The Timeless Charm of Retro Ham Glaze
There’s a certain magic that unfolds when a familiar aroma fills the kitchen, transporting you back in time. This particular ham glaze recipe, a treasured find from a vintage Safeway publication, circa December 1959, holds a special place in my culinary heart. I can vividly recall my aunt meticulously preparing it for holiday gatherings, the air thick with anticipation and the sweet, tangy perfume of oranges mingling with warm spices. It’s more than just a glaze; it’s a portal to cherished memories, a testament to the enduring appeal of classic flavors that never fail to bring people together around the table.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: Depends on the size of the ham
- Yield: 1 1/2 cups of glaze
- Dietary Type: N/A (Designed for meat)
Ingredients
The beauty of this retro glaze lies in its simplicity, utilizing just a few pantry staples to create something truly special:
- 1 cup brown sugar, packed
- 2 tablespoons dry mustard
- 1 orange, rind of, grated (about 1 tablespoon)
- 1/2 cup orange juice
- 1 clove (whole)
Note: For the orange rind, a microplane or fine grater works best to capture the fragrant oils without incorporating too much pith, which can be bitter.
Equipment Needed
While this recipe is straightforward, having the right tools will ensure a smooth process:
- Small saucepan
- Whisk
- Sharp knife
- Measuring cups and spoons
- Grater (for orange rind)
- Oven (for glazing the ham)
- Basting brush (optional, but helpful)
Instructions
This glaze is designed to be applied during the final stages of roasting your ham, infusing it with a delightful sweet and citrusy crust. The method ensures a beautifully caramelized exterior without burning.
- Prepare the Ham: Approximately one half hour before your ham is due to be done cooking, remove it from the oven.
- Drain Drippings: Carefully pour off any excess drippings that have accumulated in the roasting pan. This step is crucial to prevent the glaze from becoming too oily.
- Score the Fat: Using a sharp knife, gently score the fat on the surface of the ham in a diamond pattern. Aim for shallow cuts that go through the fat layer but not deep into the meat. This scoring allows the glaze to penetrate and creates a visually appealing finish.
- Mix the Glaze Base: In a small saucepan, combine the brown sugar, dry mustard, and the grated orange rind. Stir these dry ingredients together to ensure the mustard is evenly distributed.
- Add Liquid and Spice: Pour in the orange juice. If you are using a whole ham or a larger cut that can accommodate it, you can insert whole cloves into the center of each diamond scored into the fat at this stage. This is a traditional method that adds a subtle aromatic depth.
- Gently Heat the Glaze: Place the saucepan over low to medium heat and stir continuously with a whisk until the brown sugar is completely dissolved and the mixture is smooth and slightly thickened. Do not bring to a boil. You are essentially creating a syrupy consistency.
- Apply the Glaze: Generously brush or spoon the prepared glaze mixture all over the scored surface of the ham. Ensure that the diamonds are filled and the fat is well-coated.
- Return to Oven: Place the glazed ham back into the preheated oven.
- Baste Frequently: For the remaining half hour of cooking time, baste the ham often with the glaze that melts and drips down. This frequent basting is key to building up those beautiful, lacquered layers and ensuring the flavor permeates the ham.
- Rest Before Carving: Remove the ham from the oven 15 minutes before serving. This resting period is essential for allowing the juices to redistribute throughout the meat, making it more tender and easier to carve.
Expert Tips & Tricks
Achieving that perfect, glistening ham glaze is all about attention to detail and a little culinary intuition. Here are a few tips to elevate your retro ham glaze experience:
- Orange Zest is Key: Don’t skimp on the orange zest! The oils in the rind are where the most intense citrus aroma and flavor reside. A good microplane will make this a breeze.
- Adjusting Sweetness: If you have a particularly lean ham or prefer a less sweet glaze, you could slightly reduce the brown sugar, but be mindful that this might affect the viscosity and caramelization.
- Spice it Up: For a touch of warmth, consider adding a pinch of ground cinnamon or a whisper of ground cloves to the glaze mixture. Just a tiny amount will complement the orange beautifully.
- Broiler Finish (Use with Caution!): If you desire an even darker, more caramelized crust, you can, in the final few minutes of cooking, switch your oven to the broiler setting for a very short burst (watch it like a hawk!). This can quickly burn, so proceed with extreme caution and constant vigilance.
