Glazing a ham

Mr_Singleton

Will be cooking a ham tomorrow and am in 2 minds as to wether to glaze it or not.

Is it worth doing?

sooty&sweep

Hi

It depends how you plan to cook it & what it's for.
A boiled ham joint isn't pretty & so if it's for a buffet or special meal then yes I think it's worth it.
If you're just planning to slice & eat then no not necessary.
Jen

gt568

Doesn't add much IMHO.

suki1964

If you have boiled it, then yes a glaze does help, if you enjoy eating the fat

I just take the rind off, trim the fat a bit, slash the fat into diagonals and smother with English mustard and brown sugar and pop into a moderate oven till glazed

I line the dish with foil before hand as it makes washing up easier

Mr_Singleton

sooty&sweep wrote: »

Hi

It depends how you plan to cook it & what it's for.
A boiled ham joint isn't pretty & so if it's for a buffet or special meal then yes I think it's worth it.
If you're just planning to slice & eat then no not necessary.
Jen

Was listening to The Kitchen Cabinet podcast and they were talking about the perfect ham sandwich. It sort of got my tastebuds going coupled with the butcher having a ham joint and hey presto got the urge to make some ham for thick cut ham and mustard sandwiches.

Just about every recipe I found in my cookbook collection and on YouTube adds a glazing step. Can’t say I’m too fond of all that sugar/sweetness and looks take a very distant second place to taste.... so I’m guessing that glazing isn’t worth it for some ‘just for me’ ham &mustard sandwiches.

Thanks Jen & Suki

Mustard glaze then the oven sound good i.e no sugar/marmalade/treacle etc

buildersdaughter

I can never get the glaze right. It tastes nice, but dries out a meat that has a tendency to dryness. Even when I stop the cooking a few degrees early, so the glazing completes the cooking, it just dries it out, So I don't glaze - if for a cold buffet, it gets carved before being seen whole!

sooty&sweep

Hi
Also if you are boiling the ham you can use the leftover stock to make soup.
Cheers
Jen

millicent

I use this glaze when cooking a large ham - is delicious 😋

https://www.goodhousekeeping.com/uk/christmas/christmas-recipes/a551317/sticky-five-spice-ham/

suki1964

buildersdaughter wrote: »

I can never get the glaze right. It tastes nice, but dries out a meat that has a tendency to dryness. Even when I stop the cooking a few degrees early, so the glazing completes the cooking, it just dries it out, So I don't glaze - if for a cold buffet, it gets carved before being seen whole!

Sounds like you are glazing in a too hot oven

The gammon is cooked with the boiling

So all you want is a glaze

Now I know my oven and a 200oC for 20 mins with basting every five mins will doing it . 180 should be good to go as well

if you have boiled the gammon, its cooked, all you want to do is melt the glaze

VfM4meplse

Mr_Singleton wrote: »

Will be cooking a ham tomorrow and am in 2 minds as to wether to glaze it or not.

Is it worth doing?

Are you not a vegan?

buildersdaughter

Suki, I thank you for taking the trouble, but that is exactly what I have done! I'm sure that I need to factor it in to the cooking time - but at present am just circumventing the problem!
The family never comment on the glaze, but they always notice if I don't cook the ham in Coke!