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Recipes

Ham

Ham
with Bourbon, Molasses, and Pecan Glaze

Ingredients

  •     1/2 cup apple juice (preferably fresh unfiltered)
  •     1/4 cup bourbon
  •     1 3/4 cups (packed) dark brown sugar
  •     1 cup pecans, toasted, cooled, finely ground
  •     1/4 cup mild-flavored (light) molasses
  •     3 tablespoons dry mustard
  •     1 whole bone-in 16- to 18-pound ham
  •     Tangerine Chutney
  •     Buttermilk Spoon Bread


Preparation

    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 paste. DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.
    Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
    Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.


Herb Roasted Turkey

Herb Roasted Turkey
Spice up your Thanksgiving!

Ingredients

  • 1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 medium onion, quartered
  • 1 orange, quartered
  • 1 lemon, quartered

Preparation

Preheat oven to 450°. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper. Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°. Baste turkey with pan juices; add more water if needed to maintain at least 1/4-inch liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165° (juices should run clear when thermometer is removed), about 2 3/4 hours total.
Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

Grilled Flatiron Steaks

Grilled Flatiron Steaks
with Tomatoes and Tapenade

Ingredients

Tapenade:

  • 1/3 cup (or more) olive oil
  • 1/4 cup vegetable oil
  • 1 cup pitted olives (such as Niçoise or Kalamata), chopped
  • 1 tablespoon minced capers
  • 1 garlic clove, minced
  • 1 anchovy fillet packed in oil, drained, minced (optional)

Steak:

  • 2 pounds flatiron, flank, hanger, or skirt steak
  • Kosher salt
  • Zest and juice of 1 orange
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed red pepper flakes

Tomatoes:

  • 4 large tomatoes (about 3 pounds), sliced 1/4" thick
  • 1 shallot, thinly sliced into rings
  • 1/4 cup (loosely packed) flat-leaf parsley leaves
  • 1 tablespoon olive oil plus more for drizzling
  • Flaky sea salt and freshly ground black pepper
  • 1 bunch watercress, tough stems removed (about 4 cups)
  • 1 tablespoon fresh lemon juice

Preparation

For tapenade: 
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.

For steak: 
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.

For tomatoes:
Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.

Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.