Monday, April 30, 2012

Brown Sugar-Mustard Ham Glaze

I am always a little behind the times when it comes to holiday meats.  My family doesn't usually have ham for Easter, but I can't resist getting one on deep discount while they are on sale.  Same with turkeys or turkey breasts around Thanksgiving or Christmas.  I'll freeze for a while and then pull out when we get a hankering...

Last weekend was ham weekend.  Also discovered a trick thanks to an appliance emergency.  Our gas oven is just not getting up to cooking heat, so I knew it would be a disaster for a ham that needed to be reheated for a couple of hours. Gas barbecue grill to the rescue.  I turned two burners on, let it heat to the desired temp, adjusting as needed.  Then put the ham in its roasting pan on the other side of the grill for some indirect cooking.  Turned out perfectly..and we felt like it had just a hint more smoke from being cooked outdoors.'s the simple glaze recipe I used.  Delicious.  Watch things's sweet enough that it can sometimes brown a bit much.  To prevent that, you can wait and glaze for the last hour or so of cooking.  Or just tent with foil if you feel like things are getting overdone.

Brown Sugar-Mustard Ham Glaze

1 cup firmly packed brown sugar
1/4 cup Dijon mustard
2 tablespoons cider vinegar
1/2 teaspoon ground cloves

Combine all ingredients in a small bowl and brush onto the ham before cooking.

No comments: