Ham Glaze

[Tony Angelino]

Right lads, got a 10kg bit of ham in the oven roasting - need some suggestions for the glaze please. Can't seem to get one that works, have tries honey. mustard, bbq, marmalade orange and all sorts.

Anybody any recommendations please?

[Jamesgt]

I can't help you with the glaze but WTF! 10kgs?!? How are you going to slice it? A sword?

[mattdaniels]

In what way has honey not worked for you in the past? It's my "go to" recipe, with the joint studded with cloves.

[mrsshpub]

Honey, orange juice, red wine vinegar & ginger.

[Slyjoe]

Light muscavado sugar and mustard - brush every half hour.
Search Scott Rea on youtube.
Literally just cooked one and it was lovely.
https://www.youtube.com/watch?v=bSUpIVA6gmw

Edited by Slyjoe on Saturday 27th February 21:50

[calibrax]

Score, and rub in a lot of Colman's Mustard POWDER. Then cover in honey. Perfection

[Shaw Tarse]

Doesn't Nigella cook ham with coke?

[calibrax]

Shaw Tarse said:

Doesn't Nigella cook ham with coke?

Yes, but she doesn't rub it into the ham

[Tony Angelino]

Thanks for the suggestions, but unfortunately I had to abort mission as my timings were off. Took a bit longer than I thought to get to the correct internal temperature. Will try one of them next time, but this one has had to be plain.

Will be slicing it up no the meat slicer later today, freezing in batches of about 6 slices and having for my snap for the next few weeks!

[thebraketester]

Dark treacle, dark sugar, mustard and ground cloves.

[Murph7355]

Did you boil that before you roasted it? (Curious as you must have used one hell of a pan!)

[sly fox]

i always boil my ham in Morlands Speckled Hen ale for a few hours, then when that is complete, i reduce down the boiling liquor to about 500 ml, add about 250ml of maple syrup and a little strong mustard and finally a teaspoon of smoked Paprika, and use that for the glaze when it goes in the oven for a few minutes.

Sweet and sour ham essentially, and the hoppy taste of beer really brings out the flavour of the ham.

[Tony Angelino]

Murph7355 said:

Did you boil that before you roasted it? (Curious as you must have used one hell of a pan!)

No, tend to just whack it in with the thermometer until it hit's 65 and then pour the glaze over for the last part of the cooking time until it hits 75 degrees. Usually throw away the water from the bottom of the pan as it's fairly salty this way.

Going to try one of the above suggestions next time I do one, when I work my way through this mountain!