Don’t just spread that glaze on top, literally inject your ham with flavor!
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Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure.
Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.
Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor.
Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!
Source: The Spiffy Cookie original
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10 comments
I’m too lazy, so I heat 1/2 cup of pineapple juice and stir in a couple of teaspoons of honey and keep the honey in suspension with a shot of whiskey. Finally, I stir in a teaspoon or two of brown sugar. While it’s still VERY warm, I inject as much as I can get into a small boneless ham. Placing the ham in a small roasting pan with about a quart of pineapple juice and covering the pan, the oven is set at 350-375 degrees. Periodic dip and drip basting keeps the exterior moist. Cool to slice and reheat to serve. Frequently, the flavor permeates the skin to create a tempting “crunchie”
I don’t get it. How the heck are you going to inject a ham that is already cut? Its just going to run out. If its a spiral cut when you buy it, its going to be too late to inject it.
True some of it did ooze out, but most of it stayed inbetween the layers.
Do you think that helped in spreading the flavor out? I inject chickens and Pork and it makes the meat super tender, with twice as much flavor. I think that’s because the injection is trapped in the meat while it cooks. I am not sure that is why though. I wanted to try a ham as I haven’t ever done that. I haven’t cooked a ham in years and figured I would try one and inject it to see if it came out well.
The phrase “flavor-injected” just makes me weak in the knees.
Sounds like a wonderful weekend with your dad! We don’t really celebrate Easter so there was no big meal at our house, but I do like the idea of flavor injecting (just not ham, since I’m not a fan) :)
We don’t either, just celebrate the food ;-)
Sounds like you had a great weekend! I bet this ham was wonderful…anything that has mango chutney in the ingredient list is going to be a hit! :)
Ohhh, sounds and looks so good! My Husband would love for me to make this!!!
I can’t even begin to tell you how much I LOVE ham. Ah this recipe sounds incredible! I think I’m gonna have to make it soon!