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Food & Wine Ground >> Anyone know of a good ham glaze???


2/2/08 1:32 PM
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metrocksncn
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Edited: 02-Feb-08
Member Since: 07/08/2005
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I'm making a 13-pounder tonight and I want to try something really tasty as a glaze. Any suggestions?
2/2/08 1:56 PM
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crescentwrench
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Edited: 02-Feb-08
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Only one I've ever tried I liked it quite a lot, it's not a typical "glaze", which I liked.
2/2/08 2:32 PM
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metrocksncn
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Edited: 02-Feb-08
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Thanks crescentwrench. I'm not too sure about the ginger snaps, but I'll give it a shot sometime. I am looking for more of a glazy glaze...lol
2/2/08 4:13 PM
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metrocksncn
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Edited: 02-Feb-08
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I FOUND ONE!!!! Use this easy combination of honey and peach preserves to glaze a baked ham. INGREDIENTS: 1 cup peach preserves 2 tablespoons Creole mustard or spicy brown mustard 1 1/2 tablespoons balsamic vinegar 1/3 cup honey PREPARATION: Combine all ingredients in a small saucepan; bring to a simmer. Use about 1/3 of the mixture to spoon over a ham the last 20 minutes or roasting time and serve the rest as a sauce. Makes about 1 1/2 cups.
2/2/08 4:14 PM
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samichlaus
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Edited: 02-Feb-08
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½ cup brown sugar ¼ cup maple syrup (use dark grade B real maple syrup if available) ¼ cup honey 2 Tbsp cider vinegar 1 – 2 Tbsp Worcestershire sauce 2 Tbsp instant coffee granules (use a good brand) 1 Tbsp dry ground mustard 2 Tbsp orange juice concentrate Blend all ingredients in a sauce pan with a whip and heat slightly until everything combines into a viscous sauce. Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° - 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving.
2/2/08 4:55 PM
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metrocksncn
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Edited: 02-Feb-08
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That looks awesome samichlaus. I'm going to try it. Thanks
2/3/08 2:44 PM
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CR1chard
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Edited: 03-Feb-08
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I just use a combination of Bourbon, Brown Sugar, and Whole Seed Mustard

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