Maple Glazed Holiday Vegan Ham Recipe - SunnysideHanne (2024)

FAQs

What is glazed ham made of? ›

The glaze I went for is a combination of butter, brown sugar, honey, Dijon mustard (adding a nice tang to the ham) and crushed garlic cloves. From here you can add in spices like the traditional ground cinnamon and ground cloves, or leave them out.

Method. Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

Honey Glazed Ham Ingredients

Ham: I opted for a shank cut (the leg). The shank end is what most holiday hams are, so it's a good choice if you want a beautiful presentation. The meat tends to be fattier and it has one long bone, which makes carving easier.

Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze. Use a meat thermometer and warm it to 110°F to 120°F.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Cover loosely with baking/parchment paper then loosely with foil. Reheat in a 130°C oven for 2 hours or until the centre of the ham registers 60°C/140°F (or a skewer inserted into the middle is hot). Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!)

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

Shank or Butt

Shank: Ham from the shank end is the picturesque ham profile that pops into most people's heads when they think of a Christmas ham. The pork comes from the leg portion of the pig and tends to be a bit leaner. Bone-in ham from the shank has one long bone, which can make carving a breeze.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

What part of the pig is glazed ham? ›

Ham is a type of pork that comes from the hind leg of a hog. Ham can be preserved and prepared in many different ways. Like many other cuts of meat, ham can simply be roasted with the bone either in or out. However, ham can also be pre-cured and cooked in a wide variety of ways to make it a prepared ham.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture. Typically, a Ham Glaze will be thick and somewhat gummy in texture, but always pourable or spreadable.

Cook's hint: To speed things up, you can score and stud the flesh 24 hours ahead of time then cover with the removed skin. Cover with plastic wrap and refrigerate until ready to glaze and cook. Cooking: As the ham is already cooked, the purpose of glazing is to add your own flavour notes and to caramelise the fat.

Look for a fully-cooked, bone-in ham that isn't spiral cut—it stays juicier in the oven! Shank-end hams are the big, beautiful ones you're used to seeing for the holidays and those work great here. Just remember to do the math on how much ham per person is needed before you put in your order with the butcher!