A sweet and savory glaze adds flavor and shine to store-bought ham.
In the past, I’ve found ham to be hit or miss, which I now can attribute to two things: the quality of the ham and whether the preparer used a store-bought or homemade glaze.
Ham quality largely comes down to water content, which can be determined by the labels “ham,” “ham with natural juices,” “ham, water added” and “ham and water product,” indicating the amount of water in increasing order. Pure “ham” is your best bet in terms of flavor and texture, but “ham with natural juices” is less expensive if you’re on a budget. If you can, avoid the other two categories.Next, you need to decide if you want a bone-in or boneless ham.
This glaze — featuring bourbon, molasses, brown sugar, Dijon mustard and spices — came to me when I threw it together for aBourbon tends to have a hint of sweetness. Molasses has a bitter, earthy, rich sugariness that I love, and I pair it with brown sugar to play up the bourbon’s flavor. Last, mustard, herbs and spices add savory notes to round out the glaze and make you want to eat it by the spoonful.
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