This fermented pineapple jalapeño hot sauce is great if you want something hotter than salsa but more interesting than plain sauce. The ferment does most of the work for you – you mix a brine, pack a jar, let it bubble on the counter, then blend with lime, vinegar, and warm spices. The result keeps beautifully in the fridge and tastes even better after a day or two.

Drizzle it over tacos, grilled chicken, shrimp, burgers, eggs, or pizza, or use it as a fiery dip for chips. Once you make a batch, it’s hard to go back to store-bought hot sauce.

Yields: about 2–2½ cups (500–600 ml) of sauce

Servings: 30–40
Fermenting jar: 1 quart / 1 liter glass jar
Storage jars: 2 x 250 ml bottles or small glass jars (see bottling step)

Ingredients

Brine

• 2 cups unchlorinated water (bottled, spring, or filtered) – 473 ml

• 1 tbsp kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 2–3 garlic cloves, peeled

• ½ white onion

• 1 cup fresh pineapple, cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

After Fermentation

• 2 tbsp white vinegar

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp ground coriander

Instructions

1. Make the brine

1. Add the water and salt to a jug or bowl.

2. Whisk until the salt is completely dissolved and the liquid looks clear.

   • Use non-iodized salt (kosher, sea, or pickling) so it doesn’t interfere with fermentation. 

2. Pack the fermenting jar

1. Use a clean 1 quart / 1 liter glass jar.

2. Place the garlic cloves and the half onion at the bottom.

3. Add the pineapple and jalapeño chunks on top, packing them down gently with a spoon.

4. Leave about 1–1½ inches (2.5–4 cm) of empty space at the top (headspace).   

3. Weigh everything down & add brine

1. Place a fermentation weight on top of the vegetables and fruit to keep them under the liquid.

   • If you don’t have one, use a small clean glass or a zip-top bag filled with a bit of brine.

2. Pour the brine into the jar until everything is fully covered.

3. Tap the jar lightly on the counter to release air bubbles.

4. Make sure all solids are under the brine; add a little more brine if needed and discard any extra.

4. Ferment the mixture (3–5 days)

1. Close the jar with a fermenting lid or a regular lid screwed on lightly so gas can escape.

2. Set the jar at room temperature, away from direct sunlight.

3. Ferment for 3–5 days:

   • The brine may turn cloudy and you might see small bubbles – this is normal.

   • Start tasting a small piece on day 3. When it tastes pleasantly tangy and slightly sour, it’s ready.

5. Strain and reserve the brine

1. Place a fine mesh strainer over a bowl.

2. Pour the contents of the jar through the strainer.

3. Keep the brine in the bowl – you’ll use a little of it to adjust the sauce thickness.

4. Transfer the solids (pineapple, jalapeños, onion, garlic) to a blender.

6. Blend the hot sauce

1. Add the vinegar, lime juice, cumin, and coriander to the blender.

2. Blend until smooth.

3. Check the texture:

   • If it’s too thick, add 1–2 tablespoons of reserved brine and blend again.

   • If you like it thinner, keep adding brine a spoonful at a time until you’re happy.

4. Taste and adjust:

   • More tang: add a splash of vinegar or lime juice.

   • Slightly more salt: add a teaspoon of brine and blend again.

7. Bottle and store

1. Pour the finished sauce into clean glass bottles or jars –

   • 2 × 250 ml bottles or a similar total of small jars (about 500–600 ml).

   • Woozy hot sauce bottles, small mason jars, or swing-top bottles all work well.

2. Seal tightly and refrigerate.

3. Use within 2–3 weeks for the best flavor and quality.
   The flavor will usually improve after sitting in the fridge overnight.

If this becomes one of your go-to sauces, share the image below to your Pinterest board so it’s always easy to get back to.

Video Recipe

FAQ for Fermented Pineapple Jalapeño Hot Sauce

How long should I ferment the jalapeños and pineapple?

Most of the time, 3–5 days at room temperature is enough. By day 3 you should see some bubbles, the brine may look a bit cloudy, and the veggies will smell pleasantly sour and tangy. If you want a deeper, funkier flavor, let it go a day or two longer and taste as you go.

Does the jar need to go in the fridge while it ferments?

No. The jar should stay at room temperature during fermentation. The fridge is too cold and slows everything down. Once you’ve blended the sauce and bottled it, then it goes in the fridge for storage.

What kind of salt and water should I use?

Use non-iodized salt like kosher, sea, or pickling salt. Iodized table salt can interfere with fermentation and add off flavors. For the water, stick to filtered, bottled, or spring water so you’re not dealing with chlorine, which can also slow things down.

Is it normal for the brine to turn cloudy or for things to float?

Yes. A cloudy brine and a few bubbles are both good signs that fermentation is happening. Some pieces might try to float—this is why a weight is helpful. As long as everything stays mostly under the brine and you don’t see fuzzy mold, you’re on the right track.

How spicy is this hot sauce?

It has a medium heat with a nice balance of sweet pineapple and tangy ferment. Using 4–5 jalapeños keeps it lively but not extreme. For extra heat, leave in more seeds and membranes or add an extra pepper. For a milder batch, remove most of the seeds before fermenting.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the brightest, cleanest flavor, but canned pineapple in juice can work in a pinch. If you use canned, drain it well and choose one without added syrup so the sauce doesn’t turn overly sweet.

How long will the finished sauce last in the fridge?

Once blended and bottled, the hot sauce keeps well for about 2–3 weeks in the refrigerator. Always use a clean spoon or shake straight from a squeeze bottle, and if anything ever smells off or looks strange, it’s better to toss it and make a new batch.

Can I make the sauce thicker or creamier?

Yes. For a thicker sauce, start with very little brine when blending, then add it one spoonful at a time until you like the texture. Blending a bit longer also helps it turn smoother and more velvety. You can mention a “creamier version” in the notes if you’d like to give your readers that option.

What can I put this hot sauce on?

It’s great on tacos, grilled chicken, shrimp, burgers, eggs, rice bowls, and pizza. You can also stir a spoonful into mayo or sour cream to make a quick spicy dip or drizzle for fries and roasted veggies. Once it’s in your fridge, it tends to end up on just about everything.

