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keeping baked ham juicy?
My brazilian in laws have a tradition of making baked ham for christmas. Since they fell in love with my brined turkey last year they gave me a whole leg of ham weighin some 12-15 lbs to try my magic on. My idea would be to marinate it for 3 days but further than that i'm out of ideas. I would like to glaze in as well in the end so any suggestions for good glazing are also welcome.
1 Answer
- Tom KLv 79 years ago
Best way to keep it moist is to not overcook it. If it's smoked or otherwise cured, then it won't require a lot of roasting. If it's fresh ham, then it will need to be fully cooked by you. Glazing can be as simple as brown sugar and pineapple juice. Dr. Pepper glaze (see link) is good and a good conversation starter. But my favorite glaze for ham is Jezebel Sauce:
Mix together in a bowl
1 jar apple jelly
1 jar pineapple preserves
1 jar creole mustard (or country dijon mustard)
1 jar horseradish
What you don't use on the ham will last in the refrigerator for many months. Good with turkey, also. And great with cheese and crackers.
