Glazing a precooked smoked ham...


 
B

Bill Harvey

TVWBB Super Fan
I was asked a couple weeks ago to cook four hams for an Elk's Lodge meeting tomorrow night. Being from South Georgia I assumed we were talking about fresh pork hams to be barbecued and served sliced or chopped. I received the hams a few minutes ago and was surprised to see four pre-cooked smoked hams. My cooking plan has now changed drastically. I was hoping someone would have a simple and inexpensive (but delicious) smoked ham glaze they would be willing to share. I have searched my cookbooks and found nothing interesting. I like Chris's apricot recipe but thought I would inquire if anyone else had a wonderful glaze they would share the recipe with me...

Thanks...!!!
 
Since you have 4 Hams you can try 4 differant Glazes. If you can find it locally, try the "Peach and Pineapple" salsa from the World Classic Trading Co. mixed with some dark brown sugar.
I make a paste with it, layer it on, and heat it in the oven at 350 for an hour or so. Our Family and friends love it.
 
The hams turned out great. The glaze I used was sauté garlic in butter, white dry wine, apricot pineapple jam, balsamic vinegar and coarse ground mustard. I thought it was delicious and it really look good on the ham. I've decided to cook a ham instead of a turkey this year for Christmas. I'll definitely use the same glaze... Thanks Kevin your directions and instructions were excellent...
 
Sounds great. As you've seen from the process, it's easy and the possibilities are endless. I'm glad it worked well for you.
 
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