The honey glazed ham is a holiday staple. A mainstay as much as waiting in line at the post office for 3-hours, losing your parking spot to an over-caffeinated SUV driver, getting the WORST Christmas song stuck in your head [“simmmmmmmmmmply having a wonderful Christmas time!”], receiving a thoughtful gift from someone totally NOT on your Christmas list, or… I digress. I’m here to talk about how a ginger honey ham glaze will put the magic back in your holidays.
So, let’s do that.
- maple syrup
- grated ginger
- Dijon mustard
- ground cinnamon
- ground cloves, nutmeg, and mace
Grate that ginger in the smallest side of your grater. You can throw a ginger chunk in your baby food processor, but you’ll have to strain out your glaze before you serve it. Just saying.
It’s a simple matter of measuring and placing your ingredients in a saucepan, then whisking in a mildly concerned manner. We’re not making méringue, so save the intense whisking for something else. If your arm gets tired, wait for it, switch arms [I know, top tips].
Medium heat does just fine. High heat will blacken the bottom of your honey ham glaze and it’ll taste like you poured honey on a piece of charcoal.
When the honey ham glaze starts to boil, you have two options: keep whisking or make a slurry and thicken it up with corn starch.
Top Tip: If you don’t have the time, or just don’t feel like spending 30-minutes whisking a honey ham glaze, you can add in 2 tsp of corn starch. The video has tips on how to make a slurry.
Put a strainer over your serving dish and strain out the ginger pieces. You don’t have to, but it’ll make a beautiful, smooth, glaze that everyone will be talking about… in a good way.