SPICY AGAVE WAVE
Provided by Guy Fieri
Time 3m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Fill a glass or cocktail shaker with some ice. Add jalapeno, lime and lemon juices and muddle. Add more ice and the tequila and agave nectar. Shake and pour into a tall glass with ice. Garnish with celery stick.
BROWN SUGAR AND SOY GLAZE
Provided by Geoffrey Zakarian
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
- Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
- Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
- Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
- Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
- Let the ham cool for 15 minutes before thinly slicing.
AGAVE WHISKEY CLOVE-GLAZED HAM
Number Of Ingredients 4
Steps:
- Combine agave, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan brush with agave mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with agave mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.
Nutrition Facts : Nutritional Facts Serves
AGAVE GLAZED HAM
Number Of Ingredients 6
Steps:
- Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine agave, water, spices add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.
Nutrition Facts : Nutritional Facts Serves
BAKED AGAVE HAM
Number Of Ingredients 11
Steps:
- Place flour in roasting bag and shake to coat inside surface. Place ham in floured bag. Combine agave, lemon pepper and rosemary pour over ham and close bag with twister. Poke holes in top of bag with fork. Roast at 325°F for 1 to 1-1/2 hours or until slightly browned. Remove from oven, let stand 10 minutes. Cut bag and remove ham, following bag manufacturer's directions. Reserve drippings for sauce.AGAVE SAUCE: Strain drippings and measure add enough water to equal 2 cups. Add white wine and bring to boil. Serve with ham.
Nutrition Facts : Nutritional Facts Serves
TEPARY BEANS WITH CHILE-AGAVE GLAZE
The small tepary beans that grow in the harsh, dry American Southwest are an heirloom variety that has been cultivated and harvested wild by countless generations of Native people in the region. The Diné (more commonly known as the Navajo) seed savers even protected them during the Long Walk of 1864, a brutal forced march to eastern New Mexico, hiding the beans in their clothing. This is an amazing bean that can withstand and even prosper in the most extreme heat and drought. The white variety I use here is slightly sweet and nutty, while the brown variety has an earthier flavor. The combination of white and brown tepary beans is both visual and flavorful, but you could also simply use 2 cups of one variety of tepary bean. Top the beans with roasted turnips and winter squash for a satisfying vegan meal, or pair them with bison pot roast, roast turkey or other meat.
Provided by Sean Sherman
Categories dinner, beans, main course, side dish
Time 2h
Yield 4 entree servings or 8 side servings
Number Of Ingredients 8
Steps:
- Place the white and brown tepary beans in a large bowl. Add enough water to cover by 4 inches and let soak overnight at room temperature.
- Drain the soaked beans, discarding the liquid, and transfer the beans to a large pot with a tight-fitting lid. Add enough cool water to cover the beans by about 4 inches. Bring to a boil over high heat, then lower the heat, cover and simmer gently, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours. Reserve 1 cup of the bean cooking liquid, then drain the beans.
- In a large, deep skillet, heat the oil over medium. Add the onion and sauté until translucent, about 3 minutes. Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder. Cook, stirring occasionally, until the liquid has reduced to a glaze, about 10 minutes. Season with salt to taste. Divide among bowls, sprinkle with additional chile powder and top with oregano.
AGAVE GLAZE FOR HAM OR PORK
Number Of Ingredients 4
Steps:
- Combine all ingredients mix well. Score ham or pork the last ten minutes of cooking time. Spread agave mixture evenly over roast. Bake at 450°F 5 minutes, basting with pan drippings and bake 5 minutes longer.TIP: Drippings may be thickened with flour or cornstarch if desired.
Nutrition Facts : Nutritional Facts Serves
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