I'm looking for your best ham glazes. I'm having ham for Christmas dinnner and need some ideas on favorite glazws. Thank you all in advance
We LOVE this!
1 fully-cooked shank half ham, bone-in(pre-sliced is best)1 cup sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground clove1/4 teaspoon paprikadash ground gingerdash ground allspice 1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.2. Mix the remaining ingredients together in a small bowl.3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer, pre-sliced surface.5. Turn the ham onto its flat end on the plate. Use a blowtorch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.From: http://www.topsecretrecipes.comMakes 1 holiday ham.
Well, I was going to do the "Honey Baked" ham, but then I saw this recipe and since i love pineapple and cloves on ham so much, I thought i'd do this one this year. Going to make it for a party on the 22nd so i'll post a review on what everyone thinks of it.
This is a different Ham Recipe~Moist Glazed Ham~ Posted by: cllw Replies: 0 Posted on: 10/14/2007 11:36:51 AM #T896670 I haven't tried this, but I thought it looked interesting. I am curious as how sweet this would be with a pound of brown sugar!Linda
Moist Glazed Ham
Ingredientsa large whole ham whole cloves 1 pound of brown sugar one can of Classic Coke burgundy winepineapple juice
DirectionsPreheat the oven to 400 degrees
Remove the rind from a large whole ham and score the fat in the traditional diamond pattern.
Stud it heavily with whole cloves and place it in a large roaster.
Pack One whole pound of brown sugar on to the top of the ham just as thick and as high as you cant pack it. Dont worry about the part that falls off it will be left in the pan to melt into the glaze
Put this in the 400 degree oven for thirty to forty minutes until the brown sugar begins to melt.
Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar.
Reduce the oven temp to 325 degrees.
For the remaining basting you will use a mixture of half burgundy wine and half pineapple juice basting every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. The idea is to keep the meat super moist for the whole time it is cooking.
You may "tent it" with foil the first 3 and a half hours and I always do if I have a lot going on and might become distracted. This will be the best tasting ham you have every ate so be willing to devote a little extra time to it.
Boy, I feel "guilty" with my "recipe" as it's not very involved!! Score the ham...pour some Vernors ginger ale over it...baste ham with more Vernors every 30 mins or so while baking. I use 1-2 cans, depending on the size of the ham. Makes a great "ginger-y" gravy with the drippings.
Guess this isn't worth much though if you don't have Vernors ginger ale in your area!!
The one I'm using this year is:
1/2 cup Dijon mustard
1/2 cup orange marmalade
1 tsp. cracked black pepper
Brush on during last 30 minutes of baking
Glazes I've used in the past (and loved all of them):
1. Orange juice and brown sugar
2. Plum jam
3. Cranberry sauce heated until it melts
4. Brown sugar, honey and spicy coarse grain mustard
5. Crushed pineapple, brown sugar and honey
6. Apricot preserves
7. Cherry jam
This is what I have used for the past 30+ years. It's the entire recipe including the glaze. MM
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home for 17 years.
To Suzycreamcheese,Deonia,Sparty(maybe can use different brand gingerale) NavyGrammy TX andMarineMom Texas. Thank you all for your recipes. They are all great. I'll have my DH pick the one that he thinks is the best, then of course we'll use the one I pick...lol Thanks again. Oh Deonia I loved that picture you sent. I wish I knew how to do all that stuff. It would take a classroom of teachers just to teach me...lol...I'm so dense. I would need someone to tell me word by word on how to do things on here...I'm so slow. Years ago I knew how to do everything on a computer, but then my computer crashed and I could't aford a new one for a few years and forgot everything I was shown. Oh well, someday I'll get it back....Again thanks to all of you who sent me these great glazes.
Sparty, never feel guilty of any recipe you post. Sometimes people are looking for the very simplest thing and appreciate someone who posts it. And something can always be substituted for the "vernor's". Coke, for example, which until just recently, was the only thing I used. along with a few cloves because that's the way my Bigmother did it. But, since i've gotten on this board, i've tried a lot of new things. Most of which are very good. I'm really interested to see how this ham recipe i''m trying this year turns out.
Bump, will look for John's Ham Glaze, try it for Easter last year, and everyone loved it.
* Exported from MasterCook * John's Ham GlazeRecipe By :Serving Size : 0 Preparation Time :0:00Categories : Glaze Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Cans Coca Cola 3/4 Cup brown sugar 1 Tablespoon prepared(yellow)mustard 1 med. onion -- finely diced 10 whole cloves 1/2 Teaspoon salt 1/2 Teaspoon black pepperCombine
all in a nonstick saucepan and simmer for 1 hour. Remove from heat and
strain to remove cloves. Return to heat and simmer until mixture
condenses to 1/2 cup. It will be very thick and gooey, but that's the
way you want it. Brush on your ham three or four time during the last
half hour of cooking time. If it thickens too much when it cools, it
may be necessary microwave to thin it back out. Here it is, I used it for Easter, and everyone loved the taste of the Ham, just remember to remove the cloves.
I also baked the ham in a crock pot last Christmas, covered ham with brown sugar, mixed with a little apple cider, poured more cider over the ham, wrapped well in foil, and put in the crockpot, and cooked 6-8 hours. This also turned out great, with a great sweet, apple favor.
Kathie, made that Moist Glazed Ham recipe i posted here earlier and we had it for dinner at our Christmas party today. It was delicious! People kept remarking about how moist and delicious it was all through the meal. I have to admit, I was kinda apprehensive about the burgandy wine, but decided to do exactly as the recipe stated only i only had half a ham so I only put on half a box of brown sugar. every thing else i did the same and although no ammounts ,except "equal", were posted for the mix of pineapple juice and wine. I used 2 cups of each. I will have to say, it really is the best ham i'v ever had. I had intended to add John's Glaze to it, but didn't have enough time to prepare it. It really didn't need anything else, I just like the taste of mustard glazes on ham. Everyone liked the Southern biscuits too.
Thank you all for your wonderful glazes. They all sound so good. I think I'll have to buy 1 ham a week until I try all of them.....LOL....actually I will try them all eventually.. I really appreciate your help. Merry Christmas and Happy Holidays to all. And I hope you all have a great New Year as well
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