Ham sports a Honey Balsamic Fig glaze made with honey, balsamic vinegar, dried figs, ground cloves and fresh rosemary.
Recipe: Gourmet Ham Glazes
Forget The Dijon & Take Your Ham In New Directions
A great ham may see like reward enough, but you can make your ham look and taste even better with a honey glaze. Honey is hygroscopic—which means it absorbs moisture from the atmosphere—so a rich honey glaze helps lock in moisture during baking. The result: sweet moist, meat.
In addition, brushing on a honey glaze during the last 20 to 30 minutes of baking gives ham a beautiful golden brown color, and the carbohydrate composition of honey decreases the intensity of ham’s salty flavor. Be sure to use only pure honey with these delicious recipes.
The glazes can be used variously with lamb, pork roast, poultry and salmon as well.
Honey Balsamic Fig Glaze
Figs, cloves and balsamic vinegar may sound autumnal, but fresh rosemary brings lively spring notes to the recipe. The combination of balsamic-soaked figs with honey and spices creates a delightfully sweet, aromatic glaze and finishing sauce.
- 1/3 cup honey
- 2/3 cup very hot water
- 1/4 cup balsamic vinegar
- 1/8 teaspoon dried figs
- 1/2 cup shallots, diced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary
- Salt and pepper to taste
In a bowl, combine honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes.
Meanwhile, in a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened. Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes. Season with salt and pepper.
If desired, purée in a blender or food processor until smooth.
As a glaze or basting sauce: Brush or spoon the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so. The remaining glaze can be simmered to thicken, and served as a side sauce.
Honey Ginger Five-Spice Glaze
Chinese five-spice powder and fresh ginger give this fragrant glaze a sweet and spicy edge. It’s delicious on ham, as well as pork, poultry or salmon.
- 1 cup honey
- 1/4 cup orange marmalade
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons freshly grated ginger or prepared ginger*
- 2 teaspoons Chinese five-spice
- 2 teaspoons Dijon or other smooth mustard
*If fresh ginger is not available, substitute prepared ginger, which can be found in the produce section alongside jars of chopped garlic.
Ham with Honey Ginger Five Spice Glaze.
Combine all the ingredients in a saucepan. Heat gently and whisk to combine. Remove from the heat and let cool.
- Refrigerate overnight for best flavor.
As a glaze or basting sauce: Brush the glaze over the roast or ham during the last 30 to 40 minutes of cooking, basting every 10 minutes or so. Warm remaining glaze to spoon over meat when serving
As a marinade: Add a pinch of salt before marinating your pork, ham or poultry for up to a half day. For salmon, marinate only for a few hours.
Honey Mojito Mint Glaze
This bright herbaceous glaze offers a springtime twist on the traditional mint and lamb pairing. Equally delicious paired with roasted lamb or the holiday ham.
- 3/4 cup honey, lightly warmed
- 1/4 cup mint leaves, chopped
- 1 tablespoon vegetable oil
- 1/3 cup dark rum
- 1/4 cup lime juice
- Salt to taste
- Mint leaves for garnish
Purée honey, mint, oil and rum; set aside.
When ready to use, whisk in lime juice, season with salt to taste.
As a glaze or basting sauce: Simmer glaze gently to thicken. Brush the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting. The remaining glaze can be reduced further to thicken, and served as a side sauce.
As a marinade: Double the recipe and add a pinch of salt before marinating your lamb, pork or ham for up to a half day. For salmon, marinate for only a few hours.
Pineapple Honey Adobo Glaze
Smoky, spicy chipotle chiles in adobo sauce blend with sweet honey in this reinvention of the traditional pineapple glazed ham. This sweet-spicy glaze can easily be adjusted for mild or fiery tastes.
- 1 cup honey
- 1 10-ounce can crushed pineapple
- 1 or 2 chipotle chiles in adobo,
seeded and diced, to taste
- 1 tablespoon adobo sauce (from can of chipotles—use more as needed)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon fresh ginger, grated
- Salt to taste
- Pineapple rings for garnish
Place all ingredients, except salt, in a blender or food processor and purée until smooth.
Add salt, and taste for desired spice level. Add additional chipotle and adobo sauce to taste.
Ham with Pineapple Honey Adobo Glaze.
As a glaze or basting sauce: In a small saucepan over medium heat, simmer the sauce until lightly thickened. Brush the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so. The remaining glaze can be simmered to thicken, and served as a side sauce.
As a marinade: Double the recipe and add a pinch of salt before marinating lamb, pork or ham for up to a half day.
Pink Peppercorn Peach Honey Glaze
This sweetly spiced, pink-speckled glaze is delightful on baked ham or roast pork. Pink peppercorns add a beautiful rose-hue and delicate pepper flavor.
- 3/4 cup honey
- 1 15-ounce can unsweetened sliced peaches, drained (or 1-1/2 cups defrosted peaches or fresh poached peaches)
- 2 tablespoons pink peppercorns (black or white can be substituted)
- 1/8 teaspoon salt
- 2 tablespoons Champagne or white wine vinegar
Combine peaches, pink peppercorns and salt in a food processor or blender, and purée until smooth and speckled with pink flecks.
Transfer the purée to a bowl and whisk in the honey and vinegar.
Ham with Pink Peppercorn Peach Honey Glaze.
As a glaze or basting sauce: Brush the glaze over the roast or ham during the last 30 to 40 minutes of cooking, basting every 10 minutes or so. The remaining glaze can be simmered to thicken, and served as a side sauce.
As a marinade: Add a pinch of salt before marinating pork, ham or poultry for up to a half day. For a large ham, double the recipe.
Recipes and images courtesy of National Honey Board. All rights reserved. Additional material
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