by Kate Heyhoe
This glaze tastes especially good if the ham is studded with cloves before baking.
1/2 cup packed dark brown sugar
1 cup chopped fresh pineapple with juice,
or 1 (8-1/2 ounce) can crushed pineapple with juice
1/4 cup fresh lemon juice
1 tablespoon cornstarch
2 tablespoons prepared horseradish
2 teaspoons soy sauce
1/4 teaspoon ground ginger
Combine all ingredients in a saucepan over medium heat. Bring mixture to a boil, stirring to smoothly mix in cornstarch. Boil until slightly thickened, about 2 minutes. Spoon over ham during last 30 to 40 minutes of cooking. Yields enough glaze for a whole or half ham. (Tip: For a half ham, apply half the glaze and cook ten minutes, then apply the remaining glaze and cook until just browned.) Be careful not to burn the glaze by baking too long.
Kate's Global Kitchen for March 2002:
03/01/02 Salt: The World's Biggest Shaker
03/08/02 Irish Recipes: Old and New
03/15/02 Parsley: The Emerald Herb
03/22/02 Easter: My Ham Glazes Over
03/29/02 Focus on Flavor: When Less Is More
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created March 2002
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