Ham Glaze???

Question

What kind of glaze do you put on your ham?

I usually do a mixture of brown sugar and orange juice, and then I add pineapple rings and maraschino cherries....

But Im looking for different glazes, so suggestions are appreciated!!!

Answer 1

Easiest thing to do is spread a whole jar of marmalade over the ham. My mum used to do this & if you keep basting it throughout cooking it ends up carmalised & crispy

Answer 2

you can make glaze many ways

sometimes i use

orange juice and brown sugar
pineapple juice and brown sugar
mustard and brown sugar
honey and brown sugar

the recipes depend on you and what you like. but in the bottom of my ham pan i place very little water to keep it from burning in the beginning. make sure you do not use a lot because the ham will produce its own juice. i place cloves at the bottom of the pan with the water. i use toothpicks to fasten pineapples to ham and place about a quarter of the mixture over the ham then cover. when ham is almost done, i add the rest of the glaze and allow to bake. this way the glaze sticks to the ham.

Answer 3

HAM GLAZE 1 c. golden brown sugar, firmly packed 1/2 c. orange juice 1/2 c. honey Combine sugar, juice, and honey. Remove ham 30 minutes before baking ends; remove drippings. Score top of ham in criss-cross pattern. Cover ham with glaze. Bake in hot oven (400 degrees). Continue to baste ham with rest of glaze, in 2 or 3 applications every 8-10 minutes. Do not baste ham with rest of glaze that has run down into drippings as it dulls luster of glaze.

Answer 4

We don't like the sweet glazes, so this is the one we always use.

1 fully cooked ham, about 3 to 4 pounds
1 cup beer
.
Beer Glaze
.
1 cup brown sugar
1 tablespoon flour
1 teaspoon dry mustard
2 tablespoons red wine vinegar
beer to make a smooth paste

Rub it all in and cook as normal. Baste occasionally.

Answer 5

I use a jar of apricot or peach preserves and a 1/2 cup of pineapple juice and a teaspoon of dijon mustard mixed together and glaze it over the ham. I also marinate the ham overnite in pineapple juice to ensure a sweet flavor instead of a salty taste...

Answer 6

I use brown sugar and mustard. Stir the mustard and sugar together and pour it over the ham. Add pineapple rings and maraschino cherries. Good eating!

Answer 7

HAM WITH APPLE MUSTARD GLAZE

For special cut fully cooked ham this glaze can be made up to 1 week ahead.

GLAZE:

1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice
1/8 tsp. ground cloves

1 (7-9 lb.) shank portion spiral cut ham

For Garnish: Fresh pineapple wedges.

Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven.

Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving.

To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.

PLUM - GLAZED HAM

Precooked ham
Whole cloves

GLAZE:

1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white wine vinegar)
1/8 tsp. Tabasco
1 tbsp. Dijon mustard
1 clove garlic, minced
1/2 c. brown sugar

Preheat oven to 325 degrees. With a sharp knife remove any rind and excess fat from ham. Score remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Place ham on rack in roasting pan. If the ham weighs under 8 pounds, plan to cook it for 18 to 24 minutes a pound. If it is larger, cook it 10 to 15 minutes a pound.

In a saucepan combine chutney, plum jam, vinegar, Tabasco sauce, mustard and garlic. Heat until mixture is syrupy.

1 hour before ham is ready, spread chutney mixture evenly over top and sides of ham. Cover surface of ham with brown sugar and continue baking until it has reached and internal temperature of 125 to 130 degrees. if you use an uncooked cured ham (be sure to ask your butcher), it must be baked longer to reach an internal temperature of 160 degrees.

Answer 8

i use whole cloves to fasten pineapple rings all over the ham, then pour a bottle of ginger ale or cola over the ham and keep basting as it cooks. YUM! good luck

Answer 9

I don't have anything better. I like what you have.

I could make a suggestion of apple juice instead of orange juice or maybe cranberry juice. ??

I don't like cloves! or whatever those little spikey things are they stick in hams.

Looks pretty.

Taste... not pretty.

Answer 10

Try maple syrup. I love to drizzle maple syrup on my ham to bake it!!!