Web remove the saucepan from the heat and set aside to cool.

Ham glaze recipe new york times. Web 2 teaspoons ground cumin. Web by steven raichlen published march 18, 2021 updated march 22, 2021 a homemade ham represents a formidable culinary challenge. Web melissa golden for the new york times.

Web bake until a thermometer inserted into the ham registers 110 degrees f, 2 to 2 1/2 hours, adding another cup of water to the pan if the liquid evaporates to keep the juices from burning. Am i biased because it’s based on my mom’s recipe? Once the ham is ready to be glazed, adjust the oven temperature to 450ºf.

Web bake the ham: Cook the ham until it nears 130°f. Add the orange zest, orange juice, 2 tablespoons dijon mustard, and 2 tablespoons whole grain mustard to the syrup and whisk to combine.

Trim tough rind from ham, leaving as much fat as possible. Web use a pastry brush to apply glaze to the ham, allowing it to get into the cuts made by the scoring, and repeat a few times after the ham goes into the oven. Gives the ham that creamy flavor root beer:

I recommend light brown sugar, but dark brown sugar can be substituted. Click here for recipe david malosh for the new york times. This will catch the glaze maximizing flavor and tenderizing the meat.

When the ham registers 130°f, take the aluminum foil off the pan, and brush some of the glaze on the ham rind. Please read our disclosure policy. Combine the remaining ingredients, and stir until well combined.