Stuck in someone else's frames? break free!  Easter with Spike and Jamie - this page contains recipes for Ham Glazes.

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Glazes, Sauces, and Gravy for Ham Disk 181

APPLE AND RAISIN SAUCE FOR HAM

APPLE GLAZE

APRICOT-SESAME GLAZE

BUTTER-MUSTARD SAUCE

CIDER GLAZE

COLD MUSTARD SAUCE

CUMBERLAND SAUCE 1

CUMBERLAND SAUCE 2

CURRIED CRANBERRY GLAZE

DRY SALT CURE FOR A 14-POUND HAM

EASTER HAM GLAZE

EASTERN NORTH CAROLINA BARBEQUE SAUCE

EASY GOLDEN SAUCE FOR HAM

EASY MUSTARD GLAZE

GALA GLAZE

HAM GRAVY

HAM SAUCE

JELLY GLAZE

MARMALADE GLAZE

MILWALUKEE GLAZE

MUSTARD SAUCE FOR HAM

OLD-FASHIONED HORSERADISH SAUCE

ORANGE-CREAM CHEESE TOPPING

RAISIN SAUCE 1

RAISIN SAUCE 2

RAISIN SAUCE 3

RAISIN SAUCE 4

RAISIN SAUCE 5

SWEET AND SOUR RAISIN SAUCE

SWEET BBQ GLAZE

YOGURT MINT SAUCE

 

 

APPLE AND RAISIN SAUCE FOR HAM     >Back to Top<

1 cup Apple Sauce
1/2 cup Apple Butter
1/2 cup Raisins
1/2 cup Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2-1/4 cups of sauce.

 

 

APPLE GLAZE     >Back to Top<

1 (8-1/2-ounce) can Applesauce
1/3 cup Honey
1/4 cup Brown Sugar
1 teaspoon Dry Mustard

Pour 3/4 cup over ham. Heat remaining and serve as sauce with ham.

 

 

APRICOT-SESAME GLAZE     >Back to Top<

1 cup Apricot Preserves
1/4 cup Sesame Seeds

Thirty minutes before ham is done, spread with apricot preserves then sprinkle
with sesame seeds. Yield: 1 cup

 

 

BUTTER-MUSTARD SAUCE     >Back to Top<

2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1 tablespoon prepared mustard
dash pepper
1 cup milk

In saucepan, melt butter. Blend in the flour, salt, mustard and pepper. Cook until smooth. Remove from heat, stir in milk. Heat to boiling, stirring constantly; boil 1 minute.

 

CIDER GLAZE     >Back to Top<

1/2 cup apples cider
1 cup honey

Combine the cider with the honey and spread on ham.

 

COLD MUSTARD SAUCE     >Back to Top<

1 cup Sour Cream
2 tablespoons Prepared Mustard
1 teaspoon Instant Minced Onion

Stir the mustard and onion into the sour cream. Serve COLD.

 

CUMBERLAND SAUCE 1     >Back to Top<

1 cup Currant Jelly
2 tablespoons Prepared Mustard
Juice of one Lemon OR Orange
Slivered Rind of Lemon OR Orange

In a saucepan melt jelly with mustard and juice. Add slivered rind.

 

CUMBERLAND SAUCE 2     >Back to Top<

1 cup Currant Jelly
2 tablespoons Prepared Mustard
Juice of one Lemon OR
Orange
Slivered Rind of Lemon
OR Orange

Sheer Elegance for ham, hot or cold, or a sauce in which to heat sliced ham.
In a saucepan melt jelly w/ mustard and juice. Add slivered rind.

 

CURRIED CRANBERRY GLAZE     >Back to Top<

1/2 cup chopped onion
4 teaspoons curry powder
1/4 cup butter or margarine
1 (16-ounce) can whole cranberry sauce
2 tablespoons light corn syrup

Cook onion and curry powder in butter or margarine till onion is tender but not brown. Stir in cranberry sauce and corn syrup; heat through. Spoon some of the mixture over ham during the last 20 to 30 minutes of baking time. Reheat remaining mixture and pass with meat. Makes about 1-3/4 cups glaze.

 

DRY SALT CURE FOR A 14-POUND HAM     >Back to Top<

1 Ham (English hams weigh roughly 14 to 20 pounds)
1 ounce Brown sugar
1/2 ounce Saltpeter (from the drugstore)
2 pounds Rough salt

The same method may be used for bacon. A leg of pork severed from the whole side is called a ham. When the leg is left attached to the side, and severed only after the cure, it is called a gammon.

