Spiced Up Sweet Potato Fries
4 sweet potatoes,scrubbed, peeled and cut in wedges
2 TBSP olive oil
1/2 TBSP C&C Chipotle Chinese 5 Spice
1/2 TBSP brown sugar
Salt to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Toss sweet potatoes and oil together in a large bowl.
Whisk brown sugar,C&C Chipotle Chinese 5 Spice, and salt together in a small bowl;sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
Roast in the preheated oven until potatoes are tender, 25 to 30 minutes.
Hickory Smoked Glazed Ham
One half cooked ham, bone in, ready to eat, approximately 10 lbs
3 TBSP melted butter
1 TBSP C&C KC BBQ Blend
1/4 cup apple cider vinegar
1/4 cup honey
1 TBSP brown sugar
1 tsp Worcestershire sauce
Let ham come to room temperature. Score fat if not already done. Preheat oven to 325 degrees F.
Mix C&C KC BBQ Blend and the hot melted butter and let sit two minutes. In a small saucepan on high heat, let the cider vinegar reduce from 1/4 cup to 1 TBSP, remove from heat. Whisk in the butter and spice. Add the honey, the brown sugar, and the Worcestershire sauce.
Using a pastry brush, brush 1/3 glaze on the ham making sure to get into the score marks. Reserve the rest of the glaze.
Place ham in oven. Cook for 10 minutes per pound, until the internal temperature of the ham is 110-120 degrees F. Baste the ham with the glaze a couple of times during cooking. If glaze is at risk of getting too browned, cover with a piece of foil.
Take the pan out of the oven and brush the ham all over with pan juices. Cover with aluminium foil and let rest for 15 minutes before serving.