Last year sometime I posted a recipe for how to cure your own pork to make a ham. I love how many of you have come back or emailed to say you got curing salt and have tried it! I just restocked my supply of curing salt when I went to the US. Since Easter is just a week away, I plan to get some pieces of pork curing soon so we can have ham at Easter! Now I love just taking the basic ham once its baked and slicing it for sandwiches. But if you're wanting to serve it as the main dish at a meal, you may want some sort of glaze to fancy it up a bit. Its actually kind of hard to find recipes online for a good, doable glaze. So here is the recipe for what I've done the past few holidays with ingredients available locally.
Baked Ham Glaze
1/2 cup brown sugar
1/2 cup honey
1/2 cup orange juice
1/2 cup pineapple juice or jam
In a small saucepan, stir together brown sugar, honey and orange juice. Bring to a boil and simmer for about a minute. Stir in pineapple jam and remove from heat.
Take pre-baked ham and pour about half the glaze over the ham. Spoon excess back over as needed. Cover and reheat ham in 350F (180C) oven for about 30-45 minutes. Note that many online sources say to reheat ham to an internal temperature of 140-150F. I don't worry too much about the actual temperature if my ham was cooked properly to begin with (can even be done a day or two ahead and kept in fridge)--30-45 minutes seems to get the ham hot again. Slice ham and drizzle with any additional glaze before serving.
Notes: I use the locally available McCormick pineapple jam. Juice may be better but the McCormick stuff is easy and at a grocery store close by! Also if you're just doing one small ham you could easily get by with half a recipe.
Baked Ham Glaze
1/2 cup brown sugar
1/2 cup honey
1/2 cup orange juice
1/2 cup pineapple juice or jam
In a small saucepan, stir together brown sugar, honey and orange juice. Bring to a boil and simmer for about a minute. Stir in pineapple jam and remove from heat.
Take pre-baked ham and pour about half the glaze over the ham. Spoon excess back over as needed. Cover and reheat ham in 350F (180C) oven for about 30-45 minutes. Note that many online sources say to reheat ham to an internal temperature of 140-150F. I don't worry too much about the actual temperature if my ham was cooked properly to begin with (can even be done a day or two ahead and kept in fridge)--30-45 minutes seems to get the ham hot again. Slice ham and drizzle with any additional glaze before serving.
Notes: I use the locally available McCormick pineapple jam. Juice may be better but the McCormick stuff is easy and at a grocery store close by! Also if you're just doing one small ham you could easily get by with half a recipe.
Hello, I found your blog quite by accident, but after realized noticed you were in Chengdu also. I really appreciate your tab about where you buy things! That can be really difficult to figure out and I appreciate the time you took to put it in writing and share it. I was hoping to get info about buying ham to cure here in Chengdu. I have no idea what to even ask for at the market, or do you go to a special butcher. Thanks so much!
ReplyDeleteHey! Go to any pork sellers in the market and get a piece of "hou tui" Look in the post about curing ham to see kind of what it looks like. Boneless here usually. I really need to update the post about buying things. I'm sure a lot has changed since I last did it!
ReplyDeleteThank you so much! I will try that when I get my hands on some curing salt :)
ReplyDeleteI live in the same country as you and I am curious as how to find a ham. Any tips? Carrefour?
ReplyDeleteAre you just wanting a piece of pork to cure a ham yourself or wanting an already cured ham? There is a foreign owned bakery in our city that does them and I've also heard people say they've found them at Metro in years past. But generally they are not widely available. So that's why I just cure my own now. I'd highly recommend it!
ReplyDelete