- The Cloves: Inserting whole cloves into the scored fat is a traditional practice. If you’re not a fan of the texture or flavor of whole cloves, you can omit them entirely. They are more for aroma and visual appeal in this specific application.
Serving & Storage Suggestions
This glazed ham is a showstopper on its own, but it pairs wonderfully with a variety of classic sides. Serve it carved warm, with the glistening glaze catching the light.
- Serving: Offer a small bowl of any rendered glaze from the serving platter for guests who desire extra. It’s divine drizzled over mashed potatoes or stuffing.
- Storage: Leftover glazed ham can be stored, tightly wrapped in plastic wrap or in an airtight container, in the refrigerator for 3 to 4 days.
- Reheating: To reheat, gently warm slices in a covered baking dish with a splash of water or broth in a low oven (around 300°F or 150°C) until heated through. Avoid high heat, which can dry out the meat. You can also gently rewarm the glaze separately if desired.
Nutritional Information
Please note that this nutritional information is an estimation and can vary significantly based on the size and type of ham used. The glaze itself contributes primarily to the sugar and carbohydrate content.
| Nutrient | Amount per Serving (Glaze Only, approx.) | % Daily Value (approx.) |
|---|---|---|
| Calories | 637.2 kcal | |
| Calories from Fat | ||
| Total Fat | 3.2 g | 4 % |
| Saturated Fat | 0.2 g | 0 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 43 mg | 1 % |
| Total Carbohydrate | 154.8 g | 51 % |
| Dietary Fiber | 1.2 g | 4 % |
| Sugars | 149.8 g | 599 % |
| Protein | 3 g | 5 % |
Note: The “Calories from Fat” and “Calories from Fat % Daily Value” are not explicitly quantifiable without a specific serving size for the glaze itself. The provided data seems to list them within other nutrient lines.
Variations & Substitutions
While the original recipe is wonderfully balanced, here are a few ways to adapt it:
- Citrus Swap: If oranges aren’t readily available, you could try a combination of grapefruit juice and zest, or even mandarin orange juice. The flavor profile will change, but the tangy-sweet balance can still be delightful.
- Spice Addition: For a more autumnal or festive feel, a pinch of ground cinnamon or nutmeg can be added to the brown sugar and mustard mixture.
- Maple Twist: Replace half of the brown sugar with maple syrup for a different kind of sweetness. You may need to adjust the cooking time slightly as maple syrup can caramelize more quickly.
- Spicy Kick: A small amount of cayenne pepper or a dash of your favorite hot sauce can add a subtle kick to the glaze, offering a sweet and spicy contrast.
FAQs
Q: How do I know if my ham is done cooking before I apply the glaze?
A: The safest way is to use a meat thermometer. For a fully cooked ham, the internal temperature should reach 140°F (60°C). For a spiral-cut ham, it might be slightly lower, around 130°F (54°C).
Q: Can I make this glaze ahead of time?
A: While the ingredients can be mixed ahead, it’s best to gently heat and apply the glaze just before the final stage of cooking the ham to ensure the best texture and flavor.
Q: My glaze seems too thin. What can I do?
A: If the glaze appears too thin when you’re about to apply it, you can simmer it very gently for a minute or two longer over low heat, stirring constantly, until it thickens slightly. Be careful not to overcook it.
Q: I don’t have fresh oranges. Can I use bottled orange juice?
A: Yes, bottled orange juice will work. For the rind, if fresh isn’t an option, you could use a small amount of dried orange zest, but the flavor won’t be as vibrant.
Q: What if I’m not a fan of mustard?
A: The dry mustard provides a gentle tang and helps emulsify the glaze. If you truly dislike it, you could omit it, but the glaze will be sweeter and may lack a bit of its characteristic depth.
This retro ham glaze is a testament to the power of simple, well-loved ingredients. It’s a recipe that transcends time, bringing warmth, comfort, and deliciousness to any occasion. Whether you’re celebrating a holiday or simply looking to elevate a weeknight meal, I encourage you to try this charming glaze. It’s a taste of nostalgia, a sprinkle of magic, and a guaranteed crowd-pleaser. Enjoy every sticky, sweet, and savory bite!