Blog – Page 64 – Family Feast

Last Thanksgiving you glazed a spiral ham with brown sugar and mustard and everyone asked for seconds. You can try twelve different glazes to change the mood of your meal, from sweet pineapple brown sugar to tangy pomegranate molasses and balsamic. Each option uses simple pantry ingredients and a clear timing guide so you’ll know when to baste and when to rest the ham. Keep going to pick the best glaze for your feast. Classic Brown Sugar and Mustard Glaze Sweet, tangy, and seriously sticky—this brown sugar and mustard glaze makes any ham sing. Ingredients: 1 cup packed brown sugar 1/4 cup Dijon mustard (or yellow mustard for a milder flavor) 2 tablespoons honey or maple syrup 2 tablespoons apple cider vinegar (or orange juice for a fruitier note) 1/4 teaspoon ground cloves (optional) 1/4 teaspoon ground cinnamon (optional) Pinch of black pepper 1 fully cooked bone-in or boneless ham (about 6–8 pounds), scored How to Make: Preheat your oven to 325°F (165°C) if baking the ham. In a small bowl, whisk together the brown sugar, Dijon mustard, honey (or maple), and apple cider vinegar until smooth. Stir in the ground cloves, cinnamon, and a pinch of black pepper if using. Place the scored ham in a roasting pan, fat side up. Brush about half of the glaze over the ham, making sure it gets into the scored lines. Tent the ham loosely with foil and bake according to package directions (generally 15–18 minutes per pound) until heated through. Every 20–30 minutes, baste with more glaze to build up a sticky coating. For a caramelized finish, remove the foil for the last 20–30 minutes of baking and brush on the remaining glaze; increase oven to 400°F (200°C) if you like a deeper glaze color—watch closely to avoid burning. When the internal temperature reaches about 140°F (60°C), remove the ham from the oven and let it rest 10–15 minutes before slicing. Serve slices with extra pan juices or reserved glaze for a sweet, tangy finish—enjoy that glossy, crave-worthy crust! Maple Bourbon Glaze Sweet, smoky, and boozy — this Maple Bourbon Glaze turns any ham into a showstopper. Ingredients: 1/2 cup pure maple syrup 1/4 cup bourbon 1/4 cup brown sugar, packed 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves (or a pinch) 1/4 teaspoon freshly ground black pepper 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening) Pinch of salt How to Make: Combine maple syrup, bourbon, brown sugar, Dijon mustard, and apple cider vinegar in a small saucepan. Stir in cinnamon, cloves, black pepper, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer 6–8 minutes until slightly reduced and syrupy; taste and adjust seasoning. If you prefer a thicker glaze, whisk the cornstarch slurry and stir it in; simmer 1–2 minutes until thickened. Remove from heat and let the glaze cool slightly before brushing on ham. Brush glaze over ham during the last 20–30 minutes of baking, reapplying every 8–10 minutes for a sticky, caramelized finish. Serve your ham with extra glaze on the side — it’s going to disappear fast! Orange and Clove Citrus Glaze Bright, zesty orange with warm clove gives your ham a glossy, aromatic finish guests will love. Ingredients: 1 cup fresh orange juice (about 2–3 oranges) Zest of 1 orange 1/2 cup brown sugar, packed 1/4 cup honey or maple syrup 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar (or orange juice concentrate) 6–8 whole cloves 1/2 teaspoon ground cinnamon (optional) Pinch of salt 2 tablespoons unsalted butter (optional, for sheen) How to Make: Combine orange juice, orange zest, brown sugar, honey, Dijon mustard, and apple cider vinegar in a small saucepan. Add the whole cloves and a pinch of salt; stir to combine. Bring mixture to a gentle simmer over medium heat, stirring so the sugar dissolves. Reduce heat to low and simmer 8–10 minutes until glaze thickens slightly and coats the back of a spoon. If using, whisk in butter and ground cinnamon for extra shine and warmth; remove and discard the whole cloves. Brush glaze over the ham during the last 20–30 minutes of baking, repeating every 5–10 minutes for a sticky, caramelized finish. Let the ham rest a few minutes after glazing so the glaze sets before slicing. Serve up that glossy, citrus-clove ham and watch everyone dig in! Honey