Recipe: How to Glaze a Ham and Apricot Glaze, Mustard Glaze, and Maple-Bourbon Glaze

HOW TO GLAZE A HAM
Source: the National Pork Board

Enhance the Flavor of Easter Ham with Glamorous Glazes

The sweet, savory flavor of ham mingles well with an assortment of glazes. Glazes can consist of specially prepared mixtures of fruit spreads and chutneys or even more exotic ingredients, such as pepper jelly, molasses and cider. Household items already in your kitchen, including honey, mustard or maple syrup, are also fabulous options for spicing up an Easter meal. This Easter, holiday ham preparation will be a cinch with these glazing guidelines:

Mix and Match:
Before you heat the ham, or while it is in its initial stages of heating, mix the glaze ingredients in a small bowl and set aside. Thoroughly mix the glaze before applying for easy spreading or let sit for a thicker textured glaze that can be poured on the ham.

Score Big:
Use a serrated knife and score the ham in a diagonal pattern, creating thin cuts that will allow the glaze to seep deep into the ham creating rich, full flavor in every bite.

Brush It On:
It's best to add the glaze at the end of cooking, in the last 30 to 45 minutes, to keep it from burning. Use a pastry brush to generously apply the glaze and return ham to the oven. Repeat the process occasionally until the entire glaze has been used.

Sugar and Spice:
Is everything nice. After glazing, sprinkle the ham with a touch of brown sugar before returning to the oven for a golden brown, crispy exterior.

On the Side:
Hams can also be baked without a glaze and then served with a sauce or chutney on the side.

Glaze It On
Dress up your holiday meal with one of these delectable glazes:

APRICOT GLAZE

1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

In a small saucepan, combine brown sugar, cornstarch, nutmeg, and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly. Brush ham with glaze during the last 30 to 45 minutes of cooking.

MUSTARD GLAZE

3 tablespoons Dijon-style mustard
2 tablespoons brown sugar
2 teaspoons dry, white wine

In a small bowl, stir together mustard, brown sugar, and wine. Brush ham with glaze during the last 20 minutes of cooking.

MAPLE-BOURBON GLAZE

3 tablespoons maple-flavored syrup
2 tablespoons bourbon
1 tablespoon soy sauce
2 crushed garlic cloves
1 teaspoon Dijon-style mustard

In a small bowl, stir together maple-flavored syrup, bourbon, soy sauce, garlic, and mustard. Brush ham with glaze during the last 30 to 45 minutes of cooking.