Brown Sugar, