What glaze for the Christmas day ham…

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  • What glaze for the Christmas day ham…
  • marsdenman
    Member

    Go on, hit me with your favourites.

    Just picked up a 6kg joint. All to be cooked & done on Christmas Eve.

    Some of it may be left over for the Christmas meal ๐Ÿ˜‰

    ojom
    Member

    Black treacle!

    Taff
    Member

    I quite like taking it out 20mins before the end. lightly scoring the surface and drizzling over honey and mustard glaze

    Premier Icon ton
    Subscriber

    leave it to soak in a large bottle of cola with cinemon.
    trust me it is awesome.

    Premier Icon Alphabet
    Subscriber

    ton +1

    That’s how I do mine.

    jota180
    Member

    Marmalade

    Premier Icon Kryton57
    Subscriber

    Ours was/is honey, mustard and rum.

    marsdenman
    Member

    Ah, the perennial favourite of honey / mustard etc -that may well be the one as yet ๐Ÿ˜‰

    Black treacle…. mmm. as with all kitchen cupboards I believe the remains of a tin are lurking….

    Cola / cinnamon – tell me more – is this a ‘soak overnight’ then pour off, add water and boil as normal approach or is it soak and + cook it in it approach?

    Ta

    EDIT – sorted – just found out that it is cooked in the coke – gotta give that a go ๐Ÿ™‚
    Off to buy multipack of cake ๐Ÿ™‚

    Premier Icon ton
    Subscriber

    boil or soak in water to get rid of salt.
    marinade overbight in cola.spices mix.
    roast, basting it with cola/spice mix.

    brakes
    Member

    nothing, give the piggy some respect

    marsdenman
    Member

    cheers Ton!

    brakes. that is what I would normally do. It’s time for a change….
    i love piggy – I worship at the Alter of Bacon every Sat & Sun ๐Ÿ˜‰

    Premier Icon Bunnyhop
    Subscriber

    Oooh that sounds yummy, must try it myself.

    joolsburger
    Member

    Mustard and molasses.

    hp_source
    Member

    coke is the way forward… it’s very tasty!

    deadlydarcy
    Member

    Equal parts whiskey and maple syrup. Boil down till its very thick. Score skin. Cloves. Glaze. Roast. Keep glazing and roasting till glaze is used up. Trust me, flipping delicious.

    b r
    Member

    My wife brought one home today got from a guy at work, ginger and 5-spice – smells/tastes fantastic.

    Plus its well hung, at least I think that’s what she said ๐Ÿ˜ฏ

    nealglover
    Member

    It will taste awful, but it will be bloody shiny !!

Viewing 17 posts - 1 through 17 (of 17 total)

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