Friday, October 9, 2009

Maple Ham Glaze

Today I made ham and eggs for dinner. The ham was a lovely smoked ham (non-aged) from the pig my family raised last year. You can use this glaze on any ham but I reccomend you get a bone-in ham that hasn't been spiral cut and stay away from reconstituted hams. I will refer to Alton Brown for more tips on selecting a ham:

The hams from our pig were quite strongly smoked so I really love to pair them with a rich sweet glaze. For cooking your ham, refer to the package instructions to see if it is partially, fully, or uncooked to know how long it'll need in the oven. I cooked my ham until the internal temperature reached 160 since while it was cold smoked it wasn't truly cooked and I'd rather be safe than sorry. This recipe is for a medium sized ham, about 3lbs.

Maple Glaze
  • 1/4 cup dark brown sugar
  • 1/4 cup maple syrup (the real stuff)
  • 2 teaspoons cinnamon
  • 1 teaspoon dried ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons kosher salt
  • dash of cayenne pepper
  • 1/2 teaspoon ground pepper (give or take a bit, it was 2 grinds of my peppermill)
Mix all the dry ingredients in a bowl and add the maple syrup, stirring until its a thick gooey glaze. Apply to your ham 10-15 minutes before it finishes cooking.

Serve your ham with whatever sides you prefer. I like some eggs over easy with nice runny yolks.

1 comment:

Aimee said...

Looks delish! Runny eggs w/anything are among my favorite things on earth, but a locally raised ham??? HEAVEN! I'm looking forward to more of your great recipes, Sheryl!