Does anyone have a receipe for a ham glaze? I'm looking for something different to use for tonight's dinner.

Question

Thanks in advance for your help. I'm just sick of the pineapple and cloves that I always use.

Answer 1

Well, one of the Glazes I like to use most is the Pineapple Glaze.

Before you throw the ham in the oven, take sliced pineapple (I use the canned kind) and stick them to the ham with a toothpick you can also add other fruit, like cherries, apples and pretty much anything you can think of. Toss the ham in the oven. Take about a cup of brown sugar and the pineapple juice left in the can, and heat it up until the mixture is thick. For the last hour spread the mixture on the ham.

Answer 2

Look in your home for a jar of jelly. (Not grape or blueberry or other purple berry)) if you have apple, cherry, raspberry, peach, orange etc. that would be great.

Dump the whole jar into a sauce pan and melt the jelly down to a liquid.

Take it off the heat and make this thick sticky sauce:

Take some maple syrup, 1/4 cup of vinegar (preferably balsamic aged) and if you have it some powdered mustard like Coleman's yellow and add it to this sauce.Dijon style mustard works great too. And if you have a jar of marachino cherries around, pour some of the liquid into the sauce also. Add a little honey if you want also. Take a cup or two of brown sugar and more mustard and add it to the sauce quick and then spread it over the ham and bake it. The sugar and mustard will make a crusty glaze that's out of this world. It's very similar to what the Heavenly Ham glaze is.

Answer 3

HAM WITH BOURBON, MOLASSES, AND PECAN GLAZE

1/2 cup apple juice (preferably fresh unfiltered)
1/4 cup bourbon
1 3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground
1/4 cup mild-flavored (light) molasses
3 tablespoons dry mustard

1 whole bone-in 16- to 18-pound ham

Tangerine Chutney
Buttermilk Spoon Bread

Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)

Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.

Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.

Meat tip: Choose a bone-in ham or a boneless ham that has the natural shape of a leg. Don't use a pre-formed ham (known as deli ham), which is best sliced cold for sandwiches.

Makes 12 servings.

Answer 4

Actually I have a recipe for the whole ham....
I watched Conan O'Brien the other evening with his guest British Chef Nigella Lawson. They prepared a Ham cooking it in Cherry Coke. It sounded so good I tried it. It was great! There is a glaze recipe also... http://www.nigella.com/recipes/recipe.asp?article=149

Answer 5

my grandma alway uses coca cola and its fabulous~
but here's my favorite from epicurious.com- my favorite recipies site...

BALSAMIC- AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS
2 pounds pearl onions
1 cup (packed) dark brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup (1/2 stick) butter, diced
1 teaspoon salt
1/4 teaspoon ground black pepper

1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.

Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.

Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.

Makes 12 servings.
Bon Appétit
April 2002


ENJOY!!

Answer 6

Glaze your ham in syrup and brown sugar.Its yummy for the tummy.

Answer 7

My husband taught me to use gingerale. I thought it was strange, but it was awesome. You can add some brown sugar and maybe some soy sauce to it. Instead is pineapple, what about canned mandarin oranges?

Answer 8

Try.... using some salsa ( i use med ) and some peach reserves
and soy sauce, and garlic, and five season, and a little chili powder. with a little brown sugar.
You have a little sweet n sour going on.
Everyone seems to like it.

Answer 9

Any good whiskey brown suger a wee bit of mustard and molassas..

Answer 10

Try honey and coca cola or dr pepper.