Paul "Pablo" Croubalian en Cooking for Men and other Culinary-Challenged People, beBee in English, Foodies Founder and primary CX guy • mtTweetPack.com 10/10/2016 · 2 min de lectura · 1,2K

Kick-Ass Glazed Ham, That's Much Easier than it Sounds

Kick-Ass Glazed Ham, That's Much Easier than it Sounds


My fellow Canuck, Graham Edwards mentioned that today is Canadian Thanksgiving Day. He did a cool Live Buzz on the subject. It's here  if you're curious.

I mentioned my Thanksgiving day menu in the comments. Some people asked for the Glazed Ham recipe. 

It's more a method than a recipe, but I'll try my best. 

It's an easy method to pull off a spectacular meal. It involves baking a ham in a liquid. Glazing it and using the drippings to make a sauce. This basic method has umpteen possible variations.

They all have one thing in common. The oven does most of the work. You get all the praise. 

This is my favourite variation.


Baked Ham: Maple Syrup, Earl Grey, Apple and Cardamom Glaze

Ingredients

· Half Ham (3.5 to 4.5 kg), use the so-called RTE (ready-to-eat... uh, no, that's just gross) type.

· 1 cup brewed tea (anything, I use Earl Grey because that's what I usually have hanging around. If ever Dean Owen comes over, I'll need to buy something else. I seem to remember he hates the stuff.)

· 1 cup Apple juice (natural better, in a pinch you can also use apple sauce thinned with water, or even finely diced apples)

· ½ cup Maple Syrup (120 ml) You can get away with mystery-syrup too. You know, the stuff they call table syrup for use on pancakes etc. 

· ¼ cup Packed brown sugar the darker the better (60ml, 50g)

· ¼ tsp ground Cardamom (~2ml, but it's so good I usually just dump some in without measuring.) There is no substitute for cardamom, no matter what the web says. If you don't like cardamom, use equal parts of ground cinnamon and either ground nutmeg or ground ginger. 

· 2 tbs apple cider vinegar (or white, or malt, or whatever. Cider vinegar enhances the apple in the recipe but it isn't so important that you need to run out to buy some. Use what you have.)

· 1 tbs cornstarch (corn flour) which will be mixed in 3tbs water when needed. I suppose a roux will work too, (1tsp, 5mls, each of butter and flour) but this is so much easier to use.


Method

Kick-Ass Glazed Ham, That's Much Easier than it SoundsPrepare the ham by removing the wet white stuff near the bone. It doesn't break down in cooking. It just leaves a stringy mess. Use a sharp knife and dig it out. 

Stuff some wadded up paper towels in the cavity to soak up any residual gunk. Give it a few minutes and throw the paper out.



For baking the ham:

1. Pre-heat oven to 325F

2. Place Ham in a tight fitting roasting pan.

3. Combine the tea, apple juice, and ¼ cup of maple syrup.

4. Pour mix onto ham

5. Add enough water to bring it to a depth of ¼ inch (~1 cm) Add more water as needed throughout cooking.

6. Bake to an internal temp of 105 to 110F, (about 15 minutes per pound, half hour per kilo.)

7. Prepare glaze while baking


Preparing the glaze

1. In a small bowl, mix 2tbs of maple syrup with the brown sugar and cardamom. It'll make a thick paste. Make it homogenous but as thick as you can get it. Men have the advantage here. We tend to have stronger hands.

2. Let sit while the ham bakes.

NOTE: Don't be shy about doubling or even tripling the glaze part. I adjusted this recipe for "normal" people. I prefer a thicker glaze. 

I think that too much of a good thing is a much better thing.


Glazing the ham:

1. Remove ham from oven

2. Raise oven temperature to 425F

3. Smear glaze over ham and don't be shy about it. Use your clean hands. Get in there! Watch out for the liquid, though. It will be hot!

4. Return ham to oven even if it has not yet reached 425F

5. Bake until glaze bubbles and begins to darken (10 to 15 minutes)

6. Internal temp should be around 125F

7. Remove ham from oven and tent loosely with aluminium foil for 20 to 30 minutes. Internal temp will rise to 130 – 140F.

