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.

Glazed Ham Ingredients

Fully cooked bone-in ham: Bone-in roasts make the best holiday hams. The bone prevents the ham from drying out and adds flavor. If you're new to cooking a ham, our Test Kitchen recommends the shank cut of ham because it's simpler to carve. The other option—the butt—is a bit more tender.

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. Pull it out and brush on more glaze, then pop it back in the oven. Then pull it out and brush on more glaze!

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.

Naturally smoked hams usually have less water-weight and better flavour, so look for one that has a dark colour on the rind and is naturally smoked. Choose one with a good layer of fat of you are going to glaze, as that's where the flavour melts in. Keep the rind to help store your ham and stop it drying out.

What part of the pig is glazed ham? ›

The word ham refers to the hind leg of a pig, usually one that has been preserved or cured, whether by salting, drying, smoking, or some combination of the three.

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!

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.