LIME GLAZE RECIPE RECIPES

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SPIRAL HAM WITH CRANBERRY GLAZE RECIPE ... - TASTE OF HOME



Spiral Ham with Cranberry Glaze Recipe ... - Taste of Home image

The sweet, tangy glaze that complements this ham looks so pretty, and the cranberry flavor pairs well with the meat. It’s been a tradition in my home for as long as I can remember. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 16 servings.

Number Of Ingredients 6

1 bone-in fully cooked spiral-sliced ham (8 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
1/2 teaspoon ground ginger

Steps:

  • Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours. , Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat. , Uncover ham; bake until a thermometer reads 140°, about 30 minutes longer, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham.

Nutrition Facts : Calories 439 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 2072mg sodium, CarbohydrateContent 59g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 41g protein.

RUM CAKE WITH STICKY MAPLE GLAZE AND COCONUT RECIPE | BON ...



Rum Cake With Sticky Maple Glaze and Coconut Recipe | Bon ... image

Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.

Provided by Ayesha Curry

Yield 12 Servings

Number Of Ingredients 19

Nonstick vegetable oil spray or unsalted butter (for pan)
3 cups (375 g) all-purpose flour, plus more for pan
1 3.4-oz. box instant vanilla pudding
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 tsp. ground allspice
1 cup (2 sticks) unsalted butter, room temperature
1½ cups (packed; 300 g) dark brown sugar
4 large eggs
½ cup vegetable oil
½ cup spiced rum
2 tsp. vanilla extract
1 cup sweetened shredded coconut
½ cup dark rum
½ cup pure maple syrup
4 Tbsp. unsalted butter
Whipped coconut cream or creamwith finely grated lime zest and/or ground cherries or fresh berries (for serving; optional)
A 12-cup Bundt pan

Steps:

  • Place a rack in upper third of oven and preheat to 350°. Generously coat pan with nonstick spray, then dust with flour, tapping out excess. Whisk pudding mix, baking powder, baking soda, salt, allspice, and 3 cups (375 g) flour in a medium bowl to combine.
  • Using an electric mixer on high speed, beat butter in a large bowl until light and smooth, about 1 minute. Gradually add brown sugar, mixing to combine after each addition; beat until light and fluffy, about 5 minutes. Add eggs, oil, rum, and vanilla and beat until incorporated.
  • Reduce speed to low and gradually add dry ingredients in 2 additions, beating just until combined after each addition and scraping down sides of bowl as needed (be careful not to overmix). Scrape batter into prepared pan and smooth surface.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50—55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed and let cool completely.
  • Meanwhile, toast coconut in a single layer on a rimmed baking sheet, stirring occasionally, until golden brown and crisp, 8–10 minutes. Let cool.
  • Bring rum, maple syrup, and butter to a simmer in a small saucepan over medium heat and cook until thick enough to coat a spoon, about 8 minutes. Transfer glaze to a small bowl.
  • Transfer cake to a large plate. Drizzle glaze over and sprinkle coconut on top.
  • Cut cake into slices and serve topped with whipped coconut cream with lime and/or ground cherries if desired.

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The sweet, tangy glaze that complements this ham looks so pretty, and the cranberry flavor pairs well with the meat. It’s been a tradition in my home for as long as I can remember. —Pattie Prescott, Manchester, New Hampshire
From tasteofhome.com
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