Holiday Ham Glaze by Leighann Smith of Piece of Meat Butcher

Holiday Ham Glaze by Leighann Smith of Piece of Meat Butcher
Leighann has been a supporter of the farm for years, and we absolutely love her butcher shop in New Orleans! Guy Fieri even stopped by on his show "Diners, Drive-In's and Dives" a few months back. So we knew we had to ask her for her favorite glaze recipes to go with your ham this month!

Preparing Your Ham

Preheat your oven to 325. Once you have your glaze ready, brush your ham with it and then place the ham in the oven. You will want to brush on more about every 20 minutes. When your ham has reached an internal temperature of 135 you're ready to go!


Pineapple Glaze

1 pineapple or 1 can of pineapple juice

1 cup cane syrup

(we use three brothers, or any local lighter less bitter cane syrup)

Pinch salt (if desired)

Pinch cayenne (if desired)


Trim and chop up your pineapple then blend it into juice. In a medium sauce pan over medium heat, reduce the juice to roughly 1 cup of liquid. The juice should be a bit thicker and darker in color, remove from heat add seasoning and cane syrup. Let cool in the fridge.


Brown Sugar Glaze

If you would like a sweeter glaze use light brown sugar, if you would like darker molasses flavors use dark brown sugar.

1 cup brown sugar

1/2 cup orange juice

1/2 cup honey

1 tsp cinnamon

1/2 tsp clove


In a sauce pan mix all the ingredients together, using a whisk continue to mix as it heats up. Cook over low/medium heat for about 3-5 minutes. This glaze can harden if put in the fridge, I will usually make it the day of.

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