You will need a salting pan. Leave the ham unskinned. Rub in the sugar and the saltpeter first, paying particular attention to the bone ends. Then rub on half the salt and put the ham to rest on slats in a slating trough (best if it has a channel for the brine to drain out). Rub in the rest of the salt at the end of a week. Leave the ham to take the salt for a total of 3 weeks (depending on the size of the ham), turning regularly. Then hang the ham to dry in a draft of warm air for a day or two. If you would like to smoke your own, you will need a barrel smoker or a smoking shed.

Light the fire with kindling first, then feed it with beech, birch, or oak sawdust. Smoke over the open end of a smoker barrel. Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature.

Twenty-four hours in the smoke should suffice for a ham; 6 hours is enough for a side of bacon. York hams are then hung to mature for 2 to 3 months in a temperature and humidity controlled room.

 

EASTER HAM GLAZE     >Back to Top<

1 cup apples, diced
1 cup apricots
1/2 teaspoon dry mustard
2 cups apple cider
1/2 teaspoon crushed cloves

Soak apricots in cider for 1 hour. After ham has cooked 1 to 1-1/2 hours, remove from oven. Add above ingredients, blended together.

Ham cooking rule of thumb = 325 degrees at 25 minutes per pound.

 

EASTERN NORTH CAROLINA BARBEQUE SAUCE     >Back to Top<

2 quarts cider vinegar
1/4 cup salt
2 tablespoons crushed red pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce

In a large bowl, mix together cider vinegar, salt, crushed red pepper, red pepper flakes, light brown sugar and hot pepper sauce. Allow the mixture to stand covered at least 3 hours before serving on meat. Makes 2 quarts (32 Servings)

Nutrition at a glance: per serving: Calories 25; Protein 0 grams; Total Fat 0 grams; Sodium 897 milligrams; Cholesterol 0 milligrams; Carbohydrates 8 grams; Fiber 0 grams

 

EASY GOLDEN SAUCE FOR HAM     >Back to Top<

1 (20-ounce) can of Pineapple chunks
1/2 cup Brown sugar, packed
1/3 cup yellow mustard
2 teaspoons cornstarch
1/4 teaspoon ground cloves

Drain pineapple, reserve juice. In a saucepan, combine the juice with other ingredients. Cook and stir until it boils and thickens. Add the pineapple
chunks and heat through. Spoon over ham or use as a glaze when baking.

 

EASY MUSTARD GLAZE     >Back to Top<

1/2 cup packed brown sugar
2 tablespoons orange or pineapple juice
1/2 teaspoon dry mustard

Combine sugar, fruit juice, and dry mustard. Spoon over ham 2 or 3 times during the last 30 minutes of baking time. Makes about 1/2 cup glaze.

 

GALA GLAZE     >Back to Top<

For Whole Ham
1/3 cup unsulphured molasses
1/3 cup prepared mustard

For Half Ham
1/2 cup unsulphured molasses
1/3 cup prepared mustard

Mix together and spread on ham.

 

HAM GRAVY     >Back to Top<

After you have finished the ham, remove it from the roasting pan, pour some hot water into the pan and deglaze it, getting all the brown "goody" from it. Pour the liquid into a saucepan. You probably need to have a couple of cups. Combine a couple tablespoons of cornstarch with 1/2 cup cold water and mix until smooth. Stir into the ham broth, stirring constantly. Bring to a boil. It probably won't need any seasonings.

 

HAM SAUCE     >Back to Top<

Many glaze recipes can be used as a sauce to serve on the side. If it's too thin, simmer for a while until it reaches the desired consistency. Also, a little cornstarch can be added to thicken the sauce.

 

JELLY GLAZE     >Back to Top<

1 cup Cranberry, currant or other tart jelly

Spread over scored ham during last 1/2 hour of baking.

 

MARMALADE GLAZE     >Back to Top<

1/2 cup Orange, Peach or Apricot Marmalade

Brush on ham as glaze last 1/2 hour of baking time.

 

MILWALUKEE GLAZE     >Back to Top<

1/2 cup brown sugar
2 tablespoons Prepared Mustard
1/4 cup Beer or Ale

Mix brown sugar with mustard; stir to a paste. Gradually add the beer or ale,
stirring until blended. Brush part of the mixture over ham 45 minutes before
it is done. Brush frequently with glaze during remaining baking time.

