Easter is almost here, and I'm on my way to the market today to buy our hams for curing this coming week. This is such a simple process and costs far less than buying hams from Ikea or Metro (where I live) or going without. For several years, when serving sliced ham as the main meat at a meal, I used this glaze. Then maybe last year sometime I made it, had it cooking on the stove, forgot about it, and nearly burned down my kitchen. I didn't have more pineapple to make it again, so I ended up scrambling a bit and finding this mustard brown sugar glaze on the Food Network as an alternative. I think I like it better. So, try either one on your hams and see what you think! Here is a whole list of ideas for your Easter dinner this year!
Brown Sugar Mustard Glaze for Baked Ham
1 cup brown sugar, packed
1/4 cup Dijon or grain mustard, any type will do--even yellow in a pinch
2 Tbs Cider or white vinegar
1/8 tsp ground cloves
Whisk together the ingredients. You can drizzle this over whole hams at the end of the baking or when you reheat them, or you can also slice your hams onto a platter and drizzle this all over them. It really just comes down to how much you want of it on your meat. This works best over hot hams so that the glaze heats and spreads over them.
Brown Sugar Mustard Glaze for Baked Ham
1 cup brown sugar, packed
1/4 cup Dijon or grain mustard, any type will do--even yellow in a pinch
2 Tbs Cider or white vinegar
1/8 tsp ground cloves
Whisk together the ingredients. You can drizzle this over whole hams at the end of the baking or when you reheat them, or you can also slice your hams onto a platter and drizzle this all over them. It really just comes down to how much you want of it on your meat. This works best over hot hams so that the glaze heats and spreads over them.
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