Ingredients

• 3 medium chicken breasts, pounded to an even thickness

• 1/2 cup basil pesto

• 2 tablespoons apple cider vinegar

• 1 tablespoon balsamic vinegar (or use 1 more tablespoon apple cider vinegar)

• 1 tablespoon fresh lemon juice

• 1 teaspoon EACH: dried basil, onion powder, garlic powder, kosher salt, dried oregano, dried rosemary (crushed between your fingers)

• 1/2 teaspoon EACH: paprika, black pepper

• 1/4 teaspoon red pepper flakes

Instructions

Marinate the Chicken

1. In a large bowl or freezer bag, whisk together the pesto, apple cider vinegar, balsamic vinegar, lemon juice and all of the dried herbs and spices.

2. Add the chicken breasts and turn them several times so every side is coated in the marinade.

3. Cover and marinate at room temperature for about 30 minutes, or refrigerate for at least 1 hour and up to 12 hours. (The longer it sits, the more flavorful and tender the chicken will be.)

4. If the chicken has been in the fridge, pull it out 20–30 minutes before cooking so it isn’t ice-cold going into the pan, oven or grill.

To Grill the Chicken

1. Preheat your grill to about 400°F with the lid closed. Clean and oil the grates.

2. Shake off any extra marinade and place the chicken on the hot grates. Close the lid and grill for 5–7 minutes per side, or until an instant-read thermometer in the thickest part reads 160°F.

3. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes – the internal temperature will rise to about 165°F.

4. Brush with a spoonful of fresh pesto (optional).

To Cook the Chicken on the Stove

1. Heat 1 tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.

2. When the oil is hot and shimmering, add the marinated chicken breasts. Cook, undisturbed, for 3–4 minutes, until the first side is deeply golden.

3. Flip, cover the pan with a lid, and lower the heat to medium. Cook another 5–7 minutes, depending on thickness, until the chicken reaches 160°F in the center.

4. Move the chicken to a cutting board, rest for 5 minutes, then slice into thin strips. Spoon any pan juices over the top and finish with a little extra pesto if you like.

To Bake the Chicken in the Oven

1. Preheat the oven to 425°F. Lightly grease a baking dish and arrange the marinated chicken breasts in a single layer.

2. Bake:

   • 14–16 minutes for smaller breasts (about 5–6 oz each)

   • 16–20 minutes for medium/large breasts (7–9 oz)

   • 20–25 minutes for very large pieces

   Always go by temperature rather than time – you’re aiming for 160°F in the thickest part.

3. Let the chicken rest on a cutting board for 5 minutes so the juices settle, then slice. Brush with a little more pesto and drizzle with the pan juices from the baking dish.

If this pesto chicken ends up on repeat at your place, save it for later and share the image below to your Pinterest board so you can find it anytime.

Italian Marinated Chicken Video

FAQ’s for Pesto Marinated Chicken

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work really well with this marinade and stay juicy even if they cook a little longer. They’ll usually need a couple of extra minutes per side on the grill or in the pan. Aim for the same internal temperature (about 165°F after resting).

How long can I marinate the chicken?
Anything from 30 minutes to about 12 hours is ideal. Under 30 minutes, the flavor won’t have much time to sink in. More than 12 hours and the acid from the vinegar and lemon can start to change the texture and make the outside a bit mushy.

Can I use store-bought pesto?
Definitely. This recipe is written with jarred pesto in mind. Just choose one you actually like the taste of, since it’s the main flavor. If your pesto is very thick, loosen it with a spoonful or two of olive oil so it spreads over the chicken easily.

What can I use instead of apple cider vinegar or balsamic?
If you’re out of apple cider vinegar, white wine vinegar or red wine vinegar will both work. I’d avoid plain distilled vinegar because the flavor is too sharp. You still want that gentle tang that makes the marinade bright without overpowering the basil.

How do I keep the chicken from drying out?
Two things help the most: pounding the chicken to an even thickness and not overcooking it. Use an instant-read thermometer and pull the chicken off the heat at about 160°F, then let it rest for 5–10 minutes. The temperature will climb a bit while it rests and the juices will stay inside rather than running all over the board.

Can I make this pesto chicken ahead of time for meal prep?
Yes, it’s great for meal prep. Cook the chicken, let it cool, then slice and store it in an airtight container in the fridge for up to 3–4 days. I like to spoon a little of the pesto “glaze” or pan juices over the slices before chilling so they stay moist and flavorful.

Can I freeze the marinated chicken?
You can. Add the chicken and marinade to a freezer bag, press out the air and freeze for up to 2–3 months. Thaw it overnight in the fridge, then cook as directed. It’s an easy way to have a batch of pesto chicken ready to go on a busy day.

They’re the kind of thing you’ll start putting on everything: salads, sandwiches, burgers, cheese boards, even a quick snack straight from the jar. No canning, no fuss – just a few minutes of prep, a short rest in the fridge, and you’ve got a jar (or three) of bright, homemade pickles ready to go.

Ingredients

For the tomatoes

• 3–4 pints cherry tomatoes (about 900–1200 g), rinsed and dried

• 3–4 garlic cloves, peeled and lightly crushed

• 3–4 fresh dill sprigs

• 2 teaspoons yellow mustard seeds, divided between jars

For the brine

• 2 cups apple cider vinegar (480 ml)

• 2 cups water (480 ml)

• 2 tablespoons kosher salt or pickling salt

• 2 teaspoons sugar

Optional add-ins (use 1–3 of these for extra flavor):

• 1–2 teaspoons whole black peppercorns

• 1 teaspoon dill seed

• 1 teaspoon coriander seed

• ½–1 teaspoon red chili flakes

This amount of tomatoes and brine will usually fill about 3–4 pint jars (or 2 quart jars), depending on tomato size and how tightly you pack them.

Instructions

1. Prepare the jars
   Use clean glass jars with tight-fitting lids.
   Divide the garlic cloves, dill sprigs, mustard seeds, and any optional spices (peppercorns, dill seed, coriander seed, chili flakes) evenly between the jars.

2. Prick the tomatoes
   Using a toothpick or skewer, pierce each cherry tomato once or twice.
   This helps the brine soak all the way into the tomatoes so they pickle evenly, not just on the outside.
   Pack the pricked tomatoes into the jars, filling them snugly but without crushing the tomatoes.