Dijon and Rosemary Glaze Sweet, savory, and herby — this Honey Dijon and Rosemary glaze gives ham a glossy, craveable finish. Ingredients: 1/2 cup Dijon mustard 1/3 cup honey 2 tablespoons brown sugar 2 tablespoons apple cider vinegar (or white wine vinegar) 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1 teaspoon soy sauce (optional, for depth) 1/4 teaspoon black pepper Pinch of salt 1 tablespoon olive oil or melted butter (optional, for richness) How to Make: In a bowl, whisk together the Dijon mustard, honey, and brown sugar until smooth. Stir in the apple cider vinegar, chopped rosemary, soy sauce (if using), black pepper, and a pinch of salt. Add the olive oil or melted butter and whisk until glossy and well combined. Taste and adjust: add a little more honey if you want it sweeter, or a splash more vinegar for brightness. Brush the glaze generously over a fully cooked ham during the last 20–30 minutes of baking, basting every 7–10 minutes for a sticky, caramelized finish. For an extra caramelized top, broil briefly for 1–2 minutes at the end—watch closely so it doesn’t burn. Let the ham rest a few minutes after glazing, then slice and serve. Enjoy that perfect sweet-tangy-herby shine on your ham — it’s a crowd-pleaser! Pineapple Brown Sugar Glaze Sweet, sticky pineapple-brown sugar glaze that turns any ham into a tropical showstopper. Ingredients: 1 cup brown sugar, packed 1/2 cup pineapple juice (preferably from canned pineapple) 1/4 cup crushed pineapple, drained 2 tablespoons Dijon mustard (or yellow mustard if preferred) 2 tablespoons honey or maple syrup 1 tablespoon apple cider vinegar or white vinegar 1/4 teaspoon ground cloves (or 1/2 teaspoon whole cloves if studding the ham) 1/4 teaspoon ground ginger (optional) Pinch of salt 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for a thicker glaze) How to Make: In a small saucepan, combine brown sugar, pineapple juice, crushed pineapple, mustard, honey, and vinegar. Add cloves, ginger (if using), and a pinch of salt; stir to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves. Let it simmer 5–7 minutes until slightly thickened and glossy. If you want a thicker glaze, stir in the cornstarch slurry and simmer 1–2 more minutes until it thickens. Remove from heat and let cool a few minutes before brushing on the ham. Brush the glaze over the ham during the last 20–30 minutes of roasting, reapplying every 5–10 minutes for a sticky, caramelized finish (or brush on and broil briefly for a glaze finish). If using whole cloves, stud the ham before applying glaze so flavors meld as it cooks. Let the glazed ham rest a few minutes after roasting, then slice and serve with any leftover glaze on the side. Serve slices of ham with that glossy pineapple-brown sugar shine and enjoy the sweet-tangy party in every bite! Brown Sugar and Dijon With Whole-Grain Mustard Glaze Sweet, tangy, and a little crunchy — this glaze makes your ham shine. Ingredients: 1 cup brown sugar, packed 1/4 cup Dijon mustard 2 tablespoons whole-grain mustard (seeds visible) 2 tablespoons honey 2 tablespoons apple cider or orange juice 1 tablespoon apple cider vinegar 1/2 teaspoon ground cloves (or 4–6 whole cloves, optional) Zest of 1 orange (optional, for brightness) Pinch of salt and freshly ground black pepper 1 fully cooked bone-in or boneless ham (about 8–10 lb), for glazing How to Make: Preheat oven to 325°F (160°C) if you’ll be reheating the ham in the oven. In a medium bowl, whisk together brown sugar, Dijon mustard, whole-grain mustard, honey, juice, vinegar, orange zest, cloves, salt and pepper until smooth but with visible mustard seeds. If your ham has a thick fat cap, score it in a diamond pattern about 1/4 inch deep to help the glaze stick. Place the ham on a rack in a roasting pan and brush a generous layer of glaze all over the surface. Tent the ham loosely with foil and roast according to package directions (generally 10–15 minutes per pound) until heated through, brushing with more glaze every 15–20 minutes. During the last 15–20 minutes of roasting, remove the foil and brush a final coat of glaze; increase oven to 400°F (200°C) for a few minutes if you want the glaze to caramelize and get a little crisp. Let the ham rest 10–15 minutes before carving so the