 

MUSTARD SAUCE FOR HAM     >Back to Top<

1 (10 ounce) can pineapple tidbits,
drained and juice reserved
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons mustard
12 maraschino cherries, sliced

Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham. Yield: 20 servings.

 

OLD-FASHIONED HORSERADISH SAUCE     >Back to Top<

2 tablespoons Butter
2 tablespoons Flour
1 teaspoon Salt
1 teaspoon Prepared Mustard
1/8 teaspoon Nutmeg
dash White Pepper
1 cup Chicken Broth
1 tablespoon Horseradish; drained

In saucepan, melt butter. Blend in the flour, salt, mustard, nutmeg and pepper. Cook until smooth. Remove from heat then stir in the chicken broth. Heat to boiling stirring constantly. Boil for one minute. Stir the horseradish in. Serve with ham.

 

ORANGE-CREAM CHEESE TOPPING     >Back to Top<

8 ounces Cream Cheese; softened
2 tablespoons Orange Juice
1 tablespoon Orange Rind; coarsely grated
Orange Sections (garnish)
Watercress (garnish)

Bake and score ham. Cool. Blend cream cheese with juice and rind. Spread on
ham. Garnish with orange sections and watercress.

 

RAISIN SAUCE 1     >Back to Top<

1/2 cup brown sugar
1 tablespoon Cornstarch
1 cup Apple Juice
1/2 cup Seedless Raisins
1 tablespoon butter or margarine

In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or cider); stir until smooth. Cook stirring constantly, until clear and thick. Add raisins, cook 10 minutes to plump raisins. Just before serving, stir in butter or margarine.

 

RAISIN SAUCE 2     >Back to Top<

1-1/2 cups raisins
1 cup water
1/3 cup brown sugar
1/4 cup vinegar

Put raisins and water in pan. Heat slowly, about 10 minutes to plump raisins. Add sugar and vinegar. Boil slowly about 15 minutes until thickened. Makes 2 cups sauce.

 

RAISIN SAUCE 3     >Back to Top<

1-1/2 cups raisins
1/3 cup brown sugar

2 teaspoons prepared mustard
1/2 teaspoon salt
1 tablespoon (or more) vinegar
2 tablespoons cornstarch

Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.

 

RAISIN SAUCE 4     >Back to Top<

1 (10-ounce) jar red currant jelly
1/2 cup golden raisins
1/4 cup butter (you can use margarine if you like)
2 teaspoons lemon juice
1/4 teaspoon ground allspice

Cook all ingredients over medium heat in a saucepan, stirring occasionally until well blended, butter melted and sauce is completely heated through. If this sauce is too thin for your taste, take 1 tablespoon flour and mix with a little of the hot sauce to blend, then add to the whole batch to thicken.

 

RAISIN SAUCE 5     >Back to Top<

Mix
1/2 cup brown sugar
1 teaspoon dry mustard
1 Tablespoon flour

Slowly add:
2 Tablespoons vinegar
2 Tablespoons lemon juice
1/4 teaspoon grated lemon peel
1/2 cup water
1/3 cup raisins
Dash nutmeg (optional)

Cook over slow heat until thick, stirring constantly.

 

SWEET AND SOUR RAISIN SAUCE     >Back to Top<

1 cup brown sugar
1/2 cup hot water
1 cup raisins
2 Tablespoons butter or margarine
4 Tablespoons vinegar
1-1/2 teaspoons Worcestershire Sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon cloves
pinch nutmeg
1 cup currant jelly

Simmer brown sugar and water for 5 minutes. Stir until sugar is dissolved. Add all remaining ingredients and cook until jelly dissolves.

Store leftover sauce in a tightly sealed container. Sometimes the sugar crystallizes a little when it's refrigerated--just "zap" it in the microwave and the sugar will re-dissolve!!

 

SWEET BBQ GLAZE     >Back to Top<

1/4 cup Apple Jelly
1/4 cup Catsup
1-1/2 teaspoons vinegar
1/2 teaspoon chili powder

Combine ingredients in saucepan. Simmer gently for 10 minutes. Use to glaze
ham during last 1/2 hour of baking.

 

YOGURT MINT SAUCE     >Back to Top<

1/2 cup plain yogurt
2 sprigs fresh mint, chopped
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste

In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together. Makes 1 cup (2 Servings)

Nutrition at a glance: per serving: Calories 49; Protein 3 grams; Total Fat 1 gram; Sodium 1206 milligrams; Cholesterol 4 milligrams; Carbohydrates 7 grams; Fiber 0 grams

 

SHALOM FROM SPIKE & JAMIE


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