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Recipe for candy-like ham glaze?

6
60s Girl Dec 10, 2009 10:00 AM

A friend of mine loves commercially prepared, sprial sliced hams with that sugary glaze that breaks off in chunks.

I'd like to try making him a ham similar to this for Christmas. I can't spiral slice it, but I'm hoping to reproduce the glaze somehow. The only glazes I've ever used have been syrupy with a texture that remains soft and sticky after baking.

Any recipe ideas are much appreciated!

  1. lollya Dec 10, 2009 11:17 AM

    i have done a bourbon - brown sugar glazed... it turned out fabulous...let me know if you want the recipe and i'll dig it up. :)

    2 Replies
    1. re: lollya
      6
      60s Girl Dec 10, 2009 11:31 AM

      Sure lollya, that sounds fabulous! I'd love to have it. Thanks in advance.

      1. re: 60s Girl
        lollya Dec 10, 2009 02:28 PM

        http://www.epicurious.com/recipes/foo...

        good luck! i just spread it all over (a couple times through the baking process) and then reserved the rest for people to pour on at the table. :)

    2. TrishUntrapped Dec 10, 2009 12:08 PM

      One of the secrets I learned for getting a candy-like glaze is to cook the glaze ingredients until they get very very sticky. It gets harder as it cooks on the ham. This is one of my favorites:

      Plum Glaze for ham

      GLAZE:

      1/4 cup chutney, chopped
      1/4 cup plum jam
      1/2 cup brown sugar
      1 teaspoon rice wine vinegar (or white wine vinegar)
      1/8 teaspoon Tabasco
      1 tablespoon Dijon mustard
      1 clove garlic, minced

      Combine ingredients in a small saucepan and simmer gently till thickened. Spread on ham, and use to baste.

      1 Reply
      1. re: TrishUntrapped
        6
        60s Girl Dec 11, 2009 08:39 AM

        Thank you Lollya and Trish! Guess what I'll be doing this weekend... ;-) I'll let you know how it all turns out.

      2. 6
        60s Girl Dec 14, 2009 10:24 AM

        Well Lollya and Trish, just wanted to let you know that two events conspired to prevent me from making this ham this weekend: a rotten cold, and absolutely awful weather on the East coast. Oh well. It's definitely on my Christmas radar screen though. Good thing it's only mid-month!

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