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Favorite glaze for ham?

m
mothrpoet Feb 23, 2013 02:09 PM

I like just a little bit of texture and sweet taste on the outside of the Easter ham, and I have found mixing brown sugar, mustard, orange juice and rind,and ras-al-hanout is a nice enhancement. If you don't have ras-al-hanout, curry powder works well, also. Just a smidge, to give it that elusive, spicy pop! What do you like?

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  1. Becca Porter Feb 24, 2013 03:42 PM

    Monte's from the NYT's cookbook.

    1. Antilope Feb 24, 2013 03:53 PM

      Pineapple Brown Sugar Sauce for Baked Ham

      It seems there is never enough sauce to go with the
      baked ham. This recipe will solves that problem by
      making extra sauce to serve on the side with the ham.

      Makes about 2 cups

      1 tbsp cornstarch and 2 tbsp cold water, mixed well
      1 cup brown sugar
      1 (8 oz) can crushed pineapple, with juice
      2 tbsp lemon juice, bottled ok
      1 tbsp prepared plain yellow mustard or dry mustard
      1/8 tsp salt, optional

      Add cornstarch and cold water to a cup and stir until a smooth paste forms.
      Place all ingredients in a small saucepan and stir until well mixed.

      Set burner heat to medium and stir constantly while heating, to prevent scorching.
      Continue heating and stirring mixture until it comes to a boil.
      Simmer for 2 minutes still stirring constantly until mixture thickens.

      If mixture is not thick enough, mix another 1 tbsp of cornstarch with
      2 tbsp cold water, stir into pan and simmer for a minute or two more.

      Pour finished sauce into a serving bowl with ladel and serve with sliced baked ham.

      1. tim irvine Feb 24, 2013 04:01 PM

        I like stone ground mustard with apricot jam.

        1. THoey1963 Feb 24, 2013 05:50 PM

          We don't like sweet foods. For Christmas, I bought a black pepper ham. After bringing it to room temperature, I covered it with spicy brown mustard and put it my crockpot with some ginger ale to keep it moist. Kept basting it until it was warmed through. Was tasty and tender.

          1. kaleokahu Feb 24, 2013 09:37 PM

            Whatever you use to glaze early in cooking, a clear home-made red currant jelly is my favorite way to bring the glistening joint to table. Do it right, and jaws drop...

            1. j
              jammy Feb 25, 2013 05:50 AM

              Maple syrup, in the last 20 min to half hour of cooking.

              1. j
                jujuthomas Feb 25, 2013 06:55 AM

                ginger jam

                1. Hank Hanover Feb 25, 2013 08:23 AM

                  I like this glaze.

                  Maple-Orange Glaze


                  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.
                  Baste ham every 15 minutes the last hour in oven.

                  1. t
                    truman Feb 26, 2013 11:56 AM

                    We love love love Alton Brown's City Ham, which we call Crack Ham (http://www.foodnetwork.com/recipes/al...). Spicy brown mustard, brown sugar, bourbon/apple juice, and crushed gingersnaps. It's more of a solid crust than a glaze, which leads to crust-stealing before the ham even makes it to the table.

                    1. h
                      HillJ Feb 26, 2013 06:40 PM

                      pomegranate molasses, straight out of the bottle. slather the ham and bake until a nice glazy crust forms. Serve with a side of the glaze for additional dipping. Delicious.

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