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desparately seeking CRUNCHY ham glaze recipe


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CritterPainter

Washington State
Posts: 1428
Posted: Sat Nov 17, 2007 8:08 pm   Post subject: desparately seeking CRUNCHY ham glaze recipe


DS had a spiral-slice ham once that had a glaze that was crunchy (not from nuts, from the brown sugar), and really loved it. So I've gone through every cookbook I have, and spent way too much time rewording it on different search engines, but cannot find a recipe. And getting redirected to places to buy it already made really don't help!! So I would send a big cyber-hug to any gardener (even if you are covered with compost, really!) who has a recipe! The main thing is, it MUST be crunchy (sigh, funny what our kids get locked in on!)
Thanks!!!!!! Mary




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SongofJoy57

Foothills of North Carolina Z = 7a & 7b
Posts: 971
Posted: Sat Nov 17, 2007 9:42 pm   


CRUNCHY BROWN SUGAR CRACKER HAM GLAZE
1 cup cracker crumbs
1 cup firmly packed brown sugar
Dash or two ground cloves

Mix together well.

Shocked This is the only one I could find, besides the one you buy from Smithfield hams.

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Biita

Norway
Posts: 2048
Posted: Sat Nov 17, 2007 11:05 pm   


The only crunchy ham glaze i know of is brown sugar mixed with just a little pineapple juice just to make like a paste then plastered to the ham, an let the oven do all the work,, sorry if i couldn't help, but good luck. Stew Face 2

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flopsy
Georgia, Z8
Posts: 12
Posted: Sat Nov 17, 2007 11:44 pm   Post subject: crunchy glaazed ham


Hi! Don't know if this is what you are looking for but here's my baked ham recipe:
I stud by ham with whole cloves all over and bake at 350 degrees till nearly done. (Oh, I line the broiler pan with foil and place foil over the top rack of the pan and make slits in the foil over the slits in the rack to let the juices flow into the bottom of the foil-lined pan. I usually add a little water to the foil lined bottom pan at the beginning of the bake cycle.) When nearly done, I take from oven and remove ham to platter. I pour the pan juices (be careful, the pan is very hot and I use pot holders) into a bowl. To the fatty juices I add some pineapple juice, mustard and a good bit of brown sugar and mix well. I return the ham to the pan rack and lay the pineapple slices from the juice on the ham and around it. I baste the ham and pineapple slices with the brown-sugar mixture several times while the ham finishes baking. When nearly done, I pour the remainder over the ham and let it cook another few minutes. mmmmmmmmm mmmmmmmm great. (remove cloves before slicing)

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SongofJoy57

Foothills of North Carolina Z = 7a & 7b
Posts: 971
Posted: Sun Nov 18, 2007 1:52 am   


Flopsy,
You are making my mouth water, and it is too late here to be eating. LOL There is nothing like southern cooking. I can almost smell that ham baking!!! Laughing
MMMMM!MMMMM! Razz

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CritterPainter

Washington State
Posts: 1428
Posted: Sun Nov 18, 2007 2:14 am   


Wow, now that's a Ham!! I saw the cracker one but the kind my son is so on about actually sorta made a candy-like case around the ham. Which is, like, food perfected to an 18-year-old.
Thanks for taking the time to post, and believe me, if I find the right one I'll post it here for everyone!

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juliar

Posts: 1
Posted: Mon Dec 24, 2007 10:52 pm   Post subject: I know just what your lookinr for here it is


1-can crushed pineapple
1-box Lt brown sugar
1 pkg unsalted crackers crushed
1 TBS mustard
cherries for color and taste
Heat brown sugar and pineapples (add the whole can juice and all)untill soupy.Add mustard. Slowly add the crushed crackers untill you get the desired consistency.place in oven to bake untill brown and syrupy.May take a few tries untill you get what you want but it is great !!!!!
Merry Christmas
Julia

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CritterPainter

Washington State
Posts: 1428
Posted: Mon Dec 24, 2007 11:52 pm   


Oh, wow Julia, that sounds fantastic! A keeper recipe for sure.
DH hit on one, too, it's sort of a no-recipe sort. After he cooks the ham he coats it with a mixture of spices and sugar, then hits it with a culinary torch (we got one years ago for something else). Really makes a candy shell. Not health food by any stretch of the imagination, but then that's why new years resolutions were invented, eh?

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Bodhi

S. FL
Posts: 150
Posted: Thu Feb 17, 2011 8:47 am   


Perhaps substituting the crackers for finely crushed cornflakes would work in above recipes Critter? They are sweeter, very crunchy, and combine well with the sugars.

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habee
Georgia
Posts: 22
Posted: Wed Apr 27, 2011 1:33 pm   


For the kind of "crunchy" you're talking about, the ham glaze has to caramelize. This is often done with a torch, but it can also be done by cooking the glaze. I worked on this for years before I finally got it right!



moderator's note: removed website link, see point 1.1 of usage rules

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