3. Make the brine
   In a small saucepan over medium heat, combine the apple cider vinegar, water, salt, and sugar.
   Stir and heat until the salt and sugar are completely dissolved and the brine looks clear.
   The mixture doesn’t need to boil; it just needs to be hot and well combined.

4. Fill the jars
   Carefully pour the hot brine over the cherry tomatoes, making sure they are fully submerged.
   Gently tap the jars on the counter or slide a clean knife or chopstick around the inside of the jars to release any air bubbles.
   If you’re a little short on brine, quickly mix more using the same 1:1 vinegar-to-water ratio with a pinch of salt and sugar and top up the jars.

5. Cool and refrigerate
   Wipe the rims if needed, seal the jars with lids, and let them cool to room temperature on the counter.
   Once cooled, transfer the jars to the refrigerator.

6. Let them pickle and enjoy
   For the best flavor, let the tomatoes sit in the fridge for at least 48 hours before eating.
   They’ll be tasty the next day, but the flavor becomes brighter and more complex as they rest.

If this recipe ends up living in your fridge as much as it does in mine, don’t keep it to yourself—save it for later and share the love by pinning the image below to your Pinterest board so friends can find it too.

Storage

Since these are refrigerator pickles, they always need to stay chilled. Once the jars have cooled and moved to the fridge, they’ll keep their best flavor and texture for about 2–3 weeks.

A few simple tips:

• Always use a clean fork or spoon to scoop out the tomatoes – no fingers dipping into the brine.

• Make sure the tomatoes stay covered with liquid; if they start peeking out, they’ll soften faster.

• If anything smells off or the brine looks strange, it’s safer to toss the jar and start a fresh batch.

Most of the time, though, they disappear long before you need to worry about how long they last.

Video Recipe

FAQ – Quick Pickled Cherry Tomatoes

How long do these pickled cherry tomatoes last?
Kept in the refrigerator, they’re best within 2–3 weeks. They usually disappear much faster, but for ideal flavor and texture, try to enjoy them within that window.

Do I need any special canning equipment?
Nope. These are refrigerator pickles, not a shelf-stable canned recipe. You just pour the warm brine over the tomatoes, let everything cool, and store the jars in the fridge.

Can I use a different vinegar?
Yes. Apple cider vinegar gives a mild, fruity tang, but you can use white vinegar or white wine vinegar instead. Just make sure it’s around 5% acidity and avoid very dark or sweet vinegars like balsamic, which will change the flavor and color a lot.

Can I use other types of tomatoes?
Cherry and grape tomatoes work best because they stay firm and bite-sized. You can use small plum or cocktail tomatoes if you prick them well, but very large tomatoes don’t hold their shape as nicely in this quick pickle.

Will the tomatoes stay crunchy?
They’ll stay firm with a bit of bite, especially in the first week. Over time, the brine will soften them a little, but they should still be pleasant and juicy, not mushy, if kept within the recommended time.

Can I reuse the brine for another batch?
It’s tempting, but it’s better not to reuse the brine. The salt and vinegar strength changes as the tomatoes sit, so a second batch won’t pickle properly. If you love the flavor, it’s quick to whisk together a fresh pot of brine.

Juicy slices of pork tenderloin are pan-seared until golden, then simmered in a rich beer and beef stock sauce with soft onions and hearty cremini mushrooms. It’s easy comfort food, but it feels like you’ve actually put in way more effort than you did.

Ingredients

For the pork

• 1 pork tenderloin (about 1–1 1/4 lb / 450–550 g)

• 1/2 tsp fine salt

• 3/4 tsp freshly ground black pepper

• 3/4 tsp paprika (sweet or smoked)

• 3/4 tsp garlic powder

• 3/4 tsp onion powder

For the sauce

• 1 tbsp olive oil

• 2 tbsp unsalted butter, divided

• 1 large yellow onion, halved and thinly sliced

• 1/2 tsp salt, plus more to taste

• 4–5 oz cremini mushrooms, quartered (about 1 1/2 cups)

• 2 cloves garlic, minced

• 1/8–1/4 tsp red pepper flakes (optional, to taste)

• 1 tsp Dijon mustard

• 2 tsp soy sauce (or tamari)

• 1/2 cup beer (lager, amber, or brown ale)

• 3/4 cup low-sodium beef stock

• 1 1/2 tsp cornstarch

• 2 tbsp cold water

• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prepare the pork

   • Trim away any visible fat and silverskin from the pork tenderloin.

   • Slice into 1-inch thick medallions and pat dry with paper towels.

2. Season the medallions

   • In a small bowl, combine the salt, pepper, paprika, garlic powder and onion powder.

   • Sprinkle the seasoning over both sides of each medallion, pressing it in lightly so it sticks.

3. Sear the pork

   • Heat a large skillet over medium-high heat.

   • Add the olive oil and 1 tablespoon of butter.

   • When the fat is hot and shimmering, add the medallions in a single layer without crowding (cook in batches if needed).

   • Sear for about 3 minutes on the first side, until nicely browned, then flip and cook another 2 minutes.

   • Transfer the medallions to a plate; they will finish cooking in the sauce.

4. Cook the onions and mushrooms

   • Reduce the heat to medium.

   • Add the remaining 1 tablespoon of butter to the skillet.

   • Stir in the sliced onion, sprinkle with the 1/2 teaspoon of salt, and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

   • Add the mushrooms and cook for another 4 minutes, until they release their moisture and start to brown.

   • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

5. Deglaze and build the sauce

   • Stir in the red pepper flakes (if using), Dijon mustard and soy sauce.

   • Pour in the beer and beef stock, scraping up any browned bits from the bottom of the pan.

   • Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the alcohol cooks off and the liquid reduces slightly.

6. Thicken the sauce

   • In a small bowl, whisk together the cornstarch and cold water until completely smooth.

   • While the sauce is gently simmering, slowly pour in the slurry, whisking or stirring constantly.

   • Cook for 1–2 minutes, until the sauce thickens and coats the back of a spoon.

   • If it becomes too thick, add a splash of stock or water to loosen.

7. Finish the medallions

   • Return the pork medallions and any juices from the plate to the skillet.

   • Nestle them into the sauce and spoon mushrooms and onions over the top.

   • Simmer gently for 2–3 minutes, or until the pork is just cooked through and reaches an internal temperature of about 145°F (63°C).

