Roasted Chicken with Pomegranate Molasses Glaze Recipe
Bourbon-molasses glaze gives baked ham big flavor and a little shine. By Aaron Hutcherson. April 3, 2023 at 10:00 a.m. EDT. (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky.
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To use, spread glaze over a ham that has been scored with a sharp knife in a diamond pattern. Cover and bake for 3 hours in an oven preheated to 250 degrees F (120 degrees C). Increase the oven temperature to 350 degrees F (175 degrees C) and baste with more glaze. Bake uncovered for 1 hour. Any remaining glaze can be heated and used as dipping.
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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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Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the.
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Method. To make the glaze, bring the apple cider to a boil and reduce the heat to a medium simmer, cooking until syrupy and reduced to about ½ cup. Add the molasses, vinegar, and barbecue sauce. Simmer 10 minutes.
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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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Preheat oven to 325°F. Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface. Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves). Place ham in roasting pan so that the wide flat cut side is down. Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours.
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Whisk molasses, garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week. Advertisement. 1.
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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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Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool. Place the pork roasts on a.
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Place salmon in a dish and pour over half of the marinade. Let rest 15-30 minutes, flipping once. Remove salmon from dish, discard marinade and place in a parchment lined baking pan. Brush with remaining marinade and bake in a 450 F oven for 5 minutes. Remove from oven, brush again with marinade and return to oven until done to your liking.
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Instructions. Preheat oven to 350F and grease a 9×13″ baking pan. In a large bowl, beat the butter and sugar together. Beat in the eggs, then molasses. Carefully whisk in the hot water. Sprinkle over the flour, cinnamon, ginger, baking soda, and salt.
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Combine the seasonings; rub over ribs. Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned.
Homemade Pomegranate Molasses Recipe [DIY] 🍯
Preheat oven to 350 degrees F. Lightly grease a large baking dish and set aside. 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.
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Molasses Marinade for Chicken. Combine soy sauce, olive oil, lemon juice, pepper and garlic in a large resealable bag. Add the molasses last as it tends to stick to the outside of the bag. Seal and shake. Add your chicken thighs or chicken breasts. Seal, and chill 8 to 24 hours adjusting thighs periodically.
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Directions. Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag.
