Favorite glaze for ham?
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?
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.
I like this 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.
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.