8. Garnish and serve

   • Taste the sauce and adjust seasoning with more salt or pepper, if needed.

   • Remove from the heat, sprinkle with chopped parsley and serve hot over mashed potatoes, rice, buttered noodles, or with crusty bread.

Pin it for later! 🧡
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Video Recipe

How to Store & Reheat Leftovers

Fridge:
Let the pork and sauce cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. The sauce will thicken as it chills – that’s normal.

Reheating on the stove (best texture):

• Add the pork medallions and sauce to a skillet.

• Warm over low to medium-low heat, stirring the sauce and flipping the medallions occasionally.

• If the sauce looks too thick, stir in a splash of water, beef stock, or a little extra beer until it loosens up.

• Heat just until the pork is warmed through; avoid boiling so it stays tender.

Reheating in the microwave:

• Place a portion of pork and sauce in a microwave-safe dish and cover loosely.

• Heat in 30–40 second bursts, stirring the sauce and flipping the pieces in between, until hot.

• Add a small spoonful of water or stock if the sauce looks too thick or dry.

Freezing:
Because of the cornstarch and the onion-mushroom sauce, the texture can change a bit after freezing, but it still works if you need to:

• Cool completely, then transfer to a freezer-safe container or bag.

• Freeze for up to 2 months.

• Thaw overnight in the fridge, then reheat gently on the stove with a splash of stock or water to bring the sauce back to life.

Make-ahead tip:
You can slice and season the pork medallions a few hours in advance and keep them covered in the fridge. When you’re ready to cook, everything comes together quickly in one pan, making this an easy option for a weeknight dinner or casual date night at home.

It’s naturally vegan, gluten-free, dairy-free and sweetened with dates, agave and dried fruit — but it still feels like a proper cake, not “diet food”. The texture is firm enough to slice cleanly, yet creamy when you bite into it.

Perfect for birthdays, dinner parties, or anytime you want a show-stopping no-bake dessert.

Ingredients

For the crust 

• 2 cups whole almonds (285 g)

• ½ cup finely shredded unsweetened coconut (45–50 g)

• 1¼ cups soft pitted dates, packed (210–215 g)

• 1½–2 Tbsp agave syrup (about 36 g)

• 3 Tbsp melted coconut oil (about 40 g)

Use soft Medjool dates if possible. If they’re a bit dry, soak them in warm water for 5–10 minutes and pat dry before using.

For the raspberry coconut cream 

• 4 cups raspberries, fresh or thawed and well-drained (475–480 g)

• ½ cup dried cranberries, soaked and drained (70–72 g)

• About ⅓ cup agave syrup, to taste (115–125 g)

• ½ cup + 2–3 Tbsp melted coconut oil (125–135 g)

• 1 cup finely shredded unsweetened coconut (82–85 g)

• 2–3 tsp finely ground psyllium husk (8–9 g)

Soak the dried cranberries in warm water for 10–15 minutes, then drain very well. This softens them and helps them blend smoothly.

For decoration (optional)

• Fresh raspberries and blueberries

• A sprinkle of coconut flakes or shredded coconut

Equipment

• High-speed blender or very strong regular blender

• Food processor

• 9½-inch (24 cm) springform pan (or similar size)

• Parchment paper

Instructions

1. Prepare the pan

1. Line the bottom of a 9–10 inch (23–25 cm) springform pan with parchment paper.

2. If you like, lightly grease the sides with a bit of coconut oil so the cake releases more easily.

2. Make the crust

1. Process the dry ingredients:
   Add the almonds and shredded coconut to a food processor. Pulse until you get a fine, crumbly texture — you still want a little bit of texture, not almond butter.

2. Add dates and sweeteners:
   Add the dates, agave syrup and melted coconut oil.
   Pulse in short bursts until the mixture starts to clump together and feels sticky when pressed between your fingers.

3. Form the base:

   • Transfer the mixture to your prepared pan.

   • Press it firmly and evenly into the base using your fingers, the back of a spoon, or the bottom of a glass.

   • Make sure there are no gaps and that the layer is compact — this keeps the crust from crumbling later.

   Place the pan in the fridge while you prepare the cream layer. 

3. Make the raspberry coconut cream

1. Blend the fruit:
   In a high-speed blender, combine the raspberries and soaked, drained cranberries. Blend until you have a smooth, thick puree.

2. Add the coconut, coconut oil and sweetener:

   • Add the shredded coconut, melted coconut oil and most of the agave syrup.

   • Blend until the mixture is completely smooth, creamy and slightly glossy.

3. Taste and adjust:

   • Taste the cream and adjust the sweetness or acidity:

     • Add a bit more agave if you prefer it sweeter.

     • If your raspberries are very tart, you might need the full amount of agave.

4. Add psyllium (thickener):

   • Sprinkle in the ground psyllium husk in 2 additions, blending briefly after each one.

   • Don’t over-blend; once psyllium is in, the mixture will start to thicken and “gel” within 30–60 seconds.

5. Pour immediately:
   As soon as the cream starts to thicken, pour it over the chilled crust.
   Smooth the top with a spatula, tapping the pan gently on the counter to remove any air bubbles.

4. Chill and set

• Fridge option: Chill for 3–4 hours or until completely set and firm to the touch.

• Freezer option: Chill for about 1½ hours in the freezer for a quicker set. Don’t forget it in there — you want it firm, not rock-hard.

Once set, the surface should feel stable and the slices should hold their shape when cut.

5. Decorate & serve

1. Just before serving, decorate the cake with fresh raspberries and a sprinkle of coconut flakes or shredded coconut.

2. Run a thin knife around the edge of the pan, then release the springform ring.

For clean slices:

• Dip a sharp knife in hot water, wipe it dry, then slice.

• Repeat the dip-and-wipe step for each cut.

This cake yields about 16–18 slices and weighs roughly 3.3 lb in total.

Storage

• Fridge:
  Store covered in the refrigerator for 5–6 days. The texture actually improves after the first night as the flavors meld and the cream layer finishes setting.

• Freezer:
  Freeze individual slices or the whole cake (well wrapped) for up to 1 month.
  Thaw overnight in the fridge before serving, or let individual slices sit at room temperature for 20–30 minutes until pleasantly creamy.

Don’t lose this recipe—pin the photo below to your Pinterest board so you can find it anytime.

