A bone-in shank portion hardwood smoked ham is heated through and finished with a cherry bourbon glaze.

Cherry Bourbon Glazed Ham

Got another one for the baked ham collection y'all! 

This glaze idea came from Terry, one of our Facebook family members, when he mentioned and shared a cherry glaze he makes for the holidays, so I decided to give it a run with my own twists, of course!

I'm so far behind in getting this posted - it's just been one of those weeks - that I've no time to share the usual tips and such, so if you're cooking a ham for the first time, click through those previous hams I've posted to pick up on those.

A bone-in turkey breast, oven-braised in chicken stock with aromatics, in a covered pot and pictured here with a baked sweet potato and my Super Creamy Macaroni and Cheese.

Braised Turkey Breast

It's rare that I will cook a turkey or chicken without brining it first. Although I use an in oven thermometer {affil link} these days, there has been many a time that I thought I had that timing down perfect, only to result in an overcooked, tasteless and dry bird. It's not hard to do given how poultry is bred today. Those thermometers are a godsend, especially with roasting any meat.

A brine gives a little extra insurance against that, whether you're using a thermometer or not, as well as infusing some salty goodness into the meat. That said, since this turkey breast was going to be cooked with a braising method, I decided to give it a try without either. The braising process does wonders to meat and I was delighted with the result!