Great Glazes: Easter ham recipes sure to please

Ham is good, the right glaze makes it great!

CLEVELAND - Easter dinner often means ham. While ham is good on its own, the right glaze can make it great. 

There are a variety of hams to use, but we suggest a bone in brined or cooked ham that you can find in most grocery store meat departments. We also suggest the shank end. It’s more flavorful. 

Or, if you want to prepare Easter dinner with a southern flair, you could use a country ham. These salty cured masterpieces of pork cookery need special care. You’ll have to soak the ham for at least a day, changing the water every eight hours. Then, before you prepare it, you’ll need to use a brush to scrub away any mold or salt from the surface of the ham. It’s well worth the effort.

Either way you choose to go, cooked or country, we’re on your side with some ideas to make you the hero of your holiday kitchen.

 

Ohio does fruit wines well. Nearly every winery in the Buckeye State makes a peach wine. Good thing for us that few fruits go as well with pork as peaches. This combines the best of Ohio fruit wines with the salty goodness of ham. 

Baked Ham with Peach Wine Glaze

1 shank end bone in cooked ham

1 cup peach wine

1 tablespoon Dijon mustard

1 tablespoon brown sugar

½ teaspoon salt

½ teaspoon black pepper

Preheat oven to 450. Use a small knife to score the fat on the ham in a spiraling motion. Then cut the same are vertically to create a diamond or crosshatch pattern. Place the ham in a baking dish and tent with aluminum foil. Bake in the oven for 90 minute. Prepare the glaze while the ham is baking. Bring the peach wine to a boil over high heat. Reduce heat to a simmer and add mustard, brown sugar, salt and pepper. Simmer for 15 minutes. Remove from heat and reserve. After 90 minutes, remove ham from oven. Using tongs, remove the fat from the surface of the ham. It’s alright to leave a little behind. Lower the oven heat to 300. Use a brush to apply the glaze to the ham, covering generously. Place ham back into the oven uncovered. Bake ham for one hour. Remove ham from oven and allow to sit and rest for at least 15 minutes before carving.

 

Some of us just crave a little more spice in our lives. This recipe combines “South of the Border” flavors that will have your Easter dinner guests raving!

Baked Ham with Chipotle Glaze

1 shank end bone in cooked ham

1 teaspoon chili powder

1 chipotle pepper chopped

½ teaspoon adobo from canned chipotle

3 tablespoons honey

1 tablespoon tomato paste

1 ½ cups water

Preheat oven to 450. Use a small knife to score the fat on the ham in a spiraling motion. Then cut the same are vertically to create a diamond or crosshatch pattern. Place the ham in a baking dish and tent with aluminum foil. Bake in the oven for 90 minute. Prepare the glaze while the ham is baking.  Bring the water to a boil in a sauce pan. Reduce heat to a simmer and add honey until it is dissolved. Add chipotle, adobo, chili powder, and tomato paste. Mix well. Allow to simmer for 10 minutes. Remove from heat and strain mixture through a mesh strainer. After 90 minutes, remove ham from oven. Using tongs, remove the fat from the surface of the ham. It’s alright to leave a little behind. Lower the oven heat to 300. Use a brush to apply the glaze to the ham, covering generously. Place ham back into the oven uncovered. Bake ham for one hour. Remove ham from oven and allow to sit and rest for at least 15 minutes before carving.

 

There is something soul satisfying about a true classic. Easter at Grandma’s often meant brown sugar glazed ham, bursting with the warm flavors of ginger, cloves, and cinnamon. Why not relive your childhood with this recipe. We think Grandma would approve.

Basic Brown Sugar Glazed Ham

1 shank end bone in cooked ham

1 cup brown sugar

½ cup apple cider vinegar

½ cup water

1 teaspoon cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon salt

1 teaspoon black pepper

Preheat oven to 450. Use a small knife to score the fat on the ham in a spiraling motion. Then cut the same are vertically to create a diamond or crosshatch pattern. Place the ham in a baking dish and tent with aluminum foil. Bake in the oven for 90 minute. Prepare the glaze while the ham is baking. Combine the water and vinegar in a saucepan. Heat to a simmer and add brown sugar, stirring well to dissolve. Allow to simmer until reduced by about one fourth. Add the cinnamon, ginger, cloves, salt, and pepper. Simmer for another 10 minutes. Remove from heat. After 90 minutes, remove ham from oven. Using tongs, remove the fat from the surface of the ham. It’s alright to leave a little behind. Lower the oven heat to 300. Use a brush to apply the glaze to the ham, covering generously. Place ham back into the oven uncovered. Bake ham for one hour. Remove ham from oven and allow to sit and rest for at least 15 minutes before

carving.

