Studio
Makes about 4 quarts
Ingredients
- Nonstick cooking spray or vegetable oil
- 3 Tbsp vegetable oil, such as peanut or canola
- 1/2 cup yellow popcorn kernels (3 ½ to 4 qt popped corn)
- 1 1/2 tsp baking soda
- ¾ tsp ground cayenne pepper (or chipotle powder, if you want a smoky-spicy-salty-sweet flavor) *Psst: we used chipotle powder for the process shots and cayenne pepper for the hero image, hence the difference in color.
- 3 cups granulated sugar
- 1 cup water
- 1 1/2 Tbsp Diamond Crystal kosher salt
- 1 1/2 oz (3 Tbsp) cold unsalted butter, cut into small pieces
Makes 1 cocktail
Ingredients
- 2 oz. Vodka
- ¾ oz. lemon juice
- ¾ oz. cranberry syrup*
- Six basil leaves - leaving three for garnish
**Cranberry Syrup Ingredients
- 2 1/2 cups fresh cranberries
- 1 cup white sugar
- 1 cup water
- 1 tablespoon fresh lemon zest
Serves 10 to 12
Ingredients
For the turkey
- One 11- to 12-lb natural, heritage, or organic turkey, thawed if frozen, plastic pop-up timers and leg ties removed and discarded, if present. Gizzards, neck, and organs removed and saved for another use. (Do not buy a pre-brined turkey.)
For the dry rub
- 3 1/2 Tbsp kosher salt, preferably Diamond Crystal, or 3 Tbsp Morton, divided
- 2 tsp granulated garlic
- 1 tsp dried oregano
- 1 tsp smoked paprika
For the shallot-herb compound butter
- 6 Tbsp unsalted butter, softened
- 3 Tbsp minced shallot
- 1 Tbsp minced fresh parsley
- 1 1/2 tsp lemon zest
For the gravy
- (Makes about 2 cups medium-thick gravy)
- 3 1/4 cups low-sodium chicken broth, more as needed
- 2 medium apples, preferablyGala or Pink Lady
- ¼ cup all-purpose flour
- Kosher salt and freshly ground black pepper
Make-Ahead Tips
- The rub can be made up to 3 days in advance and stored, covered, at room temperature.
- The compound butter can be made up to 2 days in advance, covered, and refrigerated.
Dry Rub Variations using Diamond Crystal Kosher Salt
(For under the skin only. Note that an additional 5 1/4 tsp salt is needed to sprinkle inside the cavity and on the surface of the skin).
- Latin Style: 5 1/4 tsp kosher salt, 2 tsp granulated garlic, 1 tsp ground cumin, 1 tsp ground ancho chili.
- Mediterranean Style: 5 1/4 tsp kosher salt, 2 tsp granulated garlic, 2 tsp dried Italian seasoning.
- Asian Style: 5 1/4 tsp kosher salt, 2 tsp granulated garlic, 1 tsp Chinese 5-Spice powder, 1 tsp brown sugar.
Dry Rub Variations using Morton Kosher Salt
(For under the skin only. Note that an additional 4 1/2 tsp salt is needed to sprinkle inside the cavity and on the surface of the skin).
- Latin Style: 4 1/2 tsp kosher salt, 2 tsp granulated garlic, 1 tsp ground cumin, 1 tsp ground Ancho chili.
- Mediterranean Style: 4 1/2 tsp kosher salt, 2 tsp granulated garlic, 2 tsp dried Italian seasoning.
- Asian Style: 4 1/2 tsp kosher salt, 2 tsp granulated garlic, 1 tsp Chinese 5-Spice powder, 1 tsp brown sugar.
You Need
- 7- to 10-lb bone-in, spiral-cut city ham
- glaze of choice, from the recipes below
Wickedly Delish Glazes for Ham
Each glaze recipe yields enough to generously glaze up to a 10-pound, bone-in, spiral-sliced city ham. Remove your ham from its package, discard the glaze, and instead use one the glazes below. Follow the reheating instructions included with ham packaging and the glazing instructions indicated in the recipes below.
Make-Ahead Tip
Glazes can be made up to 3 days in advance and refrigerated in an air-tight container until ready to use. Reheat gently on a low setting in short bursts in the microwave or in a small saucepan over low heat. For both rewarming methods, stir frequently until the mixture is warmed through and brushable.