8. Make the sauce while it rests

Making the sauce

1. Pour pan juice into a 4-cup container.

2. Let sit for 10 – 15 minutes and spoon off any fat that rises.

3. Pour juices into saucepan and whisk in 2tbs maple syrup and vinegar.

4. Reduce sauce to desired flavour intensity.

5. Combine cornstarch (aka "corn flour" in the UK) and water, mix well, and add to sauce.

6. Cook 15 to 30 seconds to desired consistency stirring/whisking constantly until thickened.


Traditionally, this is served with mashed potatoes or mixed veggies and a salad. 

BTW: Beer goes better with baked ham than wine.

Cheers,


Kick-Ass Glazed Ham, That's Much Easier than it Sounds



Wayne Yoshida 3/1/2017 · #19

#18 Awesome. Consider posting Traeger cooks in my Barbacoa Barbecue BBQ Hive -- https://www.bebee.com/group/barbacoa-barbecue-bbq

+1 +1
Aaron Skogen 3/1/2017 · #18

#17 Hey @Wayne Yoshida, I did give this a try over the holiday season using the Traeger. IT worked great. I made a couple modifications. First I used a large 1.5" deep cake sheet pan, and filled that with water. I then set in a tall bakers rack on top of which I placed the roasting pan. I also used an apple spice beer for my fluid in the roasting pan (sorry @Paul "Pablo" Croubalian, but I had to try it, it wasn't worth drinking, yet I figure every beer has a purpose). I used apple wood pellets in the Traeger. Outside of that, I followed Pauls recipe to the letter. I tell you what, this was the first time I used Cardamom in a glaze, and it was fantastic. The smoke added a hint of flavor as well.

+1 +1
Wayne Yoshida 29/12/2016 · #17

#3 #6 #7 Thanks Paul - I need to try this on my Big Green Egg.

@Aaron Skogen - let us know how it went on your Traeger. And share it in my Barbacoa Barbecue BBQ Hive!

+1 +1
Lisa 🐝 Gallagher 13/10/2016 · #16

#14 Geez I want to eat dinner at your home @Paul "Pablo" Croubalian ;-) Ah, so we should smoke both before doing the glaze? That's good to know. Interesting about the butcher, turkey being deboned etc... Turkey Quiche? I bet that's good too! You sure are a great chef!

+1 +1
Donna-Luisa Eversley 13/10/2016 · #15

Wow @Paul "Pablo" Croubalian..it is mouth watering... Like the way a glazed ham tastes, especially if it gets a nice flavored glaze..

+1 +1
Paul "Pablo" Croubalian 12/10/2016 · #14

#12 I assume both hams are raw? If so, smoke them both. This recipe is based on the so-called "ready-to-eat" hams aka RTE. Generally, they are brined and boiled so the glazing only finishes the cooking.

Starting from raw is completely different.

Turkey is the prime protein for Thanksgiving, but not everyone likes turkey. That's when ham comes into play. I bought the ham for $22. Fed 16 people and sent them all home with leftovers. I've made quiches, pea soup, sandwiches and breakfasts with my leftovers. I still have some left.

RE TURKEY: A very cool way to serve turkey requires a good butcher. I mean good by his/her skill set not meat quality. It involves having the turkey deboned so that both breasts are in one piece. Next, the thighs and drumsticks are also deboned and ground up. Finally, the ground dark meat is rolled into the center of the breasts and the whole thing tied up like a roast.

Cooking is now far more even and dry breasts are eliminated.

+2 +2
Paul "Pablo" Croubalian 12/10/2016 · #13

#11 Ham and pork come from the same animal but the similarity ends there. Yes, the ham is a cheaper cut. It is often brined in the smoking/simmering process so it may be quite salty. That's why so many glazed ham recipes are sweetish.

Admittedly, if I had to choose, I would go with a nice garlic roasted pork loin over a glazed ham. That's not to say that one is better than the other, they are different. ( that distinction seems to pop up regularly these days)

No matter, you can definitely use Ceylon if you prefer.

+1 +1
Lisa 🐝 Gallagher 12/10/2016 · #12

I feel like I just hit the jackpot! My mom used to make an awesome glazed ham with a dark brown gravy that was sweet. I never asked her for the recipe because I've never been one for ham. But, I loved her ham when she used to make it. She stopped making hams when we were teens-adulthood because everyone preferred turkey to ham. I always wondered how she made her gravy and forgot to ask. I think this may be very similar to what she did make! I just bought a half a pig and I have 2 half hams in my freezer. We're going to smoke one, and I'm using your recipe for the other. Thanks so much!! I'm hungry now ;-)

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