In a previous post, I touched on the (sometimes controversial) subject of glazing Ham. While it’s a matter of personal preference, family tradition and regional rituals also come into play when deciding to glaze or not to glaze. There’s no right way to attain the perfect Ham, but as with most all things culinary, each individual dish (and cook) has its own correctness.
I remember, for instance, my aunt doing a grape jelly and ketchup glaze that, as kids, we thought was great. Today, I wouldn’t put that concoction on anything – edible or otherwise (sorry Auntie Barb!).
For some years, I’ve been in the no-glaze camp when cooking our Holiday Ham, choosing to serve au natural. But some of the following glaze recipes —  this week’s Recipe of the Week —  could convince me to try glazing this year.  gThankYou for each and every glaze recipe!

Try a variety with Ham Steak to see how they taste to you. Like me, you may be a glaze convert.

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