Glazed Ham (glaze recipes)

Found in Pioneer Woman magazine Spring 2026.

 

12-15# pound fully cooked bone-in ham

whole cloves

Glaze 

 

Preheat oven to 325°. Score the surface of the ham, using a sharp knife, create a diamond patter, about 1/4" deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan, tent it with foil, and bake until warmed through, about 2 hours.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.

Remove the ham from the oven and let it rest 15-20 minutes before carving.

 

Dr Pepper Glaze:

Combine 3c light brown sugar, 1/2c spicy brown mustard, 3 tbsp apple cider vinegar, and 1 12oz can Dr Pepper in a small saucepan. Cook over medium heat, stirring occasionally until thickened, about 15 minutes.

 

Honey Mustard Glaze:

Combine 1/2c dijon mustard, 1/2c honey, and 1/2 tsp black pepper in a medium bowl. 

 

Maple Bourbon Glaze:

Combine 1c dark brown sugar, 1/2c bourbon, 1/2c maple syrup, 1/4c yellow mustard, 2 tsp orange zest, and 1/3c orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes. 

 

Apricot Glaze:

Combine 1c apricot preserves, 1/4c whole grain mustard, 1/4c light brown sugar, 3 tbsp apple cider vinegar, and 1 tsp ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes.

Tips for cooking ham:

Opt for a bone-in ham. It will have more flavor and better texture than a boneless one.

Spiral cut ham is convenient but the meat can dry out.

Remove your ham from the fridge an hour before baking and bring to room temperature; this helps it heat all the way through.

Tent your ham with foil during the first round of baking. Covering the ham creates steam and helps keep the meat moist.

A sugary glaze can burn easily, so don't add it too early. You should start glazing during the last hour of baking. 

Cinnamon Streusel Muffins

Found in The Pioneer Woman magazine Spring 2026

 

Streusel:

1/2 c ap flour

1/2 c old fashioned oats

1/2 c packed dark brown sugar

3/4 tsp salt

5 tbsp salted butter, cubed and room temp

Cinnamon Swirl:

1/4 c dark brown sugar

2 tbsp salted butter, melted and slightly cooled

1 tbsp ap flour

1 tsp cinnamon

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 c sour cream, room temp

1 stick salted butter, melted and slightly cooled

1/2 c dark brown sugar

1/2 c sugar

2 large eggs, room temp

1/2 tsp vanilla

Glaze:

1 c powdered sugar

1-2 tbsp milk

 

Preheat the oven to 375°. Line 12 cup muffin pan with liners. Make the streusel:  Stir together the flour, oats, brown sugar, and salt in a small bowl. Cut in the butter until pea-size crumbs form. Set aside.

 

Make the cinnamon swirl: Whisk together the brown sugar, butter, flour, and cinnamon in a small bowl. Set aside.

 

Muffins: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, sugar, eggs, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with spatula just until no streaks of flour remain. The batter should be thick but smooth.

 

Divide half of the batter evenly among the muffin cups. Spoon 1 tsp of the cinnamon swirl mixture over the batter in each cup. Top with remaining batter, filling each cup 3/4 full. Sprinkle with streusel, pressing lightly to adhere.

 

Bake until the muffins are golden brown and spring back when gently pressed, 30-32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.

 

Make the glaze: Whisk together the powdered sugar and 1 tbsp milk in a bowl. Slowly add up to 1 more tbsp milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set. 

Iced Oatmeal Cookies

Found in SL Dec 2024 issue here

1/2 cup (4 oz.) unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 Tbsp. unsulfured light molasses (such as Grandma’s Original)
1/2 tsp. vanilla extract
1 cup plus 2 Tbsp. (about 4 3/4 oz.) all-purpose flour
1 1/2 cups uncooked old-fashioned regular rolled oats
1/4 cup English toffee bits (such as Heath)
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. ground allspice
2 cups (about 8 oz.) powdered sugar
1/3 cup heavy whipping cream

Cream butter and sugars, then add egg, molasses, and vanilla:

Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg, molasses, and vanilla; beat on medium until combined, 15 to 30 seconds.

Stir together flour, oats, toffee bits, salt, cinnamon, baking soda, baking powder, and allspice  in a medium bowl.
   
Reduce mixer to low speed, and add flour mixture, about 1/2 cup at a time, beating until just combined, about 1 minute. Cover bowl with plastic wrap, and chill until firm, about 30 minutes.
 
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Scoop dough into 24 portions (about 2 tablespoons each), and roll into balls (about 1 1/4 inches in diameter). Arrange on prepared baking sheets at least 2 inches apart.
 
Bake in preheated oven, 1 baking sheet at a time, until edges are set, tops appear dry but centers are still soft, 10 to 12 minutes. Remove from oven, and place on wire rack; let cool completely, about 20 minutes.
 
While cookies are cooling, stir together powdered sugar and cream in a medium-size microwavable bowl until combined (mixture will be very thick). Microwave on HIGH for 30 seconds; stir until smooth. (This will help icing thin and harden as it cools.)
  
Lightly dip tops of cookies into icing until partially coated; lift straight up and shake very gently to remove excess. (Stir icing, as needed, if a film begins to form.)
  
Transfer cookies, icing side up, to a wire rack. Let stand until icing is set, about 10 minutes.

Frosted Pecan Praline Cookies

Recipe from Food Network Magazine Dec 2022 here

For the Praline 

Cooking spray
3/4 cup granulated sugar
2 tablespoons water
Pinch of salt
1 cup pecan halves, toasted
 

For the Cookies and Frosting:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick plus 6 tablespoons salted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup confectioners’ sugar

Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes.
 

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.)
 

Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets.
 

Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it’s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
 

Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners’ sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline.

Five Ingredient Morning Buns

Found in SL Jan/Feb 2026 issue here

1/3 cup packed dark brown sugar
2 1/2 tsp pumpkin pie spice, divided
1 17oz pkg. frozen puff pastry sheets, thawed according to pkg. directions
2 tbsp unsalted butter, melted and divided
1/2 cup granulated sugar

Preheat oven to 375°F with racks in upper and lower third positions. Line 2 rimmed baking sheets with parchment paper. Stir together brown sugar and 1 1/2 teaspoons pumpkin pie spice in a small bowl; set aside.

Unfold 1 pastry sheet on a work surface; roll into a 12- x 10-inch rectangle. Brush with 1 tablespoon butter; sprinkle with half of brown sugar mixture. Starting on long side, roll into a 12-inch log. Place seam side down, and cut log crosswise into 12 (1-inch) pieces. Place slices on 1 prepared baking sheet, tucking the end of each roll under to secure. Repeat with remaining pastry sheet, 1 tablespoon butter, brown sugar mixture, and prepared baking sheet.

Bake until lightly golden and puffed, about 24 minutes, rotating pans from top to bottom halfway through baking time. Meanwhile, stir together granulated sugar and remaining 1 teaspoon pumpkin pie spice in a medium bowl. Remove buns from oven; toss in sugar mixture. Let stand 10 minutes before serving.