5 Glazes for the Perfect Pit Ham

 

Ham is one for the most popular meats served during Easter. Signature glazes are a simple way to turn this traditional offering into a stunning holiday feature. Get started by pairing these next-level glazes with Cobblestreet MKT. Pit Ham.

To Glaze:

Prepare the ham as the label directs. About halfway through baking, remove ham from the oven. If desired, with a sharp knife, lightly score the outside of the ham, making parallel ½-inch-deep incisions in a crosshatch pattern. Brush the ham with some of the glaze and return the ham to oven. Continue baking the ham, brushing it with additional glaze every 15 minutes.

 

Pepper-Peach Glaze

In small saucepan, heat 1 jar (8 ounces) hot pepper jelly, 1 cup peach preserves, ¼ cup each apple cider vinegar, Dijon mustard and packed light brown sugar and 2 tablespoons finely chopped fresh sage to a simmer over medium heat, stirring occasionally. Remove saucepan from heat.

 

Spiced Orange Glaze

In small saucepan, heat 1 jar (12 ounces) sweet orange marmalade, ½ cup fresh orange juice, 2 tablespoons each balsamic vinegar, Dijon mustard and orange zest, 1 tablespoon each pumpkin pie spice and whole grain mustard and 1 teaspoon dry mustard to a simmer over medium heat; simmer 2 minutes, stirring occasionally. Add ½ cup packed light brown sugar and simmer 2 minutes, stirring occasionally. Remove saucepan from heat.

 

Red Currant & Hot Honey Glaze

In small saucepan, heat 4 cups dry red wine (such as Cabernet Sauvignon or Merlot) to a boil over medium-high heat; reduce heat to medium-low and simmer 20 minutes or until reduced to 2 cups. Stir in 2 jars (12 ounces each) red currant jelly or jam, 1 cup hot honey or honey, ⅔ cup packed light brown sugar, 2 tablespoons each red wine vinegar and yellow mustard; increase heat to medium-high. Heat to a boil, stirring frequently; reduce heat to medium-low and simmer 25 minutes or until glaze thickens and is reduced to about 3 cups. Remove saucepan from heat; stir in 1 teaspoon less-sodium soy sauce.

 

Jalapeño-Mustard Glaze

In small saucepan, heat 4 finely chopped small jalapeño peppers, 3 crushed garlic cloves, 2 cups fresh or refrigerated orange juice, 1 1/3 cups packed light brown sugar and 1 cup Dijon or spicy brown mustard to a boil over medium-high heat; cook 30 minutes or until glaze is reduced to about 2½ cups, stirring occasionally. Remove saucepan from heat.

 

Apricot-Mustard Glaze

In small saucepan, heat 1 jar (18 ounces) apricot preserves, 1 cup light brown sugar, ¼ cup Asian-style hot mustard and 1 tablespoon Worcestershire sauce to a simmer over medium heat; simmer 2 minutes, stirring occasionally. Remove saucepan from heat.

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