anyone have a good recipe for a glaze for a ham?

Answer 1

This one is from Food Network - It's a Barefoot Contessa recipe.....

6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Answer 2

We love this one, we had it last year for Easter, we don't like super-sweet glazes.

INGREDIENTS:
1 fully cooked ham, about 3 to 4 pounds
1 cup beer
.
Beer Glaze
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1 cup brown sugar
1 tablespoon flour
1 teaspoon dry mustard
2 tablespoons red wine vinegar
beer to make a smooth paste
PREPARATION:
Place ham in uncovered roasting pan. Pour 1 cup of beer over the ham; bake at 350° for 1 hour; baste with drippings every 15 minutes. Meanwhile, combine ingredients for beer glaze. Remove ham from oven and score fat diagonally in a criss-cross fashion. Stud with whole cloves and spread with beer glaze. Roast for 30 to 45 minutes longer, or until well glazed and cooked through. The internal temperature of a fully cooked ham should be 135°.

Answer 3

1 (15.25 ounce) can sliced pineapple, drained with juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar
DIRECTIONS
Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

Answer 4

Here are a few ideas:
oj and brown sugar
pineapple juice and honey mustard
Grade A Maple syrup and dijon mustard
Apricot preserves and spicy mustard

Answer 5

Mix Canadian maple syrup with brown sugar till thick and baste every hour.