Ham Glaze
QUICK & EASY HAM GLAZE FOR EASTER.
It’s a given in lots of homes for Easter: the traditional ham baked with a sweet glaze.
But sometimes it’s nice to have a ham glaze that’s slightly different (or completely different!) than what we usually make.
Today I’m sharing several of my all-time favorite ham glazes for your Easter Ham, along with some good tips.
BOURBON MUSTARD HAM GLAZE
Don’t worry about the alcohol – it bakes off, leaving a slightly sweet and mellow flavor to the glaze. You can reduce the amount if you have a half or small ham. Just divide recipes in half.
1 cup each: Bourbon, Dijon mustard, Pure Maple Syrup, Brown Sugar
Blend together well.
MARMALADE HONEY GLAZE
This reminds me of the honey glazes on hams that you buy.
2 cups dark brown sugar
½
cup grainy country mustard
1 cup orange marmalade
½
cup honey
2 teaspoons pumpkin pie spice
Blend together well.
PINEAPPLE APRICOT HAM GLAZE
1 cup brown sugar
½
to 1 cup Dijon mustard
1 generous cup apricot preserves
1 can, 16 oz, unsweetened crushed pineapple
Blend together well.
CRUNCHY BROWN SUGAR CRACKER HAM GLAZE
1 cup cracker crumbs
1 cup firmly packed brown sugar
Dash or two ground cloves
Mix together well.
BASIC DARK HAM GLAZE
This is a very sweet glaze.
1 cup brown sugar
2 tablespoons dark molasses
1 cup water mixed with 2 tablespoons cornstarch
In small pot, combine ingredients and bring to simmer, then turn off heat. Makes enough for a small ham. Double or triple as necessary.
TIPS FOR A HAM GLAZE:
There are two ways to glaze hams: at the beginning of the cooking time, and after the ham is hot throughout. You’ll get a more intense glaze if you wait until the ham is hot throughout, then brush on the glaze and continue baking for about 30 minutes, basting occasionally. If you want to put the glaze on before baking, here’s how:
Brush or pat glaze on ham, spreading evenly. For hams that are precooked (and most are), bake in preheated 350 degree oven until internal temperature reaches 140. (Or bake in preheated 325-degree oven for about 45 minutes for a 5-7 pound ham). Brush occasionally with pan juices/glaze. To achieve a real crisp top, save a small amount of glaze until ham is fully cooked. Spread on top and place ham under broiler for a few minutes until glaze bubbles and turns golden.
TIPS FROM RITA’S KITCHEN:
Bone in or boneless ham? I prefer a bone-in ham. The bone lends flavor.
How much ham per person? For bone-in hams, allow 2-3 servings per pound;
boneless hams will provide 4-5 servings per pound.
What kind of ham to buy:
Bone-In: Sold as whole ham, half ham, shank and rump (butt); half or
center slices.
Boneless Ham: Boneless cured hams are fully cooked.
Semi-Boneless Ham: Easier to carve, yet retains visual appeal and flavor of a bone-in ham. Only the round leg bone or shank bone remains in a semi-boneless ham. Provides 3-4 servings per pound.
Enjoy a ham glaze year round!
©2006-2010 Rita Heikenfeld and AboutEating.com
