Ham Glaze recipes


Once you have cooked your ham, why not go the whole hog and glaze it so it looks professional? Try Apricot and Ginger Ham Glaze, Redcurrant Ham Glaze, Orange and Ginger Ham Glaze or the more traditional Mustard and Honey Ham Glaze.

Each of the recipes below covers one cooked hot ham, just out of the oven – don’t use this glaze on a cold ham as the short cooking time used to burnish the glaze is not enough to reheat a whole ham.

It’s best to place the cooked ham on a rack in a baking dish, with a piece of tin foil on the bottom of the tin to catch the drips from the glaze.

Apricot and Ginger Ham Glaze


4 tablespoons apricot jam, sieved
1/2 teaspoon ground ginger
20 cloves


1.  Preheat the oven to 200C/400F/Gas Mark 6.

2. Mix the apricot jam and ground ginger together. Warm in a saucepan or microwave to loosen it and make it easier for spreading.

3. Use a sharp knife to cut the top layer of skin from the cooked ham, leaving a layer of fat underneath. Score the fat diagonally with a sharp knife. Brush the glaze over the ham and stud the ham with cloves. Bake the ham for another 15-30 minutes basting it with the juices left over from cooking the ham.

Mustard and Honey Ham Glaze

3 tablespoons mustard
3 tablespoons runny honey
20 cloves

1. Mix the mustard and honey together and follow the instructions for Apricot and Ginger Ham Glaze recipe above.

Redcurrant Ham Glaze
Replace the Apricot jam in the Apricot and Ginger Ham Glaze recipe with redcurrant jam or jelly.

Orange and Ginger Ham Glaze
Replace the apricot jam in the Apricot and Ginger Ham Glaze recipe with orange marmalade and add the juice of one orange to some of the ham juices and use it to baste the ham.


Related Recipes and Features

Video: The art of baguette-making Every year, the Grand Prix de la Baguette de Tradition Française de la Ville de Paris competition is held in Paris, to find the best baguette made by ...
VIDEO: How to make chocolate cake with no dairy or eggs A crazy chocolate cake you can make in one bowl. Add any flavouring to the cake from vanilla extract to chocolate extract or cardamom or add crushed n...
How to mellow the taste of raw onions Do you ever find that the onions you use in a raw recipe taste too strong: here's a tip from Rick Bayless, the US chef, to mellow the flavour of raw o...
Chilli con Carne A simple recipe for Chilli Con Carne. No bells or whistles, just home-cooked comforting food. Ingredients 1 tablespoon olive oil 1 medium onion...
Quick Roast Chicken breast Roast chicken in any form is one of the most gratifying things to eat. When you don't have time to roast a whole chicken, ask your butcher to sell you...
How to make verjuice or verjus Verjuice (also called verjus in French which means 'green juice') is unfermented grape juice used in cooking to add acidity. You can make it at home f...

Comments are closed.


Follow this blog

Get a weekly email of all new posts.

Email address