Faux Smoked Turkey with Chipotle Maple Glaze

Found in SL November 2024 here; called I Can't Believe It's Not Smoked Turkey in the magazine.

 

1 12-14# turkey
5 Tbsp. kosher salt
1 Tbsp. granulated sugar
2 tsp. black pepper
1 tsp. garlic powder
2 Tbsp. smoked paprika, divided
3/4 cup butter, softened, divided 
3 garlic cloves, finely chopped (about 1 Tbsp.)
1 canned chipotle pepper in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce from can, divided
1 tsp., plus 1/4 cup maple syrup
1 tsp. chopped fresh oregano, plus 2 sprigs, divided
1 tsp. chopped fresh sage, plus 2 sprigs, divided
2 Tbsp. canola oil
1 8oz smoked ham hock
1 tsp. Worcestershire sauce
Fresh oregano and sage sprigs (optional)

Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together salt, sugar, pepper, garlic powder, and 1 teaspoon of the smoked paprika in a small bowl. Sprinkle over turkey and in cavity. Place turkey on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours or up to 36 hours.

Remove turkey from refrigerator; let stand at room temperature 1 hour. Preheat oven to 350°F with rack in lower third position. Set a roasting rack inside a large roasting pan.

Stir together 1/2 cup of the butter; chopped garlic; 1 1/2 teaspoons of the chopped chipotle pepper; 1 teaspoon each of the maple syrup, chopped oregano, and chopped sage; and 2 teaspoons of the smoked paprika in a medium bowl until combined. Set aside. Stir together canola oil and 2 teaspoons of the smoked paprika in a small bowl until combined, and set aside.

Loosen skin from turkey breast and thighs; spread the butter mixture under skin, being careful to avoid tearing the skin. Rub oil mixture all over turkey. Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up. Stuff ham hock and oregano and sage sprigs in cavity. Tie legs together with kitchen twine; loosely cover turkey with aluminum foil. Roast in preheated oven for 90 minutes.

Glaze: Meanwhile, heat the Worcestershire sauce and remaining 1/4 cup each butter and maple syrup, 2 tablespoons adobo sauce, and remaining 1 teaspoon smoked paprika in a small saucepan over medium-low. Cook, stirring occasionally, until butter is melted and mixture is smooth.

Uncover turkey; brush with butter mixture. Roast, uncovered, until a thermometer inserted into thickest portion registers 160°F, 1 hour to 1 hour, 30 minutes, brushing with butter mixture every 20 minutes.

Transfer turkey to a cutting board; reserve drippings for gravy. Let rest for 30 minutes before carving. Garnish with oregano and sage, if desired. 

 

Pumpkin Bundt Cake

Found in SL November 2024 here but in the magazine it's called Maple Glazed Pumpkin Bundt Cake.

Pumpkin Cake:
Baking spray with flour
3 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice 
3/4 tsp. kosher salt
1/2 tsp. baking powder
1 cup vegetable oil
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

Maple Glaze:
3 Tbsp. unsalted butter
1/3 cup pure maple syrup
1/4 tsp. ground cinnamon
1/8 tsp. kosher salt
1 cup powdered sugar, sifted
1 tsp. vanilla extract
Chopped walnuts, for garnish (optional)

Preheat the oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray with flour. 

Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine.

In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla.
 

Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to over mix. 
 

Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Place the butter, maple syrup, ground cinnamon and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted. Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth). Garnish with chopped walnuts, if desired. 

 

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.