Texture Tips & Troubleshooting

• Want a firmer, cleaner slice?
  Add about 1 g more psyllium (a small pinch) or 5–10 g (1–2 tsp) more coconut oil to the cream layer.

• Prefer a softer, more mousse-like texture?
  Use slightly less psyllium (about 1 g less, or start with 2 tsp and see if you like the set).

• Using a smaller pan (8½–9 inch / 22–23 cm):
  The cake will be taller and thicker, which looks beautiful, but:

  • Add a tiny bit more psyllium or coconut oil for extra stability.

  • Allow additional chilling time so the center sets fully.

Video Recipe

Raw Note

To keep this cake truly raw:

• Melt the coconut oil very gently, using only warm water or the lowest heat possible.

• Try not to heat it above about 104°F (40°C). It should just be liquefied, not hot.

Serve chilled, enjoy the raspberry–coconut flavor, and store the rest in the fridge for an easy, no-bake treat over the next few days.

Ingredients

• 22 lb red sweet peppers (10 kg), thick-fleshed

• 6½ lb eggplant (3 kg)

• 1/3 cup distilled white vinegar, 9% (4-5 Tbsp / 60 – 70 ml)

• 3 Tbsp sugar (about 36 g)

• 4 Tbsp kosher salt (about 60 g; start with 3 Tbsp if using fine salt, then adjust)

• 1⅔ cups neutral oil (400 ml; sunflower or grapeseed)

Optional (scaled):

• 2–4 hot red chilies, roasted with the peppers

• 4–6 garlic cloves, roasted in skins

• 1 tsp smoked paprika

Yield: ~14–16 cups (about 7–8 pint jars).

Instructions 

1. Roast (bake)
   Preheat to 475°F (245°C). Line multiple sheet pans. Roast whole peppers/eggplants 25–35 min, turning, until peppers are blistered and eggplants collapsed. Expect 2–3 oven batches.

2. Steam & peel
   Pile into a big bowl, cover with a towel 15–20 min. Peel and seed peppers; scoop eggplant flesh. (Peel/seeds chilies; squeeze roasted garlic, if using.)

3. Drain well (crucial for thickness)
   Rough-chop, then transfer to a large colander (or two) set over a bowl. Weight it (plate + cans) and drain 1–2 hours (longer = thicker). Press gently; discard liquid.

4. Grind or pulse
   Process to mostly smooth (or grind for rustic texture). 

5. Cook down
   Warm 1 cup (240 ml) oil in a wide, heavy pot (or two pots) over medium. Add the purée and cook, stirring often, until reduced, thick, and glossy, 60–80 min (big batch = a bit longer).
   Drizzle in the remaining ⅔ cup (160 ml) oil in a few additions to build shine and body.

6. Season & finish
   Stir in vinegar, sugar, salt (and optional paprika). Simmer 5 min, then taste: gentle sweetness, balanced salt, bright clean finish. Adjust salt/vinegar to preference.

Jarring & Storage 

• Heat the jars: Place clean jars (without lids) in a 225°F (110°C) oven for 10 minutes; keep them hot until filling. Simmer lids/rings in hot water (off the boil).

• Fill hot: Ladle hot ajvar into hot jars, leaving ½ inch (1.3 cm) headspace. Wipe rims and apply hot lids.

• Storage:

  • Keep sealed jars in a cool, dark spot (a cupboard—not near the stove or in the sun). 
  • Best by 6 months for flavor and color. 
  • Before opening, check the lid: it should be firmly concave and not flex. If anything looks or smells off, don’t taste—discard.

• After opening use within 1-2 weeks. Always use a clean spoon so it stays fresh longer.

Save the image below Pinterest to come back when pepper season hits.

Video Recipe

FAQ: Ajvar (Smoky Roasted Red Pepper Spread)

What kind of peppers should I use for ajvar?
Use long, sweet red peppers—known in Serbia as roga/šilja (often sold as kapia, shepherd, bullhorn, Italian sweet/frying peppers). They’re meaty with thin skins, so they blister and peel easily and make a thicker, sweeter ajvar. If you can’t find them, use the thickest red bell peppers you can; texture will be a bit different but still great. Avoid hot peppers unless you want heat—add them sparingly.

What is ajvar?
A silky, smoky spread made from roasted red peppers with a touch of eggplant—common across the Balkans. Great on bread, with grilled meats, eggs, or cheese boards.

How do you pronounce “ajvar”?
“Eye-var.”

Is ajvar spicy?
Usually mild. Add roasted hot chilies (or a pinch of cayenne) if you like heat.

Why add eggplant at all?
It adds body and silkiness without muting the pepper flavor. You can make a pepper-only version; texture will be a bit firmer.

Why roast at high heat (e.g., 450–475°F)?
High heat blisters skins fast and builds smoky flavor without drying the flesh. Finish under the broiler if you want extra char.

Do I really need to drain the roasted peppers/eggplant?
Yes—water is the enemy of thick, glossy ajvar. A good 1–2 hour drain (weighted) means less stove time and better texture.

My ajvar is too thin—how do I fix it?
Keep simmering gently and stir often until a spatula dragged through the pot leaves a line that slowly closes.

Serving ideas?
Spread on toast or flatbreads, tuck into sandwiches and burgers, spoon over grilled chicken or sausages, or pair with feta, olives, and herbs. A drizzle of olive oil and a few chili rings look great on top.

You get contrast in every bite—crisp edges, juicy center, and a sauce that runs just enough to coat rice or soak into roasted or mashed potatoes. It’s fast (about 20 minutes), uses pantry staples, and doesn’t ask for a marinade or an oven—just heat, space in the pan, and a minute of patience for that deep golden crust.

Ingredients

Chicken

• 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  (Thighs: 1¼–1½ in / 3–4 cm; Breasts: 1 in / 2.5 cm)

• 1/3 cup all-purpose flour (50 g)

• 1 tsp kosher salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tbsp unsalted butter

• 1 tbsp olive oil

Honey-Butter Glaze

• 1/3 cup honey (110 g)

• 5 tbsp unsalted butter, cut into pieces (75 g)

• 2 tbsp apple cider vinegar

• 1 tbsp soy sauce

• Pinch kosher salt and black pepper, to taste

Optional (for flavor & garnish)

• 1/2–1 tsp red pepper flakes or hot honey

• 2 tbsp thinly sliced scallions or chopped chives

• 1 tsp toasted sesame seeds or crushed roasted peanuts/cashews

• Fine zest of 1/2 lemon or lime

Instructions

1. Prep the chicken
   Trim and pat dry.

   • Thighs: cut into 1¼–1½ in (3–4 cm) pieces.

