Flavor Blending Ham
When Easter rolls around, I like to make a ham glaze that carries a bit of sweetness, tanginess, and heat. I find that combination is great for pairing with the saltiness of most hams and I find myself seeking out the edge pieces whenever it's served:
The amazing glaze on this ham gets a flavor boost from a glaze that has a simple five ingredient makeup. While you can tweak things, understand that each of the ingredients in this glaze serve a purpose. And when they are combined, you get a ham that has an outer edge that's simply bursting with flavor. Two of my favorite flavors include ginger and citrus. While they each individually have a lot to offer, when they are paired, something wonderful happens. Boosting those flavors with a tangy mustard and some sweet maple syrup helps widen the flavor profile on this glaze and give it a little extra sugar to caramelize during the baking process. Yeah, I look out for you all that way.
While this is definitely a glaze made for ham, you could also brush it onto pork (chops or a roast) or even chicken. I wouldn't recommend using it on the grill, as it might be prone to flare-ups, but in the oven or even on the stovetop should work beautifully. You'll be dreaming about the blend of flavors in this one weeks later. Happy Easter!
- 1/4 c. orange or lemon marmalade
- 1/4 c. freshly-squeezed orange juice
- 2 tsp. grainy mustard
- 2 tsp. finely-grated ginger
- 2 T. maple syrup
- 1 fully-cooked ham
Preheat the oven to 325° F.
Combine the first five ingredients (marmalade through maple syrup) in a small bowl to form a glaze.
Place the ham, cut section down, in a baking dish big enough to hold it but not much larger. Using a brush, generously coat the ham in the glaze. Add 1/2 cup of water or fruit juice to the baking dish.
Bake the ham in the preheated oven for about 10-12 minutes per pound or until fully heated through. If desired, apply another coating of the glaze 20 minutes before it is done baking.
- Yields: 10-12 servings
- Preparation Time: Depends on the size of your ham