Best ham glaze ever!

[Jenise]

Orange Marmalade.

That's it. It's perfect. Discovered this earlier today when I used same to glaze a ham that I baked for our Yacht Club's annual Membership Breakfast. I got the marmalade idea from a recipe I saw recently calling for it to be mixed with mustard and brown sugar. I liked the idea and bought the marmalade. But when I went to make the glaze this morning I took a sip of the marmalade off the tip of my finger and off went the proverbial . I would mess with THIS? It's perfect! A very complete blend of sweet, tart and gently bitter, nothing else needed. Next time you bake a ham, try it!

Agree that it would make a great glaze.

Disagree that ham need any glaze (I know some people seem to like it).

[Jenise]

Agree that it would make a great glaze.

Disagree that ham need any glaze (I know some people seem to like it).

I usually use just honey. Thought the sweetness isn't necessary--you know I have no more sweet tooth than you--I love the burnished color and extra crustiness of sweet glazes on ham. When presentation matters, it makes an excellent difference. As it did this morning when I carried that 17 pound whole natural mahogany colored ham still-hot-from-my-oven into the clubhouse. But from now on, honey's out, marmalade's in.

It sounded good to me, but truelove turned up her nose. We use brown sugar that has been mixed with ground cloves and dry mustard.

I use the marmelade with a mix of stone ground mustard, brown sugar and hot mango chutney. Sweet, tart, spicy.

that does sound excellent Jenise. Which brand did you use? I love brown suger and spicy brown mustard mixed for corned beef brisket and ham. Although I have never been a fan of spiral hams or any ham, I do enjoy it when members of our family serve it. Gene love thick slices of ham we get at Trader Joe's, for breakfast. I met the orange marmelade would be great with those, as well.

[Jenise]

It sounded good to me, but truelove turned up her nose. We use brown sugar that has been mixed with ground cloves and dry mustard.

That's the standard and a formula I love. The marmalade was better only for being so unexpected--and in some ways more fitting for a breakfast ham.

[Jenise]

I use the marmelade with a mix of stone ground mustard, brown sugar and hot mango chutney. Sweet, tart, spicy.

Chutney! Now there's a great idea.

[Jenise]

that does sound excellent Jenise. Which brand did you use?

Just Smuckers. I'm sure any brand would work well as all would be thick, clear, tangy, sweet and bitter.