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6 Glazes For Your Christmas Ham

Photo courtesy of The Art of Catering.

6 Glazes For Your Christmas Ham

By Chef Selwyn Richards
Culinary Specialist

Chef Selwyn RichardsA good roast ham is a great festive alternative to a traditional turkey, and can be a real treat.

These recipes are super-easy and will help you to achieve a crispy glaze and juicy, succulent meat.

These glazes are meant for a 5-8 pound ham. They should be applied to the ham every 15 to 20 minutes throughout the cooking time, unless otherwise stated.

Apricot Glaze
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

In a small pan over medium heat, combine the dry ingredients Stir in the apricot nectar and lemon juice and cook until thickened and bubbly, stirring constantly.

Dr. Pepper Glaze
2 tablespoons orange juice
2 teaspoons Dijon mustard
3/4 cup packed light brown sugar
1/2 cup Dr Pepper

In a saucepan over medium heat, bring everything to a boil. Reduce heat and simmer until thickened – about 8 minutes. Apply glaze during the last 10-15 minutes of cooking time only. You want the glaze to be sticky on the ham.

Traditional Pineapple & Brown Sugar Glaze
1 can crushed pineapple
1-1/2 cups brown sugar
2 cups pineapple juice

Make slices in the top of the ham about 1/4 inch deep. Pour the juice over the top, spread the brown sugar over it then pour the crushed pineapple over the brown sugar. Baste with juice every 45 minutes to 1 hour.

Sweet & Spicy Orange Glaze
1 cup firmly packed brown sugar
2 tablespoons flour
1/2 teaspoon dry mustard
1/8 teaspoon cinnamon
3 tablespoons dry sherry
1/2 cup orange marmalade

Mix all ingredients & spread over the ham prior to cooking. Half way through cooking, scoop up any glaze in the bottom of the pan and add back to the top of the ham

Honey-Mustard Glaze
2 tablespoons mustard
2 teaspoons cornstarch
1/2 cup honey
1 tablespoon lemon juice

In a pan, over medium heat, stirring constantly bring everything to a boil. Reduce heat and continue cooking for approximately 5 minutes more.

Apple Cider Glaze
1 cup apple cider
4 teaspoons cornstarch
2 teaspoons spicy mustard
1/8 teaspoon ground cloves

In a small bowl, mix 2 teaspoons cider and cornstarch together. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting.

Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: selwyn@theartofcatering.com or by phone — (905) 619-1059.

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