   • Breasts: cut into 1 in (2.5 cm) cubes.

2. Seasoned flour
   In a bowl, whisk the flour, salt, onion powder, garlic powder, and black pepper.

3. Coat
   Add chicken and toss until lightly coated; shake off excess.
   Pro tip: Let the coated chicken sit 5 minutes so the flour hydrates and clings better.

4. Sear
   Heat a large skillet over medium-high. Add 1 tbsp butter + 1 tbsp olive oil until shimmering. Spread chicken in a single layer (work in batches if needed).

   • Thighs: Sear 3–4 minutes first side until deep golden; flip and cook 2–3 minutes more.

   • Breasts: Sear 2½–3 minutes first side; flip and cook 1½–2½ minutes more.
     Pieces should have crisp edges and reach 165°F / 74°C internally. Transfer chicken to a plate; reduce heat to medium.

5. Make the glaze
   In the same skillet, melt the remaining 5 tbsp butter. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt & pepper. Simmer 1–2 minutes, stirring, until glossy and the thickness of thin caramel.

6. Coat & finish
   Return chicken (plus any juices) to the pan; toss to lacquer. Taste and adjust seasoning. Add red pepper flakes or hot honey if you want gentle heat.

7. Serve
   Plate immediately. Garnish with scallions, sesame seeds or crushed nuts, and citrus zest. Great with jasmine rice, mashed potatoes, or charred green beans.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total: ~22–24 minutes

Don’t lose it—pin the image below and keep this honey butter chicken in your rotation.

Notes & Swaps

• Thighs vs. breasts: Breasts work—cut into 1-inch cubes and reduce sear time by ~1 minute per side to avoid drying.

• Extra crispy option: After tossing in seasoned flour, let chicken sit 5 minutes so the flour hydrates and clings better.

• Heat lovers: Add 1/2–1 tsp red pepper flakes or a drizzle of hot honey to the glaze.

• Gluten-free: Swap flour for fine rice flour or cornstarch (cornstarch crisps beautifully).

Honey Butter Chicken Video

That’s the whole trick—low and slow for texture, then high heat for bark. It’s an easy brisket recipe that doesn’t ask for a smoker, travels well for potlucks, reheats like a dream, and makes legendary sandwiches the next day. If you’ve been searching for oven-finished brisket with real BBQ vibes and a homemade BBQ sauce that clings to every slice, this is it: simple method, big flavor, and consistently great results.

Ingredients

Brisket

• 3–4 lb (1.5–2 kg) beef brisket, excess fat trimmed (flat or first-cut works great)

• 1 Tbsp olive oil (or neutral oil)

Dry Rub

• 1 Tbsp brown sugar

• 2 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp ground cumin

• 3/4 tsp dry mustard (mustard powder)

• 1 tsp kosher salt

• 1/2 tsp black pepper

BBQ Sauce (for cooking + glazing)

• 2 garlic cloves, minced

• 1/2 cup (125 ml) apple cider vinegar

• 1 1/2 cups (375 ml) ketchup

• 1/2 cup (110 g) packed brown sugar

• 2 tsp black pepper

• 2 tsp onion powder

• 2 tsp dry mustard (mustard powder)

• 1 tsp cayenne (use less for mild)

• 1 Tbsp Worcestershire sauce

Instructions

1. Season the brisket.
   Stir together all Dry Rub ingredients. Pat the brisket dry, drizzle with oil, and coat evenly with the rub (press it on so it sticks). If you have time, refrigerate 30 minutes up to 24 hours for deeper flavor; otherwise proceed.

2. Load the cooker.
   In the slow cooker, whisk the BBQ Sauce ingredients until smooth. Nestle the brisket into the sauce (fat side up if there’s a thicker cap).

3. Slow cook.
   Cover and cook on LOW for 8 hours for a 3 lb / 1.5 kg piece or up to 10 hours for a 4 lb / 2 kg piece, until fork-tender but still sliceable.

4. Reduce the sauce.
   Transfer the brisket to a sheet pan. Pour the cooking liquid into a saucepan and bring to a lively simmer over medium-high heat. Cook 8–12 minutes until glossy and thick enough to coat a spoon—it will thicken more as it cools.

5. Caramelize in the oven.
   Heat oven to 390°F / 200°C. Return the brisket (on the sheet pan) to the oven for about 15 minutes until light browning appears. Brush generously with reduced sauce and roast 5 minutes. Brush again and roast another 5–10 minutes, until the surface looks sticky and caramelized.

6. Slice & serve.
   Rest 10 minutes. Slice thinly across the grain. Serve with remaining sauce.

Alternative Methods

• Oven-Only Method:
  Place rubbed brisket in a Dutch oven with the sauce. Cover and cook at 300°F / 150°C for 3–4 hours (size-dependent) until tender. Uncover, reduce sauce on the stovetop if needed, then caramelize as written above at 390°F / 200°C with basting.

• Pressure Cooker (Instant Pot):
  Sauce + brisket in pot. Cook High Pressure 75–85 minutes (3–4 lb), natural release 15 minutes. Reduce sauce on the stove, then finish/brulee in a 390°F / 200°C oven with basting.

Planning game day or a family dinner soon? Save this to Pinterest so future-you can relax while the slow cooker does the work.

Tips for the Best Brisket

• Choose the cut: The flat/first cut slices neatly; the point is fattier and ultra-juicy.

• Don’t skip the reduction: That simmered sauce is the difference between “good” and glossy, stick-to-your-ribs great.

• Slice against the grain: This shortens the muscle fibers so every bite is tender.

• Make-ahead friendly: Brisket actually improves after resting in its sauce.

Make-Ahead, Storage & Reheating

• Make-Ahead: Cook fully, cool, and refrigerate brisket in sauce up to 3 days. Slice cold (easier, cleaner), then rewarm gently in a covered dish at 300°F / 150°C with extra sauce until hot.

• Freeze: Up to 2 months in airtight containers with sauce. Thaw overnight in the fridge.

