spiced rum cola glazed ham

Prep: 15 minutes plus standing • Bake: 1 hour 50 minutes • Serves: 10

1 Schnucks spiral-sliced ham (7 to 8 pounds)
2 cans (12 ounces each) Schnucks Super S cola, divided
3/4 cup orange marmalade
1/4 cup packed Schnucks light brown sugar
3 tablespoons spiced rum such as Captain Morgan’s (optional)
1 tablespoon Schnucks Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon ground cloves

  1. Preheat oven to 325°F. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking dish. Pour 1 can cola over and around ham. Bake 1 hour or until internal temperature reaches 90°F.
  2. Meanwhile, in 2-quart saucepan, heat remaining 1 can cola to boiling over medium heat; boil 10 minutes or until thickened and reduced by half. With whisk, stir in marmalade, brown sugar, rum, if using, mustard, thyme and cloves; cook 5 minutes over medium heat, stirring occasionally. Remove saucepan from heat. Makes about 1-1/2 cups glaze.
  3. Remove ham from oven. Brush ham with some cola glaze; return ham to oven. Bake 50 minutes longer or until internal temperature reaches 130°F, brushing ham every 15 minutes with cola glaze. Remove ham from oven. Carefully place ham on serving platter. Cover loosely with foil and let stand 15 minutes before serving. Internal temperature will rise to 140°F upon standing.
  4. Pour any drippings in 13 x 9-inch pan into same saucepan with any remaining glaze; heat to boiling over medium-high heat. Boil 15 minutes or until sauce thickens and reaches desired consistency. Makes about 2 cups sauce to serve on the side.


Each serving: about 682 calories, 35 g total fat (12 g saturated), 213 mg cholesterol, 3713 mg sodium, 34 g carbohydrate, 1 g fiber, 66 g protein

Pineapple Rum Ham

Total: 2 hours • 12 servings

1 Schnucks spiral sliced ham (7 to 8 pounds)
1 jar (12 ounces) pineapple preserves or 1 1/2 cups undrained crushed Pineapple & 2 tablespoons brown sugar
1 jar (12 ounces) sweet orange marmalade
1/2 cup spiced rum (such as Captain Morgan®), dark rum or orange juice
2 tablespoons Schnucks Dijon mustard
1 teaspoon ground dry ginger
1/2 teaspoon ground black pepper

  1. Preheat oven to 350°F. Remove ham from packaging, discarding plastic cover from bone-end of ham. Reserve glaze packet for another use. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking pan; cover loosely with aluminum foil. Bake 1 hour.
  2. Meanwhile, in 1- to 2-quart saucepan, add preserves, marmalade and rum; heat to boiling over medium-high heat. Boil 20 minutes or until sauce thickens and is reduced to about 2-1/4 cups, stirring occasionally. Remove saucepan from heat; stir in mustard, ginger and pepper.
  3. Remove ham from oven; set aside aluminum foil to use later. Spread about 1 cup glaze over ham, then return ham to oven. Bake 35 to 45 minutes longer or until internal temperature reaches 120°F, brushing ham every 15 minutes with additional glaze. Remove ham from oven. Carefully place ham on serving platter. Cover ham loosely with reserved foil and let stand 15 minutes before serving. Internal temperature will rise to 140°F upon standing.
  4. Meanwhile, pour any drippings in 13 x 9-inch pan into same saucepan with any remaining glaze; heat to boiling over medium-high heat. Boil 15 to 20 minutes or until sauce thickens and is reduced to about 1-2/3 cups. Serve ham with sauce.

Cook’s Wisdom
Try substituting 1 1/2 cups undrained canned crushed pineapple for the pineapple preserves and adding 2 tablespoons brown sugar to the saucepan with the crushed pineapple, marmalade and rum.

Each serving: about 387 calories, 7 g total fat (2 g saturated), 108 mg cholesterol, 2296 mg sodium, 38 g carbohydrate, 0 g fiber, 32 g sugars, 39 g protein

Sweet potato and onion latkes

Total: 45 min – 10 servings

1 lb. sweet potatoes
1 large sweet onion
1 jalapeño, finely diced
2 eggs, lightly beaten
¼ cup flour
2 tbsp. Schnucks cornstarch
black pepper, to taste
Schnucks vegetable oil, for frying

