Maple glaze for ham
Easter for the family at my house.
I know a maple glaze should be a no-brainer, but this maple syrup is the fruit of our own labor- we tapped, collected, and boiled this particular liquid gold (and brown, in various shades), so we want to show off.
Instinct tells me that a simple, traditional glaze is probably best. You all, however, are always full of such great ideas that I'm throwing it out for opinions.
Thanks, by the way to so many posters here. I've learned so much on this site. Don't post much myself, for two reasons: 1) I'm a lousy typist. Stupid 70's high school me- didn't want to be trapped into being a secretary, so avoided learning typing). 2) Most times someone has already posted whatever I was going to say. You guys are quick!
I'd definitely keep it simple. Stir in a spoon of mustard and thin it with either a bit of bourbon or orange juice, depending on your tastes and whether you want to go a fruity route.
I mix about equal parts maple syrup and brown sugar, with a spoonful of mustard. The brown sugar makes the glaze a little thicker and sweeter, but doesn't overpower the maple.
I like this glaze. Just baste the ham every 15 minutes or so the last 45 - 60 minutes of baking.
3/4 cup maple syrup
1/2 cup orange marmalade
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
To Make Maple-Orange Glaze:
Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.