juices settle and the glaze sets. Serve slices with extra glaze on the side and enjoy that perfect sweet-tangy crunch! Apple Cider and Sage Glaze Sweet, savory apple-cider glaze with a hint of sage — perfect for brushing over ham for a glossy, flavorful finish. Ingredients: 1 cup apple cider (or apple juice) 1/2 cup brown sugar, packed 2 tbsp Dijon mustard 2 tbsp apple cider vinegar 2 tbsp unsalted butter 1 tsp fresh sage, finely chopped (or 1/2 tsp dried sage) 1/4 tsp ground cinnamon Pinch of salt Optional: 1–2 tbsp maple syrup or honey for extra sweetness How to Make: Combine apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a small saucepan. Stir in chopped sage, cinnamon, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer until the liquid thickens and coats the back of a spoon, about 10–15 minutes. Remove from heat and whisk in the butter until melted and the glaze is glossy; stir in maple syrup or honey if using. Let the glaze cool slightly so it thickens a bit before using. Brush generously over ham during the last 20–30 minutes of baking, reapplying every 8–10 minutes for a sticky, caramelized finish. Serve your ham with that shiny, apple-sage glaze and enjoy the sweet-savory goodness! Spicy Chipotle and Brown Sugar Glaze A bold, sweet-and-smoky glaze that gives your ham a caramelized kick with every slice. Ingredients: 1 cup packed brown sugar 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 2 tablespoons molasses 1–2 chipotle peppers in adobo sauce, minced (adjust for heat) 1 tablespoon adobo sauce from the chipotle can (optional for extra heat) 1/2 teaspoon smoked paprika 1/4 teaspoon ground black pepper 2 tablespoons unsalted butter 2 tablespoons orange juice (or water) Whole cooked ham (8–10 lb) or amount needed for glazing How to Make: In a small saucepan over medium heat, add the brown sugar, Dijon mustard, apple cider vinegar, molasses, and orange juice. Stir until the brown sugar begins to dissolve and the mixture comes to a gentle simmer. Add the minced chipotle peppers, adobo sauce (if using), smoked paprika, and black pepper; stir to combine. Lower the heat and whisk in the butter until melted and the glaze is smooth. Simmer 2–3 minutes, stirring frequently, until slightly thickened — it should coat the back of a spoon. Taste and adjust heat or sweetness: add more chipotle for spice or a splash more orange juice if too thick. If glazing a whole ham, score the surface in a diamond pattern and place ham in a roasting pan. Brush a generous layer of glaze over the ham. Roast or warm the ham according to package or recipe instructions, basting with additional glaze every 10–15 minutes until the glaze is sticky and caramelized (about 20–30 minutes). For a glossy finish, broil 1–2 minutes at the end, watching closely to prevent burning. Let the ham rest 10 minutes before slicing, then spoon any pan juices or reserved glaze over slices. Serve slices with extra glaze on the side and enjoy that sweet, smoky, spicy bite! Maple-Mustard With Cranberry Glaze Sweet-tart maple mustard and cranberry glaze that makes ham irresistible. Ingredients: 1/2 cup pure maple syrup 1/4 cup whole-grain or Dijon mustard 1/3 cup cranberry sauce (jellied or whole-berry, mashed) 2 tablespoons brown sugar (packed) 1 tablespoon apple cider vinegar or lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon ground cinnamon (optional) 1 tablespoon unsalted butter (optional, for shine) 1/4 cup water (to thin if needed) 1 (6–8 lb) fully cooked ham, boneless or bone-in, scored How to Make: Preheat oven to 325°F (165°C). Place the ham in a roasting pan, cut side down, and score the surface in a diamond pattern about 1/8 inch deep. In a medium saucepan over medium heat, combine maple syrup, mustard, cranberry sauce, brown sugar, and vinegar. Whisk the mixture until smooth, then stir in salt, pepper, and cinnamon if using. Simmer gently for 4–5 minutes until the sugar dissolves and the glaze is slightly thickened; add water if it seems too thick. Stir in butter off the heat for a glossy finish, then remove from stove. Brush a generous layer of glaze over the ham, covering all scored surfaces. Tent the ham loosely with foil and bake for 10–12 minutes per pound, basting with more glaze every 20–30 minutes. For a caramelized