive oil

40 cloves of garlic, peeled

1-1/2 cups white wine

2 teaspoons dried thyme

2 tablespoons all-purpose flour

2 tablespoons dark brown sugar, packed

2 tablespoons heavy cream

Instructions

Pat the chicken dry on both sides with paper towels. Season with salt and pepper.

Melt the butter in a large Dutch oven over medium-high heat. Add the chicken, skin-side down to the pan. Do it in batches so you don't overcrowd the pan. Brown the chicken for 5 minutes on one side, flip then cook for another 5 minutes. Remove the chicken to a large bowl and repeat until all chicken has cooked.

Once all the chicken has browned, lower the heat then add the olive oil and all the garlic and sauté the garlic for 5 to 10 minutes until golden. Stir constantly otherwise the garlic will burn.

Add the wine, turn up the heat, and using a wooden spoon, scrape the bottom of the pan to get up the browned bits. 

Return the chicken to the pot, with the liquid that has accumulated at the bottom of the bowl. Sprinkle the thyme over top, cover and simmer for 30 minutes.

After 30 minutes, remove the chicken and place on a plate.

In a small bowl, whisk together flour and ½ cup of the liquid from the pan. Pour back into the pan and whisk until the liquid thickens. Finally, whisk in the dark brown sugar and heavy cream. Turn off the heat and season with additional salt and pepper, to taste.

Spoon sauce mixture and garlic over the plated chicken.