Searching for the Perfect Easter Ham Glaze

We’ve all heard the home and family recipes for glazing hams of various distinction and brand, from coca-cola recipes to elaborate pineapple and cherry variations, and all sorts of things. As Easter approaches, people are always looking for the perfect ham glaze recipe so I decided to search for some killer recipes.

Ham glazes keep the meat moist and often add a sweet or spicy flavor, but some get really creative. The traditional Easter ham may be more regional than we realize, with recipes for ham glaze among the most elusive. The fact is glazes are surprisingly simple, with less than a handful of ingredients but few cooks bother to write down the recipes.

A simple honey glaze is popular among folk in the Mid-west and a close second was a simple pineapple glaze being the standard in many households. In the South, the famous Coca-Cola glaze has many fans hearts, but I think this one has spread much further because it’s so easy and it is good!

Ever had maple ham glaze made with fresh maple syrup? Cranberry sauce is a staple in the Northeastern states, while the sweet-smoky flavor of spiral-sliced ham topped with pepper-jelly glaze pairs with a sweet and hot peach salsa, inspired by the Southwest. And in Kentucky, Orange Marmalade and Bourbon ham glaze is a favorite.

Choosing the glaze, however is not as easy as it seems! When making your decision on a glaze, you must also take into consideration the type of ham you’ll be cooking (or what’s available). Pairing the ham with a glaze is important for overall flavor when considering the major types of ham on the market each with a different level of curing solution.

Hams can be dry-cured by rubbing salt and spice into the meats’ surface; a common dry cure is a mixture of salt, brown sugar, spices and nitrates. They can also be wet-cured with a brine solution containing water, sugar, salt, and spices. Wet-cured hams are the most common however being cured with sweet brine, then cooked and smoked at the same time to bring out a sweet moist flavor. Check the labeling and packaging of the ham for the type of curing and its ingredients. If not given, you can always inquire to the producers’ website, they often list their curing methods here as well.

If it’s Southern-style you might be eating a country ham. Country ham is dry-cured with no water added. Before curing, a dry rub of salt and spices is applied and the ham is slow-smoked over fragment hardwoods. It is often known as ‘old-fashioned or ‘country-style’ in the labeling. This ham is usually served in small, thinly sliced portions because of its saltiness.

Directions on the label of country cured ham often advise washing it with hot water, scrubbing the surface, and then boiling in a pot of water in order to reduce the saltiness of the ham. Another way to reduce the salt content before cooking is to soak a country ham 4 to 12 hours or longer in the refrigerator before boiling or baking.

Ham with natural juices is cured using only a small amount of water. You’d want to choose a glaze with ample amount of liquid or add water to the bottom of the pan.

• Ham with added water is injected with a salt-water solution and lightly smoked, retaining more water in the curing process than a ham with natural juices. It is tender and flavorful when glazed and baked. It is ideal for steaks, thin slicing, and shaving.
• Ham with water product has more water added and is often lower in price. Commonly found in the deli, this ham is suitable for sandwiches or other cold dishes, but not for warming up.
• Hams, bone-in or boneless, are often fully cooked. Preparation is a matter of glazing the ham, if desired, and reheating. Hams are also aged, according to the producers specifications, often for many months at a time. It is not uncommon for them to be aged anywhere from 4-9 months, possibly longer. Be sure to check packaging for proper reheating and internal temperature.

Generally, pairing up the sweeter tasting fruit glazes with hams that are wet-cured work well, as not all sweet and salty mixtures taste good. Do not be afraid to try the saltier variety with the Coke recipe as the coke tends to balance out the salt. Honey Glaze works well on any kind of ham and feel free to experiment with different types of ham and different combinations with the honey. Brown sugar is also a sure way to please and can be an easy addition to almost any glaze that might not turn out the way you expect.

During our search we came up with the following tried and true Easter Ham Recipes, or anytime ham glaze really. Enjoy: Easter Ham Glaze Recipes; Page 2

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