Tuesday, March 15, 2016

Troy's Ham Glaze

It's very simple...

1 cup brown sugar
2 tablespoons yellow mustard
4 tablespoons orange juice
Poor over ham 5 minutes prior to taking out of the oven. 


Maple Honey Mustard Glazed Ham

From Linda Graham
(a Cochran's customer)


100 g (1/2 cup, firmly packed) brown sugar

80 ml (1/3 cup) maple syrup

80 ml (1/3 cup) honey

1 Tbsp. Dijon Mustard

1 (about 8kg/17+ lbs.) whole leg ham on the bone

ground cloves

Whole cloves, to stud – optional (difficult to remove after baking and leaves a strong taste)

Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

Simmer ham for 20-30 minutes and drain completely prior to baking.

Preheat oven to 170C.  Line a large baking dish with 2 layers of non-stick baking paper.
Place an oven shelf in the lowest position.  Remove all other shelves.

Use a short knife to cut around the shank of the ham, about 10cm from the end.  Run the knife under the rind edge of ham.  Gently lift the rind off in 1 piece by running your fingers between the
rind and the fat.

Score the fat in a diamond pattern, about 5mm deep.  Stud the centres
of the diamonds with cloves (optional).  Transfer to prepared dish.

Brush one-third of the glaze over the ham.

Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.