Tuesday, April 23, 2013

Ham Glazing

Ham Shank with Glaze and Pineapple

A glazed ham is a delicious meal that provides lots of leftovers.


  • 2 cups apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh sage, minced
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
  • Pinch of ground cloves
  • Pinch of cinnamon
  • My addition: Can of pineapple slices, toothpicks

- While ham is baking, make the glaze: In a small saucepan, combine jam, Dijon, butter, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Stir until thin and syrupy.

- After ham has baked 1 hour, brush with about half of the glaze (add the pineapple slices by sticking them onto the ham with a toothpick) and return to the oven. Continue to glaze the ham every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130ºF. If the glaze starts to burn, tent with a piece of greased foil.

- Remove ham from oven and tent with greased foil. Let rest for about 10 minutes before carving.
-Score your ham fat before cooking
-Let meat rest at least 15 minutes before slicing. The middle will be warmer than the outside.
-Save drippings and bone for making stocks and soups later.

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