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

Smoky tomato braised brisket

Total: 3.5 HRS – 10 servings

4-5 lbs. brisket
2 tbsp. flour
1 tsp. salt and black pepper
3 tbsp. oil
2 onions, halved
and quartered
2 cloves garlic, thinly sliced
1 tbsp. Schnucks
Cajun seasoning
1 tbsp. smoked paprika
½ cup brown sugar
1 (28oz.) can Schnucks crushed tomatoes

  1. Preheat oven to 350 degrees.
  2. Combine flour, salt and pepper and evenly coat brisket with flour mixture. In large heavy-bottom pot or Dutch oven, heat oil over medium-high heat and sear brisket on all sides for about 5 minutes per side until a golden crust forms.
  3. Transfer brisket to large plate or platter and add onion and garlic to pot. Stirring frequently, scrape up any brown bits from the bottom of pan and cook onions until translucent. Stir in Cajun seasoning and smoked paprika.
  4. Add brisket and juices back to pot and nestle on top of the onions. Add brown sugar and crushed tomatoes, making sure to coat the brisket. Cover and braise in oven for 2 hours.
  5. Carefully remove from oven and transfer brisket to cutting board. Using a sharp knife, slice brisket into ¼-inch slices making sure to cut against the grain. Place brisket back in pot and spoon the tomato braising liquid between slices.
  6. Cover and reduce oven temperature to 325 degrees and cook for another hour or until brisket is fork tender. Remove from oven and let rest for 20 minutes before serving.
  7. To serve, remove brisket from pot and arrange slices on platter. Drizzle with braising liquid or serve sauce on the side.

Per serving: 384 Cal; 19g Fat 5g (Sat); 38g Pro; 18g Carb; 2g Fiber; 528mg Sodium; 116mg Chol

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Seasoned chicken legs with carrots and onions

Total: 45 min – 8 servings

2 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground dried thyme
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. salt
8 chicken drumsticks
1 lb. carrots, peeled
1 large red onion
2 tbsp. oil parsley, for garnish

  1. Preheat oven to 450 degrees.
  2. In small dish combine all spice ingredients. Prepare baking sheet with parchment paper. Arrange chicken legs on parchment and rub spice mixture evenly on each chicken leg until coated.
  3. Transfer chicken to oven and bake for 10 minutes. Meanwhile halve and thinly slice onion and slice peeled carrots into 1-inch pieces. Toss veggies with oil and salt and pepper to taste.
  4. Remove chicken from oven, add carrots and onion to baking sheet and cook for another 30 minutes until chicken is cooked and carrots are tender. Serve on platter and sprinkle with parsley.

Per serving: 191 Cal; 10g Fat 2g (Sat); 16g Pro; 10g Carb; 3g Fiber; 402mg Sodium; 83mg Chol

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Ham and Tomato Quiche

Total: 60 min – 6 servings

1 tbsp. butter
½ medium yellow onion, chopped
2 cloves garlic, minced
4 eggs, lightly beaten
1 cup half-and-half or milk
¼ tsp. salt and pepper
½ tsp. dry mustard
1½ cups diced ham
1½ cups shredded Swiss cheese
¼ cup fresh thyme or parsley, chopped
½ cup cherry tomatoes, halved or
1 large tomato, thinly sliced
1 precooked pie crust

  1. Preheat oven to 375 degrees. Melt butter in skillet over medium-high heat. Cook onion and garlic until soft. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together eggs, half-and-half, salt, pepper and dry mustard. Stir in onions, ham, cheese and herbs.
  3. Pour filling into pie crust, carefully add tomatoes and set on a baking sheet.
  4. Place in oven and cook for 45-50 minutes or until set and slightly golden. If crust begins to brown too quickly, cover edges with foil. Remove from oven and let cool slightly before cutting into wedges. Serve warm or at room temperature.

Per serving: 421 Cal; 27g Fat 13g (Sat); 21g Pro; 22g Carb; 2g Fiber; 820mg Sodium; 169mg Chol

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Prep: 5 minutes plus standing • Bake: 1 hour 45 minutes • Serves: 12

1 Schnucks spiral sliced ham (7 to 8 pounds)
1 jar (8 ounces) Captain Rodney’s original or hot Scotch Bonnet pepper jelly
1 cup Schnucks peach preserves
1/4 cup packed Schnucks light brown sugar
1/4 cup Schnucks apple cider vinegar
1/4 cup Schnucks Dijon mustard

  1. Preheat oven to 325°F. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking dish. Bake 1 hour or until internal temperature reaches 90°F.
  2. Meanwhile, in 1- to 2-quart saucepan, heat jelly, preserves, brown sugar, vinegar and mustard to boiling over medium heat; cook 1 to 2 minutes or until sugar dissolves, stirring occasionally. Remove saucepan from heat.
  3. Remove ham from oven. Spoon some glaze over ham; return ham to oven. Bake 45 to 55 minutes longer or until internal temperature reaches 130°F, brushing ham every 15 minutes with additional 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 8 to 10 minutes or until sauce is reduced to about 2 cups. Slice ham and serve with sauce.

Each serving: about 538 calories, 24 g total fat (8 g saturated), 147 mg cholesterol, 2611 mg sodium, 40 g carbohydrate, 0 g fiber, 46 g protein

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