 

Apples and ham are a perfect marriage. This recipe is proof of that.

Apple Jelly Glazed Ham

1 shank end bone in cooked ham

1 cup apple jelly

1 tablespoon cider vinegar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon ground cloves

Preheat oven to 450. Use a small knife to score the fat on the ham in a spiraling motion. Then cut the same are vertically to create a diamond or crosshatch pattern. Place the ham in a baking dish and tent with aluminum foil. Bake in the oven for 90 minute. Prepare the glaze while the ham is baking.  In a large bowl combine the jelly, vinegar, cinnamon, nutmeg, and cloves. Set aside. After 90 minutes, remove ham from oven. Using tongs, remove the fat from the surface of the ham. It’s alright to leave a little behind. Lower the oven heat to 300. Use a brush to apply half the glaze to the ham, covering generously. Place ham back into the oven uncovered. Bake ham for 30 minutes. Remove ham from oven and cover with the rest of the glaze. Return ham to the over and allow to bake for 30 minutes more. Remove and allow to sit and rest for at least 15 minutes before carving.

 

Dijon mustard gives this recipe a tangy burst, followed by the sweet rise of the brown sugar and the richness of the bourbon. And the toasted bread crumbs give it some crunch. Truly, a ham to remember

Dijon Glazed Ham

1 shank end bone in cooked ham

1 cup Dijon mustard

½ cup brown sugar

¼ cup bourbon

1 cup bread crumbs

Preheat oven to 450. Use a small knife to score the fat on the ham in a spiraling motion. Then cut the same are vertically to create a diamond or crosshatch pattern. Place the ham in a baking dish and tent with aluminum foil. Bake in the oven for 90 minute. Prepare the glaze while the ham is baking. Combine the mustard and brown sugar in a bowl and set aside. Heat a skillet on high. Add the bread crumbs and cook until well browned. Remove from heat and set aside. After 90 minutes, remove ham from oven. Using tongs, remove the fat from the surface of the ham. It’s alright to leave a little behind. Lower the oven heat to 300. Slather the Dijon/brown sugar mixture on the ham with your hands (Be careful, it’s hot!) or with a brush.  Using you hand, pack the browned bread crumbs on to the Dijon coated ham. Then drizzle, or if you have a squirt bottle, spritz the ham with the bourbon.  Place ham back into the oven uncovered. Bake ham for one hour. Remove ham from oven and allow to sit and rest for at least 15 minutes before carving.

 

Our neighbors to the south have been salt curing hams for centuries. They’ve turned it into an art form. Now you can take one of their masterpieces to paint the perfect Easter dinner at your home. Remember to soak your country ham for at least a day before preparing. This recipe depends on the sweetness of cola to match perfectly with the saltiness of the ham.

Cola Glazed Country Ham

1 10 to 15 pound country ham, soaked

1 liter cola

1 cup water

½ cup honey

½ cup brown sugar

¼ teaspoon ground cloves

¼ teaspoon cinnamon

½ teaspoon black pepper

Preheat oven to 300 degrees. Place ham on a rack in a roasting pan.  Pour 1 cup of cola and 1 cup of water in bottom of roasting pan. Tent ham with aluminum foil and bake for two hours.  For the glaze, combine remaining cola with all other remaining ingredients in a saucepan. Bring to a boil, then reduce and allow to simmer for 10 to 15 minutes until syrupy. Remove ham from oven. Increase over temperature to 400 degrees. Score fat cap on ham in a crosshatch pattern. Brush a third of the glaze on the ham. Return ham to the oven and allow to roast for 10 minutes. Brush the ham with another third of the glaze and allow to bake for 10 more minutes. Remove the ham from the oven and brush the ham with the remaining glaze, covering well. Tent the ham and allow to rest for 15 minutes before carving into thin slices.

 

Have questions about Easter dinner? We are on your side with the answers. Join us for a live Easter Dinner Idea web chat Friday, April 18 on newsnet5.com from 2 to 4 p.m. Feel free to join us, or email us your questions before the chat at noleff@wews.com. We'll answer them during the chat.

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