1 7-to-8-pound bone-in ham
1½ teaspoons dry mustard powder
1 cup John Henry Sugar Maple Rub & Seasoning
¼ cup dry sherry
Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.Combine the mustard and the John Henry Sugar Maple Rub & Seasoning in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.
1 (3 pound) beef tenderloin roast
3/4 cup Ole Ray's Apple Cinnamon BBQ Sauce
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C).
Place roast into a shallow, glass baking dish. Pour Ole Ray's Apple Cinnamon BBQ Sauce and melted butter over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
1 1/2 tablespoons Hellfire Fear This Hot Sauce
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 tsp. dried oregano
6 oz. andouille sausage, sliced
2 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium chicken stock1 (15-oz.) can crushed tomatoes
1 c. long grain rice
2 tsp. Old Bay seasoning
1 lb. medium shrimp, peeled and deveined
2 green onions, thinly sliced
In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.Add chicken broth, crushed tomatoes, rice, Hellfire Fear This Hot Sauce, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.Add the shrimp and cook until pink, 3 to 5 minutes.Stir in green onions just before serving.