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03-30-2013, 12:33 PM
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#1
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Executive Chef
Join Date: Apr 2011
Location: Ohio
Posts: 3,096
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Glaze For Ham - What's yours?
Just curious what you glaze your baked with?
There are so many options out there.
We usually do a pineapple glaze but I was thinking maybe O.J. and brown sugar.
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03-30-2013, 12:37 PM
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#2
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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My favorite is maple syrup, but that is because I have an excess amount of syrup thanks to the maple trees (and yes, the sap is running right now). I also do maple syrup glaze on turkey (about 20-15 minutes before it is done). When my parents had a restaurant, the cook used to put a raisin glaze on the ham. I've also done maple syrup - cranberry sauce (homemade with less sugar) glaze for both ham and turkey.
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03-30-2013, 01:09 PM
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#3
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,656
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I don't glaze ham, not fond of sweet with my ham.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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03-30-2013, 01:12 PM
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#4
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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Quote:
Originally Posted by PrincessFiona60
I don't glaze ham, not fond of sweet with my ham.
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I wasn't either, until a friend made a maple-glazed ham with cloves. It was so good and I'm not a big fan of ham. My favorite part is the bone for Quebec-style split pea soup! And, the pan drippings from a maple-glazed ham makes a really nice split pea soup.
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03-30-2013, 01:41 PM
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#5
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,229
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Quote:
Originally Posted by CWS4322
I wasn't either, until a friend made a maple-glazed ham with cloves. It was so good and I'm not a big fan of ham. My favorite part is the bone for Quebec-style split pea soup! And, the pan drippings from a maple-glazed ham makes a really nice split pea soup.
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I do the same thing but, I'm curious, what is "Quebec-style" split pea soup?
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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03-30-2013, 01:45 PM
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#6
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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Here's a thread where it was discussed. I love it at this time of year. The yellow split peas are common here in the grocery stores...don't know about where you are.
http://www.discusscooking.com/forums...tml#post956757
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03-30-2013, 01:50 PM
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#7
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,229
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Yes, we can get yellow split peas here and the recipe is nearly identical to the way I make split pea soup. My recipe came from my far, far northern Minnesota/Canada relatives. One of my uncles was a lumberjack in Canada so, perhaps, that's why there's such a similarity.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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03-30-2013, 02:06 PM
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#8
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,371
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I love Smithfield hams spiral cut so mix dark or light brown sugar with honey til sugar melts then add i cube of butter or not it's up to you pour over ham and cook or bake I should say for 30 min on 375 makes the ham so yummy.
Sweet is nice sometimes.
kades
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03-30-2013, 02:42 PM
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#9
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,579
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At Easter we always scored the fat into diamonds, studded it with whole cloves and baked it in a slow oven. A half hour before it was done we took the ham out of the oven and decorated it with pineapple rings and maraschino cherries. This was topped with a glaze made of pineapple juice, brown sugar and prepared mustard. Then back into the oven for about 30 minutes.
The maple syrup would be wonderful!
Apple cider, brown sugar, cloves, cinnamon and nutmeg would be good.
Apricot jam or orange marmalade would also make a nice glaze.
But, plain is best!  
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03-30-2013, 02:43 PM
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#10
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Cloves and maple syrup here, too. Back when I used to cook a whole ham anyway.
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Give us this day our daily bacon.
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03-30-2013, 03:11 PM
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#11
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by PrincessFiona60
I don't glaze ham, not fond of sweet with my ham.
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Me either. Nor am I fond of ham. But I used to make a paste of chrushed pineapple with brown sugar. I also don't like pineapple.
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Illegitimi non carborundum!
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03-30-2013, 11:28 PM
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#12
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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I mix wholegrain mustard, Worcestershire sauce and maple syrup to glaze my ham.
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Odette
"I used to jog but the ice cubes kept falling out of my glass."
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03-31-2013, 11:42 AM
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#13
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Chef Extraordinaire
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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I usually use mustard mixed with brown sugar, like Mom used to make.
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03-31-2013, 05:09 PM
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#14
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Executive Chef
Join Date: Apr 2011
Location: Ohio
Posts: 3,096
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I decided no glaze this time. But made an orange sauce and a pineapple sauce he can pour over his ham and that seemed to work out well.
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