finish, remove foil during the last 15–20 minutes of baking and brush on a final coat of glaze; watch closely to avoid burning. Remove ham from oven and let rest 10–15 minutes before slicing to allow juices to settle. Spoon any pan juices into remaining glaze, warm slightly, and serve alongside the sliced ham. Enjoy that sweet, tangy shine — your guests will be asking for seconds. Brown Sugar, Rum, and Ginger Glaze Sweet, sticky, and warmly spiced — this glaze turns any ham into a holiday showstopper. Ingredients: 1 cup packed light brown sugar 1/3 cup dark rum 2 tablespoons unsalted butter 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger) 1/4 teaspoon ground cinnamon Pinch of salt 2 tablespoons water (if needed to thin) How to Make: In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until it begins to dissolve and looks syrupy, about 2 minutes. Stir in the rum, mustard, lemon juice, ginger, cinnamon, and a pinch of salt. Bring the mixture to a gentle simmer and cook, stirring frequently, for 3–5 minutes until slightly thickened. Taste and adjust: add more lemon for brightness, more ginger for spice, or a splash of water if the glaze is too thick. If using on a baked ham, brush the glaze over the ham during the last 20–30 minutes of roasting, reapplying every 5–10 minutes for a sticky, caramelized finish. For a broiled finish, brush on the glaze and broil briefly, watching closely, until nicely caramelized. Let the ham rest a few minutes after glazing before slicing. Enjoy that glossy, boozy-sweet crust — it’s guaranteed to disappear fast! Pomegranate Molasses and Balsamic Glaze A bright, tangy-sweet glaze that brings a glossy, festive finish to ham with a Middle Eastern twist. Ingredients: 1/2 cup pomegranate molasses 1/4 cup balsamic vinegar 1/4 cup brown sugar (packed) 2 tablespoons honey 2 tablespoons Dijon mustard 1 teaspoon orange zest 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1 tablespoon unsalted butter (optional, for shine) How to Make: Combine pomegranate molasses, balsamic vinegar, brown sugar, honey, and Dijon mustard in a small saucepan. Add orange zest, salt, and pepper and stir to combine. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let simmer 6–8 minutes until slightly thickened and syrupy; don’t over-reduce. Remove from heat and stir in butter, if using, until melted and glossy. Taste and adjust seasoning — add a pinch more salt or a splash of vinegar if it needs brightness. Brush generously over ham in the last 20–30 minutes of baking, repeating once or twice for a sticky, caramelized finish. Serve your ham glossy, fragrant, and full of bright, tangy-sweet flavor. Apricot and Ginger Glaze Bright, tangy apricot and warm ginger make this glaze a sunny, spicy finish for any holiday ham. Ingredients: 1 cup apricot preserves 2 tablespoons fresh orange juice (or juice from 1 small orange) 1 tablespoon Dijon mustard 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger) 1 clove garlic, minced (optional) Pinch of red pepper flakes (optional, for a touch of heat) 1–2 tablespoons water to thin if needed How to Make: In a small saucepan, combine apricot preserves, orange juice, Dijon mustard, soy sauce, and brown sugar. Stir in grated ginger and minced garlic if using. Heat over medium, stirring frequently, until the mixture melts and comes to a gentle simmer, about 3–5 minutes. Reduce heat and simmer 2–3 minutes more to meld flavors; add a tablespoon or two of water if the glaze is too thick. Taste and adjust: add more ginger for warmth, sugar for sweetness, or a pinch of red pepper flakes for heat. Let cool slightly before brushing onto ham during the last 20–30 minutes of roasting, basting every 5–10 minutes for a glossy finish. Reserve a little glaze warmed for serving if you like extra sauce on the side. Your ham will shine with a sticky, sweet-tart apricot finish and a lively ginger kick — ready to impress! Conclusion You’ve got a dozen easy glazes to try, so pick one that fits your mood and pantry. Brush it on in the last 20–30 minutes of baking, basting every 5–7 minutes for a glossy finish. Let the ham rest 10–15 minutes before slicing to lock in juices. Mix sweet and savory for balance, and don’t be afraid to tweak sugar, acid, or spice. You’ll hit the nail on the head.