Easter Ham Preparation; Glazing And Carving

Yesterday I posted about easter ham preparation, varieties of ham and cooking a ham, so today I will again provide you with insight on glazing and carving your ham with help from Bruce Aidells, author of The Complete Meat Cookbook. The Easter holiday is only 16 days away, so lets get started :D

Glazing:

  • Any ham looks and tastes better with a flavorful glaze. Most classic ham glazes combine a sweet ingredient, such as brown sugar, maple syrup or molasses, with a contrasting flavor, such as mustard or vinegar. The sugars in the glaze caramelize while baking, giving the ham a beautiful, (and tasty), glossy sheen.
  • Before coating ham with a glaze make sure to score it with a diamond pattern by cutting 1/4-1/2 inch slashes into the surface. This looks great and provides more surface area on the ham for the glaze to stick to.
  • If the ham has been cured and smoked in a net bag it may already have a pattern etched into the surface. Even these hams with benefit from being scored.
  • Ham can be coated with a glaze using a pastry brush or a large spoon at any point during baking, but every 15 minutes is a good rule of thumb.
  • A sweet glaze can certainly work well on a fresh ham, but because of the long cooking time, you will want to add the glaze toward the near end so it doesn’t burn.

Carving:

  • When carving a ham use a very sharp knife with a thin blade. cut only the amount you will serve, as leftover sliced ham dries out faster than larger pieces.
  • To carve a bone-in-ham, cut a few long slices parallel to the bone, then turn the ham so it rests on the cut surface. Make perpendicular slices toward the bone and then cut along the bone to release the slices.
  • To carve a boneless ham, cut a few long slices to make a flat surface, then turn the ham onto the cut surface and slice to your desired thickness.

Starting Monday I will be posting some recipes for easter ham to achieve different flavors. So make sure you check back on Monday! Again a special thanks to Bruce Aidells, author of The Complete Meat Cookbook and for additional tips on how to cook ANY meat you can grab yourself a copy of his book at amazon.com. He also has the Book of Pork and The Complete Venison Cookbook, so check them out today!

RSS feed | Trackback URI

Comments »

No comments yet.

Name (required)
E-mail (required - never shown publicly)
URI
Subscribe to comments via email
Your Comment (smaller size | larger size)
You may use <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong> in your comment.

Trackback responses to this post