Sunday, December 18, 2011

Maple Dijon Glaze

There's something fantastic about a glazed ham around the holiday. Plus a glaze is super easy.

Here's a glaze that I really like with a smoked ham. It's not bad on a fresh ham either but the smokiness of ham mixed with the maple, brown sugar, and Dijon mustard is awesome.


1/2 cup of maple syrup
1/2 cup of brown sugar
2 Tablespoons of whole-grain Dijon mustard


Add all the ingredients to a sauce-pan. Whisk together over medium-low heat. Remove from heat once the glaze starts bubbling and apply the glaze to your cooked ham with a pastry brush. Let the glaze set for a few minutes before carving.

I usually add the glaze after the ham has rested for a few minutes (pulling the foil-tented ham out of the oven when the probe reaches 145 degrees and letting the ham rest until it reaches 160). The glaze sets as the ham rests. Don't apply the glaze right away or the steam from the ham will just run the glaze right down the sides.

Once your ham has cooled a bit on the outside, use your meat probe to poke a bunch of vertical holes into your ham if you like. It makes the slices look a little funky but the glaze penetrates farther down into the meat.

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