• Reheat: Low and slow with a splash of water or stock to keep it glossy.

How to Serve

• Classic plate: Brisket, creamy mashed potatoes, buttered corn or green beans, and a pickle spear.

• Sandwiches/Sliders: Pile onto soft rolls with crunchy coleslaw and dill pickles.

• Bowls: Over rice or cheesy grits with charred broccoli.

• Leftovers: Quesadillas, baked potato toppers, brisket grilled cheese, or breakfast hash.

FAQs

Can I use a larger brisket?
Yes—scale the rub and sauce and extend cook time until fork-tender.

My brisket shredded—did I overcook it?
Likely a bit. Still delicious! Next time, start checking earlier; you want tender but sliceable.

Too sweet or too tangy?
Balance with small additions: a splash of vinegar for sweetness, a teaspoon of brown sugar for tang, or a pinch of salt to brighten.

New potatoes go in for the final stretch so they soak up all that flavor—no extra sides required. It’s a simple, one-pot routine with big payoff: sear for color, deglaze for depth, then let the oven do the work while you set the table.

Ingredients

• 3 lb chuck roast, patted dry

• Kosher salt & freshly cracked black pepper

• 1 Tbsp olive oil (or neutral oil)

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 yellow onion, roughly chopped

• 1 head garlic, cloves peeled (or 2 if you love garlic)

• 2 Tbsp tomato paste

• 1 cup dry red wine

• 2 cups low-sodium beef stock

• Fresh herbs: a few sprigs rosemary & thyme, 2–3 sage leaves, 1–2 bay leaves, handful of parsley stems

• 1 lb new potatoes, halved if large

Optional flavor boosts (choose 1–2): 1 Tbsp Worcestershire or soy sauce; 1 tsp balsamic vinegar.

Instructions

1. Season & preheat
   Pull the roast from the fridge 20–30 minutes ahead. Season all sides very generously with salt and pepper. Preheat oven to 325°F / 160°C.

2. Sear the beef
   Heat a large oven-safe pot (Dutch oven) over medium-high. Add oil, then sear the roast 3–4 minutes per side until deeply browned. Transfer to a plate.

3. Build the base
   Lower heat to medium. Add carrots, celery, onion, and garlic with a pinch of salt. Cook 5–6 minutes, stirring, until lightly caramelized.

4. Tomato paste = umami
   Stir in tomato paste and cook 2–3 minutes until it turns brick-red and smells sweet.

5. Deglaze & reduce
   Pour in the wine. Scrape up the browned bits. Simmer 3–5 minutes to reduce by about half.

6. Braise
   Return the roast (and any juices) to the pot. Add stock to come ½–⅔ up the sides of the meat. Tuck in the herb bundle (tie with twine if you can). Cover and bake 3 hours.

7. Add potatoes
   Carefully remove the lid, nestle potatoes around the roast, re-cover, and cook 1 hour more, until the beef is fork-tender and potatoes are creamy.

8. Finish the sauce
   Transfer meat and potatoes to a platter to rest 10–15 minutes (tent with foil). Skim fat from the pot. If you want a thicker sauce, simmer 5–10 minutes uncovered until glossy. Season to taste (salt, pepper, splash of balsamic or Worcestershire if needed).

9. Serve
   Slice or gently shred the beef. Spoon the pan sauce over the meat and potatoes. Scatter chopped parsley.

Tips for Success

• Go heavy on salt upfront. Big cuts need more seasoning than you think.

• Color = flavor. Take time to get a deep sear; it pays off in the sauce.

• Liquid level matters. You’re braising, not boiling—keep it below the top of the roast.

• Rest before slicing. Juices redistribute and the meat stays succulent.

This is the pot roast you’ll get asked for by name—save it before you forget.

Variations & Swaps

• No wine? Use extra stock plus 1 Tbsp balsamic or 1 tsp soy/Worcestershire for depth.

• Different potatoes: Fingerlings or Yukon Golds hold up best.

• Herb swap: If you’re out of sage/rosemary, thyme + bay still carries the dish.

• Veg add-ins: Chunked parsnips or mushrooms can go in with the potatoes.

Make Ahead, Storage & Reheating

• Make ahead: Even better the next day. Chill, then lift off the chilled fat cap and reheat gently.

• Fridge: Up to 4 days in an airtight container.

• Freezer: Up to 3 months (slice first and cover in sauce).

• Reheat: Simmer gently on the stovetop or cover and warm in a 300°F / 150°C oven until hot.

Alternate Methods

• Slow Cooker: Sear in a skillet, then transfer everything to the slow cooker. Cook 8–9 hours on LOW (add potatoes for the last 2–3 hours).

• Instant Pot: Sear on Sauté, deglaze with wine, add stock/herbs, pressure cook 60–70 minutes (natural release 15 minutes). Cook potatoes separately or in a steamer basket for 4–6 minutes after removing the beef.

FAQ

Can I use a different cut?
Yes—brisket or blade roast work well; plan for similar times until fork-tender.

How do I know it’s done?
It should shred with a fork. If using a thermometer, you’ll see collagen break down around 200°F / 93°C internal, but tenderness is the real test.

Too thin/too salty sauce?
Reduce to thicken. If salty, add a knob of unsalted butter, a splash of water/stock, or a pinch of sugar to balance.

If you’re planning a Christmas ham, Easter centerpiece, or a make-ahead main for a crowd, this spiral ham recipe is simple, reliable, and beautifully photogenic. You’ll brush on the glaze in stages for maximum shine and flavor, let it rest to stay succulent, then spoon over the pan juices so every plate gets a little extra gloss. Pair it with potatoes, green vegetables, and warm rolls, and you’ve got a centerpiece that feels special without being fussy.

Ingredients

• 11.5 lb fully cooked bone-in spiral-cut ham (10–15 lb range)

• ½ cup apricot preserves

• ¼ cup honey

• ¼ cup packed brown sugar

• ¼ cup Dijon mustard

• 3 Tbsp unsalted butter

Optional: Add a pinch of ground cloves or black pepper for a deeper flavor.

Instructions

1. Bring the Ham to Room Temperature

• Remove ham from the fridge and let it sit, covered, at room temperature for 2 hours.
  (If using a smaller 6–7 lb ham, 1 hour is enough.)

• Preheat oven to 325°F (160°C).