  1. Preheat oven to 300 degrees.
  2. Peel sweet potatoes and onion and finely shred using the grating blade on a food processor or by using a hand grater. Wring out the moisture by wrapping the shreds
    in a clean towel and squeezing over the sink or by pressing the shreds into a fine mesh sieve.
  3. Place shredded potatoes and onion in large bowl. Add jalapeño, eggs, flour, cornstarch and black pepper. Mix thoroughly using your hands until well combined.
  4. Heat 2 tablespoons oil over medium heat in large skillet. Using a ¼ cup measuring cup, scoop a scant ¼ cup of the sweet potato mixture and drop into hot oil, then flatten using the back of a spatula to form a 2-inch patty.
  5. Cook for 2-3 minutes per side until crisp and golden brown. Adjust heat if necessary to avoid burning and add more oil between batches, as necessary. Continue scooping mixture into skillet in batches, without crowding the pan.
  6. Transfer cooked latkes onto baking sheet and keep warm in oven until ready to serve. Latke mixture can be prepared several hours in advance and refrigerated. Make sure to cover tightly and omit the eggs until ready to fry. Drain any excess liquid before adding eggs to mixture.

Per serving: 174 Cal; 12g Fat 2g (Sat); 2g Pro; 15g Carb; 2g Fiber; 40mg Sodium; 37mg Chol

Check out more recipes
Champagne cocktails
Blackberry champagne

Blackberry Champagne

2 oz. gin
1 oz. pineapple juice
1 tbsp. lime juice
2 tbsp. blackberry jam
2 tbs. agave
top with Champagne

Brandied raspberry champagne

BRANDIED RASPBERRY CHAMPAGNE

2 oz. brandy
top with Champagne
garnish with raspberries
and a sprig of fresh mint

Cranberry ginger mimosa

CRANBERRY GINGER MIMOSA

2 oz. ginger beer
2 oz. cranberry juice
top with Champagne
garnish with sugared
cranberries

Pomegranate champagne

Pomegranate Champagne

2 oz. pomegranate juice
2 oz. brandy
top with Champagne
garnish with lemon

Mexican champagne

Mexican Champagne

2 oz. fresh lime juice
4 oz. tequila
4 tsp. agave nectar
top with Champagne

Champagne punch

Champagne Punch

2 oz. chilled brandy
2 oz. red wine
2 oz. grapefruit juice
2 tbsp. agave
top with Champagne

Poinsettia mimosa

Poinsettia Mimosa

2 oz. Champagne
3 oz. cranberry juice
Splash of orange liqueor
Whole cranberries for garnish

Apple mimosa

Apple Mimosa

3 oz. apple cider
3 oz. Prosecco
Cinnamon for dusting

Check out more recipes
Swedish Saffron Buns With Sea Salt

Total: 2 hrs – 8 servings

¼ tsp. crushed saffron
threads
¼ cup hot water
1 tbsp. Schnucks instant yeast
½ cup milk
½ cup sugar
3 tbsp. butter
1 tsp. salt
1 large egg
1 large egg yolk
3 cups flour
48 dried cranberries
coarse sea salt
1 egg, for egg wash

  1. Combine the hot water, saffron and yeast and let sit for 10 minutes Until the saffron softens and until the yeast becomes frothy.
  2. Mix and knead together by hand or using a mixer, the saffron water, yeast, milk, sugar, butter, salt, egg, egg yolk, and flour to make a soft, elastic dough. Gently knead into ball and set aside, covered with a cloth, in warm place to rise until doubled in size, about 1 hour.
  3. Prepare 2 baking sheets, by covering each with a sheet of parchment paper. Lightly flour
    a work surface, punch down the dough, then divide into 24 pieces. Roll each piece into a rope, 5 to 6 inches long.
  4. With the rope lying flat on the work surface, roll each end toward the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets and garnish with cranberries. Cover with a towel and allow to rise for an additional 30 minutes while oven preheats to 425 degrees.
  5. Gently brush each bun with beaten egg, sprinkle with salt, then bake in the oven until puffed and golden, 5-10 minutes.

Per serving: 316 Cal; 7g Fat 4g (Sat); 8g Pro; 55g Carb; 2g Fiber; 271mg Sodium; 82mg Chol

Check out more recipes

Total: 60 mins – 8 servings

1/3 cup butter, softened
½ cup honey
2 eggs, lightly beaten
¾ cup evaporated milk
2 cups mashed sweet potatoes
½ tsp. vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. salt
1 unbaked pie shell

  1. In a mixing bowl combine butter and honey. Add eggs; mix well. Addmilk, sweet potatoes, vanilla, cinnamon, nutmeg, clove, ginger and salt; mix well.
  2. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes or until center in firm when lightly jiggled or knife inserted into the middle comes out clean.
  3. Allow to cool for at least an hour before serving. Drizzle with honey or add whipped topping before serving, if desired.

Per serving: 357 Cal; 19g Fat 10g (Sat); 6g Pro; 42g Carb; 2g Fiber; 420mg Sodium; 79mg Chol

Check out more recipes
X