DULCE DE LECHE GLAZE RECIPES

Steps:

• Preheat the oven to 375°. In a small bowl, whisk the dulce de leche with the two mustards, and the garlic and cayenne. Whisk in 1/4 cup of the stock.
• Trim the skin off the ham, leaving a 1/4-inch-thick layer of fat. Score the fat in a shallow cross-hatch pattern. Spread the onion slices in a large roasting pan. Set the ham on top and add 1/2 cup of the stock. Cover the ham with parchment paper, then cover the roasting pan with foil. Roast the ham for 1 1/4 hours.
• Remove the foil and parchment, brush the ham with all but 1/4 cup of the dulce de leche glaze. Roast the ham for 1 hour longer, or until nicely glazed all over. Transfer the ham to a cutting board and let rest for at least 15 minutes.
• Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible. Set the roasting pan over 2 burners. Add the remaining 1/2 cup of stock and cook, scraping up any browned bits from the bottom and side of the pan. Pour the deglazed liquid into the saucepan. Whisk in the remaining 1/4 cup of dulce de leche glaze and bring to a boil. Transfer the gravy to a warmed gravy boat. Thinly slice the ham and serve with the gravy.

Steps:

• To prepare crust: Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil. Put a kettle of water on to boil for the water bath.
• Combine graham cracker crumbs and coconut in a food processor; process until well combined. With the processor running, slowly drizzle in butter through the feed tube until the crumbs are uniformly moist. Transfer to the prepared pan; press the mixture firmly into the bottom of the pan. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack to cool for at least 10 minutes.
• To prepare filling: Beat cream cheese, coconut cream and sugar in a large bowl with an electric mixer on medium-low speed until well combined. Add cinnamon, ginger, nutmeg and salt; beat until incorporated. Add eggs, one at a time, scraping down the sides occasionally. Beat in pumpkin and 1 teaspoon vanilla. Pour the batter into the crust.
• Place the cheesecake in a roasting pan and carefully pour enough boiling water into the roasting pan to come 1 inch up the side of the cake pan. Bake until cheesecake is set around the edges but the center jiggles slightly, 1 1/2 to 1 3/4 hours.
• Remove the roasting pan from the oven and let the cake cool in the water bath until the water is room temperature. Remove the cake pan from the water bath.
• To prepare glaze: Heat dulce de leche in a small saucepan over low heat until just melted. Whisk in vanilla. Immediately pour the glaze over the cake, coating most of the top. Refrigerate the cheesecake for at least 4 hours and preferably overnight. (The cheesecake can be prepared up to 3 days ahead.) About 30 minutes before serving, remove the cheesecake from the refrigerator and decorate with coconut chips around the edges.