Anybody ever try the Heinz 57 honey Ham glaze?
Anybody ever try the Heinz 57 honey Ham glaze?
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Nope. Glaze my ham with a mixture of Major Grey's Chutney (passed through a food mill with the fiber removed), Coleman's dry mustard and brown sugar (dark).
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I'm comin' to your house next time you make a ham...Originally Posted by W3MIV
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Only God and the FCC can make a ham.
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Brown sugar and coke i think is southern thing. My ma allways put to damn many cloves in and wrecked just about everything good about a ham.
Good recipe that works a number of preserves as glazes. My only change is that I like to stick the whole cloves in the score cuts at the corners of the diamonds instead of prettily in the center of each diamond. I think it gives a better suffusion of the clove oil into the fat. Just my opinion, but one based on a bunch of years of doing hams. Make sure you pull any remaining skin off the ham; slice that into 1" squares and chuck them in a hot iron skillet and crisp them for finger food while you're still screwing around with the ham. Leave as much fat on the ham as you can.
I like to use the chutney because it is not so cloyingly sweet, but the mango fibres can drive you mad if you don't run the stuff through a food mill; grinds the fruit and holds out the mat of tough fibre. Major Greys is mild and tends to be somewhat sweet -- though not so sweet as preserves. Crosse and Blackwell (alas once a great Baltimore gourmet brand, but just a name nowadays) puts up a hot mango chutney that is very flavorful, but anything but "hot" in real terms; it contains a splash of mild curry, I think.
I don't do pineapple rings and maraschino cherries and that bullshit. Just the glaze.
Albi, you're always good for a smile if not a laugh along with your sage advice.
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