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Dress up pork, holiday ham with sweet glazes

Dress up pork, holiday ham with sweet glazes

Ham is a traditional part of my family’s Easter menus and also finds a home on the menu for Thanksgiving and Christmas, alongside turkey or prime rib.

One of my sisters uses ranch dressing as a dip for ham and many other meats.

Over the years, we have used a variety of glazes on hams to add flavor and moisture. And leftover ham has found its way into salads, omelets, soups and sandwiches.

The National Honey Board shared these ideas for glazing ham and pork and other dishes:

Honey-glazed ham is a traditional main course during the Easter holiday season. Including pure honey in Easter recipes ---  from ham and pork to side dishes --- creates a balanced combination of salty and sweet.

Beyond adding flavor, honey has many other beneficial characteristics. Honey is hygroscopic, so a rich honey glaze helps lock in moisture during baking, resulting in sweet, moist meat. In addition, brushing on a honey glaze during the last 20 to 30 minutes of baking gives ham or a roast a beautiful golden brown color.

The following recipes from the National Honey Board will add sweet flavor to your Easter table:

For more recipes, visit honey.com.

 GRILLED HONEY-GLAZED PORK TENDERLOIN WITH ONIONS 

1/2 cup pure honey

1/4 cup extra-virgin olive oil

1/4 cup cider vinegar

1 tablespoon minced garlic

2 teaspoons Herbes De Provence seasoning mixture

1 teaspoon salt

1/2 teaspoon pepper

2 pounds pork tenderloin

3 medium onions 

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well.

Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling.

Prepare grill for a medium-hot fire with an indirect heat area.

Slice onions in rounds 1/2-to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed.

Grill pork over indirect heat, covered, until the middle is about 145 degrees F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook.

Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well-marked and soft, 8 to 12 minutes.

Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

Makes 4 to 6 servings.

 HONEY BALSAMIC FIG GLAZE 

1/3 cup pure honey

2/3 cup very hot water

1/4 cup balsamic vinegar

1 cup dried figs, chopped

1/8 tsp. ground cloves

1/2 cup shallots, diced

3 tablespooon olive oil

1 tablespoon fresh rosemary or marjoram, chopped (or 1 teaspoon. dry)

Salt and pepper, to taste 

In a bowl, combine honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes.

Meanwhile, in a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened.

Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes. Season with salt and pepper. If desired, purée in a blender or food processor until smooth.

As a glaze or basting sauce: Brush or spoon the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.

 ASPARAGUS WITH HONEY GARLIC SAUCE 

1 pound fresh asparagus

1/2 cup Dijon mustard

1/2 cup dark ale or dark beer

1/3 cup pure honey

1 clove garlic, minced

1/2 teaspoon crushed dried thyme leaves

1/2 teaspoon salt 

Add asparagus to boiling, salted water (about 1-inch) and cook, covered, about 2 minutes or until barely tender. Drain.

Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.

Makes 4 servings.

 HONEY BAKED RED ONIONS 

3 large red onions (about 3 pounds)

1/3 cup pure honey

1/4 cup water

3 tablespoons butter or margarine, melted

1 teaspoon paprika (preferably sweet Hungarian)

1 teaspoon ground coriander

1/2 teaspoon salt

1/8 teaspoon cayenne pepper 

Preheat oven to 350°F.

Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake for 30 minutes.

Turn onions cut side up.

Combine remaining ingredients. Spoon half of mixture over onions.

Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender.

Makes 6 servings.

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