Ham Glazes

March 31, 2015
Pork, Poultry, Holiday, Comfort Food, B-Team Recipes

Read Stephanie's blog post for ham glazing tips and tricks and a ham primer, and then make her recipe for roasted ham

Maple-Horseradish
1 cup pure Grade B maple syrup
3 tablespoons prepared horseradish, drained
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Whisk together the syrup, horseradish, mustards, salt and pepper in a small bowl. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld

Pineapple- Cola
1 can Coke
1 cup pineapple juice
1 cup light brown sugar
1 cup fresh pineapple chunks
1 cup ketchup
2 tablespoons rice vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Combine the coke and pineapple juice in a small-to-medium saucepan and bring to a boil over high heat. Add the sugar and whisk until smooth. Add the pineapple and cook until soft, about 10 minutes. Remove from heat and let cool slightly.

2. Transfer the mixture to a blender and blend until smooth. Strain into the saucepan, add the ketchup, and cook until slightly thickened, about 10 minutes. Remove from the heat and add the vinegar, salt and pepper.

Cherry-Pomegranate Glaze
1 cup cherry preserves
¼ cup pomegranate juice
2 tablespoons red wine vinegar
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Whisk together the preserves, juice, vinegar, cinnamon, coriander, cloves, salt and pepper in a medium bowl. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.

Spicy Peach-Rosemary Glaze
1 cup peach preserves
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh rosemary
1/8 teaspoon red chile flakes

Stir together the preserves, vinegar, rosemary, chile flakes and salt and pepper in a bowl. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.