Roasted Ham with Cherry-Chutney Glaze

For the glaze

1 cup cherry preserves
1 Tbs. red wine vinegar
1 tsp. ground cinnamon
1 tsp. ground coriander
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/8 tsp. ground cloves
For the ham

1 8- to 10-lb. bone-in butt-end half city ham
Make the glaze
Mix all the ingredients together in a small bowl.

Cook the ham
Position a rack in the lower third of the oven and heat the oven to 350°F.

Set a flat wire rack in a large roasting pan (preferably with a domed lid) and pour 1-1/2 cups water into the pan. Put the ham cut side down on the rack.

Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Roast until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, 2 to 2-1/2 hours.

Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.

Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.

Transfer any glaze from the bottom of the pan to a gravy boat or bowl and serve with the ham, if you like.

Make Ahead Tips
The glaze can be made one day ahead. Refrigerate, covered.

Variations
Cider-Braised Ham with Cherry-Chutney Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.

Leftovers
Use any leftover ham in Indonesian-Style Ham Stir-Fry, Bean & Ham Bone Soup, or Rice and Lentils with Ham.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 3; Protein (g): protein g 48; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 155; Fiber (g): fiber g 0;

Asian Ground Pork and Spinach

1 lb. ground pork
Kosher salt
3 Tbs. fresh lime juice
3 Tbs. distilled white vinegar
2 Tbs. fish sauce
2 tsp. granulated sugar
1 tsp. Asian sesame oil
10 oz. (10 packed cups) baby spinach
Heat a 12-inch skillet over medium-high heat until hot. Add 1 lb. ground pork and 1/2 tsp. salt and cook, breaking up the meat with a wooden spatula, until cooked through, 5 to 7 minutes.

Meanwhile, whisk together the lime juice, vinegar, fish sauce, sugar, and sesame oil in a small bowl.

Add 2 Tbs. of the dressing and, in two batches, the spinach to the skillet. Cook, tossing often, until the second batch is wilted, about 1 minute. Remove from the heat, toss with the remaining dressing, and serve.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 24; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 1030; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 3;

Rum-Glazed Pork Skewers with Coconut Rice

3 Tbs. unsalted butter
1 Tbs. minced fresh ginger
1 cup jasmine rice
3/4 cup well-shaken unsweetened coconut milk
Kosher salt
1/3 cup dark rum
3 Tbs. packed dark brown sugar
2 medium limes, finely grated to yield 1 tsp. zest and squeezed to yield 1/4 cup juice
2 Tbs. vegetable oil; more as needed
1 tsp. ground allspice
1/8 tsp. ground cayenne
Freshly ground black pepper
1 1- to 1-1/4-lb. pork tenderloin, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch squares
1 red onion, cut into 1-inch pieces
Lime wedges for serving (optional)
Melt 1 Tbs. of the butter in a 2-quart saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until well coated. Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes.

Fluff with a fork, cover, and set aside. Meanwhile, combine the rum, brown sugar, 2 Tbs. of the lime juice, and the remaining 2 Tbs. butter in a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes. Stir in 1/8 tsp. salt and remove from the heat.

In a medium bowl, combine the remaining 2 Tbs. lime juice with the oil, allspice, cayenne, 1-1/2 tsp. salt, and 1/2 tsp. black pepper. Add the pork and toss to coat. Thread the pork, bell pepper, and onions onto four 12-inch metal skewers, alternating the meat and vegetables.

Prepare a medium-high (400°F) gas or charcoal grill fire or heat a large grill pan over medium-high heat. Oil the grate or pan. Grill the skewers until seared on all sides, about 4 minutes total. Brush the skewers with the glaze and grill, turning occasionally, until the pork is browned on the outside but still slightly pink in the center, 2 to 4 minutes more.

Add the zest to the rice and fluff. Brush the skewers with any additional glaze and serve with the rice and lime wedges, if you like.

nutrition information (per serving):
Calories (kcal): 550; Fat (g): fat g 22; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 25; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 53; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 720; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 3;

Overstuffed Pulled-Pork Potato

4 extra-large (20-oz.) baking potatoes
8 Tbs. (1 stick) salted butter
1/2 cup sour cream
6 oz. cheddar cheese, finely shredded (1-1/2 cups)
4 scallions, chopped
4 slices bacon, cooked and crumbled
1 lb. leftover pulled barbecue pork, reheated (see tip)
TIP:

When you have leftover barbecue, it’s best to refrigerate it in as large pieces as possible, to retain moisture. To reheat, put the meat in a baking dish and cover with foil. Reheat in a 300ºF oven until the internal temperature of the meat reaches 145ºF, about 1 hour.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 450°F.

Wash the potatoes and wrap each of them in foil. Place the potatoes over indirect heat, away from the coals, close the grill lid, and cook until the potatoes soften, about 1 hour 30 minutes.

Transfer the potatoes to a cutting board. Cut a slit in the top of each potato and divide the butter, sour cream, cheese, scallions, and crumbled bacon among them. Top each potato with the leftover barbecue pork and serve.

Grilled BBQ Pork Pizza

2 cups (leftover) North Carolina–Style Pulled Pork
1/4 cup Lexington-Style Barbecue Sauce
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 Tbs. olive oil
1/2 cup tomato-based BBQ sauce (use your favorite store-bought or homemade)
4 scallions (white and green parts), thinly sliced
1-1/2 cups grated Fontina cheese
1 cup Carolina Coleslaw
Kosher salt and freshly ground black pepper to taste
Mix the pulled pork with the vinegar sauce. Reserve for topping.

For a gas grill, heat the grill by setting all burners on high. Close the lid and leave on high for 10 minutes, then reduce the heat of all burners to medium.

For a charcoal grill, build a fire with 50 to 60 charcoal briquettes. Once the briquettes have become gray-ashed (20 to 30 minutes), bank them to one side on the bottom grate of your grill.

While the grill preheats, sprinkle your work surface generously with grits or polenta. We find that a cutting board, the back of a sheet pan, or a pizza peel works best. Place the dough in the middle of the surface and roll in the grits until the ball is evenly dusted. Drizzle the dough generously with oil (the oil helps generate the crispy crust). Then roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Your ultimate goal is to get the dough 1/8 to  1/4 inch thick. Shape your dough according to your grill configuration (long and narrow if you have a three-burner gas grill or charcoal grill; rounder if you have a two- or four-burner gas grill). Don’t worry about making it perfect—organically shaped crusts are part of the charm of grilled pizza.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table); if using a charcoal grill, place it on the side opposite the fire. Close the lid and grill for 3 minutes (no peeking!) If using a charcoal grill, rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes. If using a gas grill, check the bottom of the crust; it may be nicely browned already.

Use tongs to transfer the crust to a peel or rimless baking sheet, grilled side up. Close the grill.

Spread the entire surface with the BBQ sauce. Add the pork and scallions, and sprinkle with the cheese.


If using a gas grill, switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.

Set the pizza back on the grill over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, another 7 to 10 minutes. If using a charcoal grill or two-burner gas grill, rotate the pizza halfway through the cooking time.

Remove from the grill. Strew the coleslaw about evenly and season with salt and pepper. Slice and serve immediately.