Traditional Honey, Coke, Peach and Cranberry Glaze for Thanksgiving and Holiday Ham
Thanksgiving is coming up fast, and although the turkey is the typical main course in most households, some families… like my own, prepare a ham alongside with the delicious fowl. Being taught to cook by my mother, the very innovative and creative cook that she is… I have learned that the possibilities to glaze a ham are nearly endless. Here are some of the yummiest ones that I know of…
I will write out the recipes assuming that you are using a ten pound ham. If you are using a five pound, of course you can just cut the amounts in half!
Simple Honey Glaze--
First off, if you want your ham to be very tender, you should slice it before you cook it. Slice as thin or thick as you like. When slicing meat, make sure you cut with, not against, the grain to ensure maximum tenderness.
With this simple glaze, after you have situated your ham in the pan, take 4 cups of honey, 1 cup of butter and 1 cup of dark brown sugar. Melt in the microwave or double boiler. Glaze once and put in the oven. Baste again every 10-15 minutes until ham is cooked thoroughly. Meat should always be cooked to an internal temperature of at least 160 degrees.
Super Honey Glaze--
If you really want to knock the socks off of your guests, here is another honey glaze that involves a bit more work, but is well worth it…
After you put your ham in the pan, sprinkle ½ cup of whole cloves over it. Using either a double boiler or the microwave, melt ½ cup dark corn syrup, 4 cups of honey, and 1 cup butter together. Glaze lightly and cook ham slowly. You will want to use sparingly, so that you have enough for future coats. Baste the meat with the glaze every 10-15 minutes with your glaze.
Coca-Cola Glaze –
I would strongly suggest using regular Coke (or any other cola of choice), not diet. The cola give the ham a wonderful caramel glaze.
In a double boiler or microwave, take 12 ounces of Coke, 2 cups of brown sugar, and cook until sugar is dissolved. Add cinnamon, pineapple/orange juice, and cloves to taste. I’d recommend about a pinch each. As with all other glazes, give the ham an initial basting and baste every 10-15 minutes thereafter.
Peach Glaze –
(I haven’t tried doing this, but I bet a mango or apricot variation on this recipe would be awesome, as well.)
Take 2 cups of peach preserves, 4 tablespoons of spicy brown mustard, and 2/3 cups of honey and melt together. As always, baste every 10-15 minutes while the ham is baking.
Cranberry Glaze –
Take a 1 lb can of cranberry sauce, 1 cup of brown sugar, and 2 tsp. spicy brown mustard. Melt together, and glaze. You can also add about ½ cup of burgundy wine to this recipe, if desired.
Speaking from personal experience, I would suggest and highly recommend that no matter what glaze you use, line your pan very well with aluminum foil so that you save yourself hard labor in the kitchen later.
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