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  #1  
Old 04-06-2015, 11:34 AM
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Default Glazes for Ham

Blueberry-Chipotle Glaze for Ham

Ingredients
1/3 cup blueberry preserves
2 tablespoons finely chopped chipotle chilies in adobo sauce (from 7-oz can)
2 tablespoons packed dark brown sugar
Directions
In small bowl, mix all ingredients with whisk until well blended.
Brush glaze over ham during last 45 minutes of baking.

Brown Sugar-Mustard Glaze

Ingredients
1/2 cup packed brown sugar
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon pineapple juice

Directions
In small bowl, mix all ingredients with whisk until well blended.
Brush glaze over ham during last 45 minutes of baking.


Orange-Soy Glaze

Ingredients
Juice of 1 large orange (about 1/2 cup)
1/2 cup packed brown sugar
1 tablespoon soy sauce
1 teaspoon Dijon mustard

Directions
In small bowl, mix all ingredients with whisk until well blended.
Brush glaze over ham during last 45 minutes of baking.

Pineapple-Ginger Glaze

Ingredients
3/4 cup packed brown sugar
1/2 cup pineapple juice
1/2 teaspoon ground ginger

Directions
In small bowl, mix all ingredients with whisk until well blended.
Brush glaze over ham during last 45 minutes of baking.

Honey-Sriracha Ham Glaze

Ingredients
1/2 cup honey
2 tablespoons packed brown sugar
1 to 2 tablespoons Sriracha sauce, or to taste
1 clove garlic, finely chopped

Directions
In small bowl, stir together all ingredients. Brush over ham the last 45 minutes of baking.

Also works well as a glaze on chicken or pork chops, or even as a chicken wing sauce.
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  #2  
Old 03-18-2016, 06:10 PM
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Default Re: Glazes for Ham

I bought a 10 lb ham ($.79 a pound Ė couldnít pass it up!) shank portion, to cook this weekend. Itís been decades since Iíve cooked one of these in the house (I normally smoke them), and I have some questions.

I love boiled smoked shoulder, but this cut looks more like the traditional baked ham. If I bake it, I am thinking of scoring it and glazing it, but I donítcare for the traditional cloves, pineapple and sugary glaze.
I found an Asian glaze that I would adapt as follows:

Asian Ham Glaze
1 cup Hoisin Sauce
3T. honey
3T. rice vinegar
1T. soy sauce
1 T. mustard
1 cup water
(not sure if I want to put in the 5-spice powder they recommend ... maybe)

Looking for your opinions:

Do you think they mean prepared mustard or dry mustard in the above glaze?

Do you think I could boil this and it will be great?

Do you think I can bake it without any glaze and it will be great?

Should I score right through the skin and leave it on the whole time I bake it? Or leave the skin whole and remove it 2/3 of the way through baking, then score the fat and glaze?Or not glaze?

What would YOU do with this ham OTHER than cloves, pineapple, brown sugar glaze????

Thanks in advance for your opinions!

Lee
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Old 03-18-2016, 08:46 PM
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Default Re: Glazes for Ham

Good buy. I don't care for spiral cut hams as thy dry out too much.

I'm old school and prefer a clove, pinapple and brown sugar glaze.

I'm jealous - we won't have ham for another week and it will be incorporated in scolloped potatoes.
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Old 03-21-2016, 06:03 PM
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Default Re: Glazes for Ham

John! I found the answer to a juicy spiral cut ham!

When I was still pondering what to do with my monster ham, I happened to look over my shoulder at my cookbook bookcase and spotted my America's Test Kitchen book. Checked it out and lo and behold, a technique for baking a spiral cut ham (mine was not spiral cut, but I figured it would work for me, too).

ABSOLUTELY the juiciest ham I've ever had, including boiled ham!!!

I served it with an ATK's recipe for Mustard Sauce with Shallots and Vermouth http://www.cooksillustrated.com/reci...arch_results_1 ( If anyone can't see the recipe here and wants it, let me know and I'll post or PM it.)

And asparagus and some noodles that have the same calories and MORE fiber than whole wheat noodles!


ATK's Juicy Baked Spiral Cut Ham

Take the ham out of the fridge 90 minutes before you put it in the oven. Plan on 14 minutes per pound.

Preheat the oven to 250. Put the ham in an oven bag, tie the top of the bag, trim the top, cut 4 slashes in the bag.

Bake the ham 14 minutes per pound (for a fully cooked ham, that is) until it's about 100 degrees internal. Then take the ham out of the oven and let it rest in the bag for 40 minutes.

Slice and serve.
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  #5  
Old 03-21-2016, 06:14 PM
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Default Re: Glazes for Ham

Thanks Lee, that looks good. The mustard sauce sounds delicious, too.

Cooks Illistrated wants your money to see their recipes, methinks.
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Old 03-21-2016, 06:58 PM
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Default Re: Glazes for Ham

I've used Crosse&Blackwell or Reese through the years and have found that Reese tastes a lot better.
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Old 03-22-2016, 08:52 PM
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Default Re: Glazes for Ham

This could be used as a glaze, but my mother used to make this as a side dipping sauce for ham.

The ratio for the original recipe was 50-50 but I prefer 60-40 Welches grape jelly and Frenches is yellow mustard. Now you could very the mustard to a hot mustard or not but the basic recipe Welches grape jelly and Frenches yellow mustard 60-40...

These are 2 basic ingredients that are found in most pantries so put a couple teaspoons together and see whether or not you like it. If I'm making ham I always make a little bit of this in memory of my mother. And it was damn good also.
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