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Feb 23, 2013 02:09 PM

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?

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  1. Monte's from the NYT's cookbook.

    1. 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. I like stone ground mustard with apricot jam.

        1. 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. 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...