• Position rack in the lower third of the oven.

2. Make the Apricot Honey Glaze

• In a small saucepan, combine:

  • Apricot preserves

  • Honey

  • Brown sugar

  • Dijon mustard

  • Butter

• Place over medium heat and whisk until butter melts.

• Bring to a light simmer and cook for 1 minute, whisking constantly.

• Remove from heat — glaze should be smooth and slightly runny, like warm honey.

3. First Glaze & Bake

• Line a roasting pan with foil for easy cleanup.

• Place ham cut-side down in the pan.

• Brush with ⅓ of the glaze.

• Cover tightly with foil.

• Bake at 325°F (160°C) for 10–11 minutes per pound
  (around 2 hours for an 11.5 lb ham),
  until the internal temperature reaches 110°F (43°C).

Note: The ham is already cooked. You’re only reheating it gently.

4. Second Glaze

• Increase oven temperature to 425°F (220°C).

• Remove foil.

• Brush another ⅓ of the glaze over the ham.

• Bake uncovered for 10 minutes.

5. Final Glaze & Caramelization

• Brush on the remaining glaze.

• Return to oven and bake uncovered for 10 more minutes,
  or until glaze is bubbling and golden.

• Internal temperature should reach 130–135°F (54–57°C).

• Once out of the oven, it will rise to 140°F (60°C) — perfect serving temperature.

6. Rest & Serve

• Transfer ham to a platter.

• Let it rest 15–20 minutes before slicing.

• Strain pan juices through a fine sieve.

• Skim off fat, then spoon juices over slices before serving.

• Prep Time: 15 minutes

• Cook Time: 2 hours 20 minutes

• Total Time: 2 hours 35 minutes

• Servings: 20

Planning a holiday menu? Pin this apricot-honey ham so it’s ready when you are.

Tips for Best Results

• Heat gently to keep the ham juicy.

• Use a thermometer to avoid overcooking.

• Add flavor twists with:

  • 1 Tbsp orange juice

  • 1 Tbsp bourbon

  • A pinch of cinnamon or cloves

Make Ahead & Storage

• Make Ahead:
  Prepare glaze up to 3 days ahead. Store in fridge and reheat gently before using.

• Leftovers:
  Refrigerate sliced ham in an airtight container for up to 4 days.

• Freeze:
  Wrap tightly and freeze up to 2 months.

• Reheat:
  Cover slices with foil and warm at 300°F (150°C) until heated through.
  Add a spoonful of pan juices to keep them moist.

What to Serve With Apricot Honey Glazed Ham

• Creamy mashed potatoes or scalloped potatoes

• Roasted Brussels sprouts or green beans

• Buttery dinner rolls or cornbread

• Cranberry sauce or roasted carrots

FAQ – Apricot Honey Glazed Ham

What internal temperature should a fully cooked spiral ham reach?

• Heat to 130–135°F (54–57°C) in the oven. It will rise to about 140°F (60°C) while resting, which is ideal for serving.

How long do I bake a spiral ham?

• About 10–11 minutes per pound at 325°F (160°C), covered, until it reaches 110°F inside. Then glaze and finish at 425°F for caramelization.

Do I need to bring the ham to room temperature first?

• Yes. 1–2 hours at room temp (depending on size) helps it heat evenly and stay juicy.

Should I cover the ham while baking?

• Yes, for the first stage. Cover tightly with foil to prevent drying. Uncover only for the glazing/caramelizing steps.

Why place the ham cut-side down?

• It helps retain moisture and prevents the cut surface from drying out.

Do I need to score the ham?

• Spiral hams are already cut, so scoring isn’t necessary. If using a non-spiral ham, light scoring helps the glaze penetrate.

My glaze is too thick or too thin—how do I fix it?

• Too thick: Whisk in 1–2 tsp water or orange juice over low heat.

• Too thin: Simmer 1–2 minutes longer to reduce, or whisk in 1–2 tsp brown sugar.

Can I use something other than apricot preserves?

• Yes. Try peach, orange (marmalade), pineapple, or apple jelly. Keep total sugar roughly the same.

Can I reduce the sugar?

• You can cut honey/brown sugar by up to 25%. The glaze will be less glossy and slightly less caramelized.

Can I add bourbon or spice?

• Add 1–2 Tbsp bourbon to the glaze and simmer 1–2 minutes.

• For heat, add ¼–½ tsp red pepper flakes or a dash of hot sauce.

Is the recipe gluten-free?

• Yes, generally—just confirm your Dijon and preserves are certified gluten-free.

Can I use a boneless ham?

• Yes. Follow the same method and temperatures; boneless often heats slightly faster. Start checking temperature 15–20 minutes earlier.

What if my ham isn’t spiral cut?

• Score a diamond pattern about ¼-inch deep, and follow the same glaze schedule.

How do I keep the ham from drying out?

• Bring to room temp, cover during the main bake, use a probe thermometer, and avoid overshooting the final temp.

How much ham do I need per person?

• For bone-in ham, plan ¾–1 lb per person. Leftovers are popular, so err on the generous side for holidays.

Can I cook this in a slow cooker?

• Yes. Heat on LOW for 3–4 hours, brushing with glaze 2–3 times. Finish under the broiler for 2–4 minutes to caramelize (watch closely).

What about a convection oven?

• Reduce to 300°F (150°C) convection for the covered stage. Start checking temp 15–20 minutes earlier. Keep the 425°F finish for caramelization.

What if the glaze starts to burn at 425°F?

• Tent loosely with foil and finish baking, or lower to 400°F (205°C) and extend by 3–5 minutes.

Can I use the seasoning packet that came with the ham?

• You can, but the apricot–honey–Dijon glaze offers fresher flavor and better shine. Skip the packet or use it as a light base under this glaze.

How long should the ham rest?

• 15–20 minutes. Resting lets juices settle and finishes the carryover to 140°F.

How do I slice and serve a spiral ham neatly?

• Cut along the natural spiral slices, then run a knife around the bone to release sections. Spoon strained pan juices over slices.

Make-ahead tips?

• Glaze can be made 2–3 days ahead; refrigerate and warm gently before using.

• You can also bake to 110–115°F, cool, refrigerate up to 1 day, then rewarm covered at 300°F (150°C) to 125–130°F and finish with glaze at high heat.