Just wondering if anyone has a special procedure or ooncoction for glazing ham for Easter. I usually either use the packaged glaze - or I cover the ham with pineapple slices & maraschino cherries and a combination of pineapple juice and brown sugar - done during the last 30 / 40 minutes of baking. I would love to hear everyone's ideas. Thanks.
I've used several things to glaze ham altho never used a recipe. Brown sugar and pineapple juice works well but I also like orange marmalade or peach or apricot jam.
Some recipes for ham glaze here: http://www.recipetips.com/reci...am-glaze-recipes.asp
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I like to add Dijon mustard to the pineapple juice/brown sugar glaze to balance out the sweetness with a little tart kick.
I use the pineapple, brown sugar, dash of cloves and dry mustard. The dry mustard is just a different taste from the Dijon mustard. Plus it usually have dry rather then Dijon.
Not sure if this counts as a "glaze" but DH and I started making baked ham a little differently a few years ago and it has caught on with many friends and family members who tasted it.
Open a bottle of beer and let half of it go flat (drink the other half - don't want any waste ), mix together the flat beer, some brown sugar (to your taste as some like more sweet than others) and then the juice from a one 16 oz. can of sliced pineapple reserving the slices. (I'm sure that fresh would be better but we don't live in Hawaii ).
Pour it over the entire ham, bake as you wish and baste occasionally - uncover and top with the pineapple slices about 15-20 prior to serving - turns out moist and flavorful every time. Put remaining juices into a gravy boat to pass around the table after the ham.
Pretty simple but everyone who has tried it ~ loves it!
IR: how long do you have to let the beer sit before calling it "flat?" Your glaze sounds intriguing with the beer.
nance, I've never really timed it but 2-3 hours should do it ~ you know it's flat when no more bubbles!
PS. And it doesn't have to be totally flat ~ I've made it with beer that was freshly opened when I forgot to "pop the top" ahead of time.
And it doesn't have to be any fancy type of beer. Plain old regular Coors or Budweiser will do but avoid the "light" versions as they don't have as much flavor. And, don't worry, you don't taste the beer and all of the alcohol is gone with the cooking - think it's the hops and malts that add the flavor.This message has been edited. Last edited by: Idaho Resident,
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