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.
INGREDIENTS
- butter
- honey
- maple syrup
- grated ginger
- Dijon mustard
- ground cinnamon
- Gochujjang
- ground cloves, nutmeg, and mace
INSTRUCTIONS
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.
EQUIPMENT
- a decent whisk
- a saucepan
- a baby food processor or
- microplane made in USA
Ginger Honey Ham Glaze
- Total Time: 20 minutes
- Yield: 1.5 cups (360 ml) 1x
- Diet: Gluten Free
Description
This ginger honey ham glaze will have you saying things like, “I wonder if that’d be good with glaze.”
Ingredients
- 1/2 C (120 ml) butter
- 1/2 C (120 ml) honey
- 1/4 C (60 ml) maple syrup
- 1 TBS (15 ml) grated ginger
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.2 ml) ground cloves, nutmeg, mace
- 1/2 tsp (2.5 ml) kosher salt
- 2 tsp (10 ml) corn starch [optional, see Top Tip]
- 1 tsp (5 ml) Gochujjang [also optional, though I love it!]
Instructions
- Start by grating your ginger or blitzing it in a baby food processor.
- Measure out the rest of your ingredients and place on medium heat.
- Whisk like you’re mildly interested in the whole glaze operation.
- Once it starts to boil you have two options: keep gently whisking for the next 30-minutes (until your honey ham glaze has reduced by 1/3) OR you can make a slurry with some of the glaze and 2 tsp of corn starch, then whisk that slurry back into your glaze and return it to the heat.
- [if using corn starch] Keep whisking until it boils again, then remove from heat.
- Strain out ginger and bathe pieces of pork!
EQUIPMENT
- a decent whisk
- a saucepan
- a baby food processor or
- microplane made in USA
Notes
If you do end up eviscerating your ginger with a food processor, make sure you strain it out when you pour it into your official serving vessel. No one wants clumps of ginger on their holiday ham.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Keywords: ham glaze recipe, honey ginger glaze, thanksgiving recipes, Christmas recipes, ham recipes, holiday recipes
