Flay's Southern Fare

Surprise your family with Molasses Bourbon Baked Ham, Red Rice and Shrimp, Twice Baked Sweet Potatoes and for dessert, Pecan Praline Cheesecake. That is what resident chef Bobby Flay is preparing Thursday on The Early Show.

The following are his recipes:

Molasses-Bourbon Glaze
Serve: 8-10

Molasses-Bourbon Glaze
2 cups molasses
1/2 cup bourbon
1/4 teaspoon coarsely ground black pepper

Place molasses and bourbon in a small pan and simmer over low heat for 5 minutes. Stir in the black pepper and remove from heat and let cool slightly.

For the ham
1 cooked ham, 12-15 lbs, fat trimmed
Molasses-Bourbon Glaze (recipe above)

Method:

• Preheat oven to 325 degrees F. Place the ham in a large baking dish and bake until warmed through, approximately 1 hour. During the last 10 minutes of baking, brush the entire ham with the glaze. Remove from the oven and brush with more of the glaze. Let rest 15 minutes before slicing.

Red Rice
3 tablespoons olive oil
1 red pepper, finely diced
1 poblano pepper, finely diced
1 rib celery, finely diced
1 red onion, finely diced
2 cloves garlic, finely diced
1 1/2 cup long-grain rice
1 1/2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 cups water
2 teaspoons chipotle pepper puree
Salt and freshly ground pepper
Parsley

Method:

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat.
   
2. Add the peppers, celery, onion, garlic and cook until soft, about 5 minutes.
   
3. Add the rice and stir, coating the rice with the mixture.
4. Stir in the tomatoes, tomato paste, water and chipotle and season with salt and pepper. 5. Cover the pot, decrease the heat to low and cook until rice is tender and the liquid is absorbed, about 18-20 minutes.

24 large shrimp, shell on and deveined
1/4 cup olive oil
Kosher salt and coarsely ground black pepper

Method:

1. Preheat oven to 450 degrees F and place a baking sheet on the center rack.
2. Place shrimp in a bowl. Toss the shrimp in the olive oil and season liberally with the salt and pepper.
3. Arrange the shrimp in a single layer on the hot baking sheet and roast for 4-5 minutes or until just cooked through.

1. Transfer the rice to a large platter. Then arrange the shrimp over the rice.
2. Let everyone serve themselves.

4 large sweet potatoes, scrubbed
1 1/2 cups heavy cream
1 tablespoon chipotle in adobo, pureed smooth in blender
1 stick unsalted butter, softened
1/4 cup maple syrup, plus 2 tablespoons
Salt and freshly ground pepper
Special Tool: potato ricer

Method:

1. Preheat oven to 375 degrees F. Place potatoes on a baking sheet and bake in the oven until soft, 45-50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.
2. Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan.
3. Stir the warm cream/chipotle puree, butter and 1/4 cup of the maple syrup into the sweet potato mixture and stir until combined.
4. Season with salt and pepper to taste. Fill each of the skins with the mixture, place back on the baking sheet and bake until golden brown.
5. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.