Hm Ham Glaze

mmmsnow

Well, I added a lot of honey and a few tsp of mustard powder to the water in the slow cooker. It has a hint of the flavour in the meat (very subtle but you can taste a sweetness). I actually ended up cooking it for 8 hours in the SC and you could cut it with a spoon. Very tasty.

Thanks for the suggestions. My mum's going to try the method using coke so I'll see how that turns out compared to my method

meritaten

I do mine the traditional way - boil in water then finish off with glaze in the oven.
If I dont intend to finish it in the oven I sometimes sweeten the ham by putting a tablespoon of sugar (white, brown or demarara) in the boiling water.

CAT££

I want to buy a ham this week to roast. Anybody have any recipes on how to glaze? Also, what can I make with the stock after glazing. Any hits and tips would be great.

Cat :beer:

mdhughes03

Nigella has some amazing recipes for ham so her website might be worth a look. I did her ham in Cherry Coke in my slow cooker at Christmas and then glazed it in the oven with a mix of the cooking liquor and cranberry jelly

Pink.

Hi Cat,

I prefer to boil my ham then when it's almost done...remove the skin, score the fat, stud it with cloves (not absolutely necessary but I like the look of it), smother it in mustard then cover the mustard with brown sugar and pop it into the oven until the glaze begins to bubble and colour.

If you are going to cook it in the oven then just add the glaze about 20 mins before the end of cooking time as most glazes burn easily.

This thread has more ideas that may help:

Hm Ham Glaze

I'll add your thread to that one later to keep the replies together.

Pink

kittycat204

i just boil with carrots, onion, celery, pepper corns, bay, then take out when cooked. cover with a mixture of marmalade and cloves, whole ones studded in or powder. then roast for 25 mins.
with the cooking liquid this is great for soups, like pea and ham. or tomato, bean and ham.
simple but great.

Barneysmom

Mix a spoon of honey and a spoon of mustard on a plate then spread it over the fat, it's beautiful.

sharalee99

Pink-winged wrote: »

Hi Cat,

smother it in mustard then cover the mustard with brown sugar and pop it into the oven until the glaze begins to bubble and colour.

If you are going to cook it in the oven then just add the glaze about 20 mins before the end of cooking time as most glazes burn easily.

This is how I do mine, nom nom nom

catch_me_if_you_can

kittycat204 wrote: »

i just boil with carrots, onion, celery, pepper corns, bay, then take out when cooked. [STRIKE]cover with a mixture of marmalade and cloves, whole ones studded in or powder. then roast for 25 mins. [/STRIKE]
with the cooking liquid this is great for soups, like pea and ham. or tomato, bean and ham.
simple but great.

this is what I do. Loosely based on a Delia recipe, I end up bunging any veg that's left and past its best in the cooking liquid too.

The stock I use in soups. Serve it hot with pease pudden it's delicious.

Need2bthrifty

I did a small joint not so long ago and like Pink-Winged I boiled it in water and once cooked removed the skin and scored. I mixed about 2tblsp of Maple Syrup, 2tsps of Mustard, 2tsps Worchester Sauce and 2tsps Soy Sauce and painted the joint. Baked for about 20mins then poured the rest of the glaze over and continued baking for about 40mins, taking out to baste with the glaze every so often.

The water I used to boil the joint was cooled and strained to remove the excess fat and made a delicious Pea and Ham Soup.