Apricot-Peach-Ginger Glaze Ingredients
Makes about 2 cups
Ingredients
- 1 1/2 cups apricot preserves, about 1 lb
- ½ cup peach preserves, about 5 oz
- 6 Tbsp water
- 2 Tbsp Calvados
- 2 tsp freshly grated ginger
- Pinch kosher salt
Hot Honey-Dijon Glaze Ingredients
Makes about 2 cups
Ingredients
- 1 cup Dijon mustard, about 8 oz
- 1 cup honey, about 12 oz
- 2 Tbsp Madeira, optional
- ¼ tsp ancho chili powder, more to taste
- Pinch kosher salt
Pineapple-Orange-Chipotle-Glaze Ingredients
Makes about 2 cups
Ingredients
-
1 1/4 cup canned crushed pineapple (in pineapple juice), about 10-3/4 oz
-
1 cup frozen orange juice concentrate, about 9 oz
-
1 Tbsp light brown sugar
-
2 tsp minced canned chipotle in adobo pepper
-
1 tsp chipotle in adobo sauce from the can
-
Pinch kosher salt
TIP:
- To freeze ham, portion leftovers into batches, double wrapping, dating, and labeling each package before stashing it away.
Cranberry Jam
Makes about 2 cups (600g)
Ingredients
- 2 1/2 cups (about 10oz) (280g) fresh cranberries, thawed if frozen
- 1 1/4 cups (265g) granulated sugar
- 1 cinnamon stick
- 2 Tbsp (30ml) Campari, optional
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 pinch ground cloves
Storage
-
Store the jam in a covered container in the refrigerator for up to 2 months.
Swiss Meringue Buttercream
Makes about 3 cups (500g)
Ingredients
- 3 large egg whites
- 3/4 cup (159g) granulated sugar
- 1/2 tsp (1.5g) coarse salt
- 1 cup (2 sticks) (226g) unsalted butter, cut into 1-inch pieces and softened
- 1 Tbsp (15ml) pure vanilla extract, optional
Storage
- Unflavored buttercream can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 1 week. Before using, bring to room temperature and beat lightly by hand or with an electric mixer fitted with the paddle attachment until smooth. Buttercream that has been flavored with perishable items, such as fresh fruit or preserves, should be kept at room temperature for no more than a few hours, or stored in an airtight container in the refrigerator for up to 1 week.
Tip: Flavoring Buttercream
- You can easily flavor this buttercream with additional extracts, jam, or custards (as I do for the Cranberry Yule Log) by beating them in with the paddle attachment in step 4, above.
Chocolate Custard
Serves 12 to 15
Ingredients
For the chocolate custard- 2 Tbsp (10g) unsweetened cocoa powder, preferably Dutch-processed
- 1 Tbsp (8g) cornstarch
- 1 pinch coarse salt
- 1/2 cup (125ml) whole milk
- 3 oz (85g) best-quality dark chocolate, 70% to 80% cacao, finely chopped
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 recipe Perfect Chiffon Cake, baked and cooled as a roulade, chilled
- 3/4 cup (225g) Cranberry Jam
- 1 recipe Swiss Meringue Buttercream, room temperature
- finely chopped pistachios, for garnish
Storage
- The assembled cake will keep for 2 or 3 days in the refrigerator, loosely covered.
Perfect Chiffon Cake
Makes two 8-inch Cake Layers or One 13 x 18-Inch Sheet Cake for a Roulade
Ingredients
- Non-stick pan spray and flour, for greasing the pan
- 1 1/2 cups (170g) cake flour
- 1/2 tsp (1.5g) coarse salt
- 1/4 tsp (1.5g) baking soda
- 6 large eggs, separated
- 1 cup (212g) granulated sugar, divided
- 1 Tbsp (15ml) pure vanilla extract
- 1/4 cup (62ml) neutral oil, such as safflower
- 1/2 cup (125ml) buttermilk
- confectioners’ sugar, for dusting (if you’re making a roulade)
Storage
- The cooled cakes can be used immediately or wrapped and refrigerated for up to 2 days. Round layers can be frozen for up to 1 month. I wouldn’t recommend freezing roulades, as they are apt to crack.
