Glazed ham. Culinary blog

Overcoming the stereotype “curd cheese or gingerbread is glazed”, we prepared a traditional festive glazed ham. This is a textbook solemn dish of many European countries, but in Russia for some reason it’s completely not customary to glaze meat. Strictly speaking, the whole trick is to sprinkle baked or smoked meat with spicy sharp icing. The result is better than you might expect. The meat is different, unusual, with a slightly crisp.
In order to make a glazed ham, raw meat (which will need to be baked) and lightly smoked ready-made ham, which remains only to boil and glaze, are suitable. Raw meat (the loin portion of the ham is best) is pre-marinated in salt water, which for taste can be seasoned with a generous portion of dessert wine, port wine, brandy or madeira, as well as bay leaf, pepper, cloves and boiled vegetables (carrots, celery) . We decided to take ready-made smoked meat. What is needed to turn it into …

Glazed ham

  • 2 kg boiled-smoked ham
  • 1 large onion
  • 1.3 L semi-dry cider
  • 3 tbsp. l brown sugar
  • 30 clove buds
  • 10 peas of black pepper
  • 3 bay leaves

First, peel the onion and stick 10-15 buds of cloves in it.


Place the ham and onion in a pan, add bay leaf and peppercorns. Pour 1.2 liters of cider and enough water to completely cover the meat. Bring to a boil and remove the foam. After the pan, it is better to close the foil and cook over low heat for 1.5 hours.
Cook the icing: in the ladle, mix the remaining cider and sugar, cook for 5 minutes.


On the surface of the ham, you need to make shallow cuts, as a result, as in the photo of the finished ham, you should get rhombs. At the joints of rhombs insert sticks of cloves. We shift the meat to a baking sheet and stick one more clove bud in the middle of each rhombus. Pour the meat with icing and bake for 20-25 minutes. at 220 ° C. Please note that salt is not needed at all for cooking.

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