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-   -   To Glaze or not to Glaze (http://www.discusscooking.com/forums/f49/to-glaze-or-not-to-glaze-29586.html)

Alix 12-01-2006 12:28 PM

To Glaze or not to Glaze
 
This is the question. I have been reading about glazing hams. I've never glazed a ham. (Kate just said "Why would you glaze a ham?") I think we are purists here, we like our meat without glaze. How about you?

Edit: Feel free to include glaze recipes if you are so inclined.

LesleyP 12-01-2006 12:37 PM

Honey roasted for me
 
Oh I love to glaze mine.
My favourite is honey roasted. I boil the ham first and then make a glaze with honey, mustard (english and strong), brown sugar and vinegar.
Roast the ham with the glaze for about 30 mins and it tastes amazing.
You can also add some fresh orange juice to the water you boil the ham in for some extra flavour.:pig:

jennyema 12-01-2006 01:15 PM

I usually glaze with maple syrup, dijon mustard and soy sauce.

Reanie525i 12-01-2006 01:23 PM

I use a true Vermont maple syrup or brown sugar for a glaze...I put this over the pineapple and cherries along with some of the pineapple juice - yummy

shpj4 12-01-2006 04:22 PM

I like my ham without glazing.

mudbug 12-01-2006 05:52 PM

Gotta go for the glaze. Especially for when it comes out of the oven and I can pick off little pieces of the glaze-drenched fat to nibble on.

auntdot 12-01-2006 06:07 PM

Always glaze. Am with Lesley, use mustard, vinegar, and then something sweet like brown sugar, maple syrup or honey or a mixture.

And I am glad I am not making one with mudbug because we would have the whole thing picked clean before anyone else could get near itl LOL.

Constance 12-01-2006 06:19 PM

Oh, that's the best part, girls.
I prefer to glaze the ham, and I've used several different recipes. The way my mom always did it was to score the top of the ham, stud it with cloves, and lay sliced pineapple on top. Sometimes, for special occasions, she'd stick Maraschino cherries in the center of the pineapple slices. She then mixed the juice drained from the pineapple with brown sugar, and basted the ham with that as it baked. It's delicious.

I've also used a mixture of Apricot jam or jelly and Dijon mustard. Heat and stir in a saucepan until warm and starting to bubble.

I also did a good one with peaches that was awfully good, but for some reason I can't get it to paste here.





mudbug 12-01-2006 06:23 PM

Quote:

Originally Posted by Constance
The way my mom always did it was to score the top of the ham, stud it with cloves, and lay sliced pineapple on top. Sometimes, for special occasions, she'd stick Maraschino cherries in the center of the pineapple slices. She then mixed the juice drained from the pineapple with brown sugar, and basted the ham with that as it baked.

Connie, my mom did the same simple glaze. Lovely stuff.

Constance 12-01-2006 06:39 PM

Oh, that's the best part, girls.
I prefer to glaze the ham, and I've used several different recipes. The way my mom always did it was to score the top of the ham, stud it with cloves, and lay sliced pineapple on top. Sometimes, for special occasions, she'd stick Maraschino cherries in the center of the pineapple slices. She then mixed the juice drained from the pineapple with brown sugar, and basted the ham with that as it baked. It's delicious.

I've also used a mixture of Apricot jam or jelly and Dijon mustard. Heat and stir in a saucepan until warm and starting to bubble. Very good, and not quite as sweet as the above.

Another good one we like is a peach glaze. Drain a large can of peach halves, and mix the syrup with 1/2 cup cider vinegar, 1 cup honey, 1 cup brown sugar, and allspice to taste, about 1/2 tsp.
Use to baste your ham.
When the meat is almost tender, arrange the peach halves around it, sprinkle with allspice, and cook another half hour or so.

But we don't always glaze the hams. When we get the Big Daddy bone-in ham for Christmas, we just let it roast in it's own fat, and it's delicious.







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