I know that many of you reading this article have pondered ways to serve a ham with a delicious glaze and NO saltiness. Born and raised in a small town in Alabama, I have watched my mother and grandmother create delicious southern comfort foods for years. When I’m cooking today, I find myself using most of their same techniques. I did these things from sheer habit until I began to think about how important it is for me to know exactly why I was adding Pet Milk to the uncooked pie crust and letting it bake for 5 minutes before filling it; or why I should never bake a cake without adding a tablespoon of boiling water to the butter- sugar mixture.
These are questions that began to ask my mother and grandmother so that I could some day explain them to my children.
When I was a little girl my holiday eves were spent in the kitchen to the wee hours of the morning with my mother. When ham was a part of our dinner that holiday, my mother would always boil it in water then bake and glaze it as usual. I never asked her why she always boiled the ham first until a few short years ago when I had to cook the holiday dinner. She answered me by saying “It stops the salty taste”. So there you have it; boil the whole ham for about 45 minutes then cook as usual to avoid a salty ham.
Please read further for some popular glazes. For the following recipes, I did not add measurements for each because my mother never measured it; she just added some of each ingredient until she reached the desired consistency. Good Luck and hopefully this has helped you.
1 Can Coke
Orange Juice Glaze
Basic Glaze (Ole Faithful)
Dark Brown Sugar
Want to try something new this year? Make your Easter ham in the best roaster oven.
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