2 Bite Ham Delight Rolls

Found in SL March 2026 issue here

1 (13.8-oz.) can refrigerated pizza dough (such as Pillsbury Classic Crust)
All-purpose flour, for surface
1 Tbsp. Dijon mustard
1 tsp. pure maple syrup
8 thin deli ham slices (about 6 oz.)
6 Gouda cheese slices (about 4 oz.)
1 Tbsp. unsalted butter, melted
2 tsp. everything bagel seasoning

Preheat oven to 375°F. Coat an 8-inch round cake pan with cooking spray. Unroll dough onto a lightly floured work surface. Roll dough into a 13- x 9-inch rectangle. Stir together mustard and maple syrup in a small bowl, and brush over dough.

Arrange ham in an even layer over dough, overlapping slices as needed. Top with cheese. Starting from 1 long side of dough, tightly roll into a log; pinch seam to seal. Trim and discard about 1/2 inch from each end of log. Cut log into 12 slices (about 1 inch thick). Arrange slices, cut sides up, in prepared pan. Brush with melted butter, and sprinkle with bagel seasoning.

Bake until puffed and golden brown, 26 to 30 minutes. Let cool 5 minutes. Serve warm. 

Maryland Style Crab Cakes

Found in SL April 2026 issue

 

1/2 cup saltine crackers, crushed

3 tbsp mayo

1 tbsp yellow mustard

1 tbsp fresh parsley, finely chopped

2 tsp Worcestershire sauce

1 1/2 tsp Old Bay seasoning

1/2 tsp hot sauce

1 large egg

1# lump blue crab meat

3 tbsp unsalted butter

1 lemon cut into wedges 

 

Stir together crackers, mayo, mustard, parsley, Worcestershire, Old Bay, hot sauce, and egg.

Gently fold in crab meat. Scoop and gently shape mixture into 6 balls, about 1/2c each); do not flatten.

Cover and chill at least 30 minutes.

Heat butter in a large cast iron skillet over med high heat. Add crab cakes and cook, gently turning once, until deeply golden and crisypy. about 4 minutes per side. 

Garnish with parsley and serve with lemon wedges 

Hot Honey Butter Chicken Wings

Found in Southern Living Jan/Feb 2025 here

3 1/2# chicken wings (about 13 whole wings), cut at the joints, wing tips discarded
1 Tbsp. baking powder
4 1/2 tsp. kosher salt, divided
1/4 cup unsalted butter
1/4 cup hot honey
2 tsp. hot sauce
1 small jalapeño, very thinly sliced
1/4 cup fresh cilantro leaves (optional)

Preheat oven to 450° F. Pat chicken wings very dry with paper towels, and place in a large bowl. Stir together baking powder and 4 teaspoons of the salt in a small bowl, and sprinkle over chicken, tossing well to coat.

Line a rimmed baking sheet with parchment paper or foil, and fit a wire rack inside baking sheet. Coat rack with cooking spray. Arrange wings, with fatty sides down, on rack in a single layer.

Bake until crispy on one side and lightly golden, about 25 minutes. Turn wings over, and bake until well browned and crispy, about 25 minutes. (***start here for other recipes below)

Bring unsalted butter, hot honey, hot sauce, and remaining 1/2 teaspoon kosher salt to a boil in a small saucepan over medium-high. Boil 30 seconds, stirring constantly. Remove from heat. Place wings in a large bowl. Add hot honey-butter sauce and sliced jalapeño; toss to coat wings in sauce. Transfer to a platter, and garnish with fresh cilantro leaves, if desired. 

Parmesan Ranch Wings

Prepare wings as directed through ***. Microwave 1/4c unsalted butter in a heatproof bowl on high until melted, 30-45 seconds. Stir in 1 tbsp ranch seasoning, 1/2 tsp grated garlic and 1/4 tsp salt. Place wings in a large bowl. Add ranch sauce to wings and toss to coat. Sprinkle wings with 6 tbsp grated parmesan and 1 1/2 tbsp thinly sliced fresh chives.

 

Honey Mustard BBQ Wings

Prepare wings as directed through ***. Stir together 6 tbsp Chick Fil A sauce, 5 1/2 tsp dijon mustard, and 4 tsp honey in a medium bowl. Place wings in a large bowl. Add sauce to bowl as desired and toss well to coat. Garnish with black pepper.

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.