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Old 03-27-2016, 04:50 PM
 
Location: John & Ken-ville
13,692 posts, read 15,115,240 times
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Frankly, I really don't care for sweet glazes on ham.

What's in that packet of goo (or powder) they include with the ham?

It's always sweet, and orangy and syrupy - blechhhh!

Does anyone have a tried and true savory glaze for an Easter ham?

I'm looking at recipes online, but can't find anything appealing.
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Old 03-27-2016, 04:52 PM
 
Location: Texas
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This Barbecued Whiskey-Glazed Ham Recipe is to Die For

I never thought about it, but aren't glazes supposed to be sweet?
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Old 03-27-2016, 04:56 PM
 
Location: John & Ken-ville
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They're sweet - but I prefer a less sugary glaze.

That recipe looks delish
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Old 03-27-2016, 08:19 PM
 
Location: U.S. Pacific Northwest
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Quote:
Originally Posted by LuckyGem View Post
They're sweet - but I prefer a less sugary glaze.

That recipe looks delish
Ham is rich (fatty), at least as I've eaten it. I find a good partner to a fatty, strongly flavored dish is a bitter savory one. Coffee comes to mind, as does beer; most green leafy vegetables, especially arugula. I wish I could say I knew of a recipe for any of those, but if I were doing Easter dinner over again with ham, I'd try to make something with a citrus beer--lemon would be ideal, and cut against ham's naturally sweet taste as well.

What did you wind up doing?
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Old 03-27-2016, 08:29 PM
 
Location: Philaburbia
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A glaze by definition is sweet. So, yes.
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Old 03-27-2016, 09:07 PM
 
Location: So. of Rosarito, Baja, Mexico
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Maybe water under the bridge at this point in time but just Google up "baked Ham" and there are all kinds of ways to bake one.

Couple months ago I bought a Canned Ham.....placed it inside some foil in a Alum pan. Used brown sugar sprinkled over the Ham.....placed some diced up pineapple on top and then the juice over the top. Folded the foil over the Ham to cover. After a while I spooned the juice over the ham to keep it moist. As per directions later opened the foil to expose the top of the Ham.......was DELICIOUS.
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Old 03-27-2016, 09:53 PM
 
Location: San Francisco Bay Area
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I enjoy ham without any glaze. I think glaze ruins the taste of a good ham.
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Old 03-27-2016, 11:27 PM
 
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The sweetness is there to offset the saltiness of the ham. I cannot really see anything else that could replace it.
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Old 03-28-2016, 03:05 AM
 
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if you bake a spiral sliced ham, glazes are good because most people tend to overcook a spiral and it can come out brittle..
most hams in stores are fully cooked,,,you are just warming them up,,,,,10 mins per lb in the oven is fine,,

we use to give ham cooking demos years ago....


glazes were usually sweet..


I like ham,,,,and prefer to taste the ham

the ham I had this yr was delicious ...
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Old 03-28-2016, 07:31 PM
 
13,710 posts, read 22,826,319 times
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Quote:
Originally Posted by mainebrokerman View Post
if you bake a spiral sliced ham, glazes are good because most people tend to overcook a spiral and it can come out brittle..
most hams in stores are fully cooked,,,you are just warming them up,,,,,10 mins per lb in the oven is fine,,

In the "old" days when I was more ambitious, I would buy a Smithfield or Gwaltney country ham. I would soak it, braise it, debone in and tie it and serve it as a ham without glaze and use the leftovers for biscuits. Unfortunately, when I moved out of Virginia, most people did not appreciate a ham and at the cost, it just wasn't worth the effort.

Now, I buy a standard spiral ham. Instead of doing the baking of the ham which tends to overcook it, I cut the meat off the bone (usually the center cuts or most parties, pouch it in aluminum foil and warm it in the oven. Then, I make a little sauce using my homemade maple syrup, raisins, butter and cinnamon with just a tad bit of bitter coffee thrown in. WOW!

Personally, I just finished the last of my "marked down" Christmas ham and waiting for Kroger's to mark down their Easter hams in about three weeks or so.
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