I had a 13 lb ham delivered to me this week from the meat store I sell bread to and I was wondering if anyone has an awesome glaze for one with a few pointers on how to cook it. It's a semi boneless, fully cooked and from my favorite ham producer here in Ohio. They must use just a touch of cloves as they cure it. Once I started baked the Easter (holiday) hams it has become my job now. I always like to try something new as long as it's simple.
Andy if you want to "wow" the crowd. Cloves inserted if you desire every few inches - ensure it's tight in foil for the prescribed reheating. Place it on an elevated broiling rack tight in foil(over the pan)...the good stuff is below waiting for coronary affliction Puree a few slices of pineapple, brown sugar, some maple syrup, water as necessary glaze at the end on broil - toothpick pineapple to the ham at glazing if desired during the browning. While the ham is resting... leave the oven warm place the dripping pan back in the stove. Crack eggs into the ham drippings in the lower pan and broil them on top rack until yokes just barely set - they kind of swim in the goodness of ham drippings and begin to resemble fried eggs. The eggs will steal the show and once/twice a year isn't going to send you into cardiac arrest - that's what I tell myself anyways. Try to start them a few minutes before the plating begins
That's interesting. You eat eggs before the Easter meal? Or do you save it for the breakfast? The honey mustard glaze sounds good too. The ham I buy already has the hint of clove cured into it, I wonder if I would be overdoing it putting in more. I've had that before and I have to say, I love cloves. The bacon I buy is also from the same company and has that clove afterthought to it. Sooooo goood.
No you eat eggs hot with the meal as a side - they are the most delicious side of a baked ham, just prep them so folks get something warm as they only take ~4-5mins if you keep the dripping pan warm in the stove - kind of like people wanting rolls warm..eggs should be as well I typically save all the drippings in a bowl/refrigerate and spoon some in a cast iron pan warm until liquid and broil eggs for a breakfast or two before I figure my heart is ready to give out ETA: if you like the clove hint(I like to chew on the spent ham soaked ones) add some to half of it they won't hurt anything
I made some hickory syrup this year and loved it on the bacon that I had with my pancakes, I will be trying a ham with hickory syrup soon. I think it would be an awesome accent to a ham.
When reheating a fresh smoked ham on the smoker, I add pineapple chunks and cherries stuck with toothpicks. During the last 15 minutes or so brush lightly with real maple syrup. Comes out great ! As mentioned previously, if its fresh smoked it wont need much. Also, is it spiral cut? I prefer it not pre cut as it dries out easier that way.
I agree gbreda, I don't like pre cut hams either. Fresh smoked, I don't think so. I got it from the butcher that gets them from the producer. Have you ever heard of Daisyfield Hams? Hickory syrup, now that sounds good. Pineapple filling, I don't think I'd try that for Easter but later on I'm game. I'm using to using brown sugar and pineapple but this adding cherries sounds really good. And I just home after a 19 hour day and my cherries are back at the bakery and I don't even plan on saying the word bakery til next week. I use Montmorency Cherries from Michigan, I wonder how that would have worked. They're very tart.
This is probably on the same level as Valentines day for a florist....you must be dead dog tired. The Italian bakeries of Boston and north of Boston are one of the things I miss most from growing up in that area. I havnt hard of Daisyfield hams but I'm sure it will be very good if coming from a respectable butcher. I just injected some fresh maple syrup into my ham-first time trying injection. Its presmoked fresh from a local butcher. Gonna just re-heat/smoke it with the pineapple and cherries stuck on toothpicks (pineapple alone will be great as well) at about 225-250 degrees until the ham is around 140 or so.
This all sound great . I may try the pineapple, sugar maple syrup as my end glaze.Edit-may use pineapple or apple juice instead of water
Turned out great, thanks for asking. I used the brown sugar, mustard and pineapple one and a little heavy on the pineapple. Made an awesome gravy. Best part about these meals, LEFTOVERS!!!
Glad to hear it. I did the same with basods suggestion but I added a tablespoon of brown mustard. Still using the leftovers for sandwiches
