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Dress up ham with glaze

By Stephanie Schupska
University of Georgia

Whether you’ve recently decided to add ham to your holiday menu or want to spice up your annual tradition, University of Georgia Cooperative Extension foods specialist Judy Harrison offers a tangy recipe that adds a punch of flavor.

“The web site, www.otherwhitemeat.com, has lots of recipes for pork,” she said. “One I thought sounded especially good for the holidays is their cranberry-glazed pork roast. One could also use the glaze on ham.”

Cranberry-Glazed Ham

2 teaspoons cornstarch

1/8 teaspoon cinnamon

4 tablespoons orange juice

16 ounces whole cranberry sauce

1/8 teaspoon salt may be added when using a fresh ham

Combine cornstarch, cinnamon and salt (optional) in small saucepan. Stir in orange juice and cranberry sauce. Cook over medium heat while stirring until thickened. Spoon about a half of the sauce onto the meat at the start of cooking. Baste occasionally with the additional sauce.

Harrison said to make sure to cook fresh hams to an internal temperature of 160° F for medium, 170° F for well done. Heat fully cooked hams to at least 140° F for serving. Use a food thermometer to check the internal temperature in the thickest part and away from the bone.

(Stephanie Schupska is a news editor with the University of Georgia Public Affairs Office.)

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