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Old 01-03-2009, 06:14 PM   #11
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Help. My sister has been making ham with a glaze at multiple houses, multiple ovens and it almost never is done when she expects it done. So it ends up needing to cook longer than the glaze and the glaze gets cooked too brown. Any idea on the internal temperature that she should start to glaze, and the temperature of the oven to continue to cook the ham? TIA ~Bliss
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Old 01-03-2009, 06:25 PM   #12
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Originally Posted by Toots View Post
I am making a spiral sliced ham and I want to try a new glaze for it. I had an idea in mind but then yesterday I caught part of the Barefoot Contessa's show and she made an amazing looking spiral sliced ham. Her glaze was 6 garlic cloves, orange marmalade, Dijon and some brown sugar. She just whirled it up and spread it over the ham.

Does anyone have a good glaze recipe? I usually just use pineapples, cloves and brown sugar. Looking for something different and easy. I'm leaning towards doing the glaze like Ina Garten (since I've got the ingredients in house and wont have to go tothe grocery again).

I basically do the same thing, but I add some clove to it.. Whole hams I dot with cloves. For a spiral, I just use ground in the marinade.
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Old 01-03-2009, 06:30 PM   #13
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Jeff, I agree - I think the addition of clove would have been good. I made the orange marmalade glaze and I liked it BUT it had a bite from the garlic, might dial back the amount of garlic (or eliminate it altogether) next time.
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Old 01-03-2009, 06:36 PM   #14
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Quote:
Originally Posted by blissful View Post
Help. My sister has been making ham with a glaze at multiple houses, multiple ovens and it almost never is done when she expects it done. So it ends up needing to cook longer than the glaze and the glaze gets cooked too brown. Any idea on the internal temperature that she should start to glaze, and the temperature of the oven to continue to cook the ham? TIA ~Bliss
The glaze should be put on in the last 15 - 30 minutes or so of cooking. If the ham is pretty much warm it's time for the glaze to go on.
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Old 01-03-2009, 07:53 PM   #15
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I agree. Like bbq sauce, the sugar in the glaze will carmelize too much if heated too long. I don't put bbq sauce on ribs, or glaze on the ham til the last 20 minutes. Uncover and let the glaze do it's thing.
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Old 01-03-2009, 10:15 PM   #16
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1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
2 Tablespoons honey
2 Tablespoons lemon juice
1 Tablespoon butter
1/2 teaspoon orange peel ( we use a little bit more )


Combine the brown sugar, cornstarch, cinnamon and nutmeg in a small saucepan. Stir in the water than add the honey and lemon juice.
Bring this up to a boil and continue to boil for 1 minute stirring constantly.
After it thickens up add the butter and orange peel.
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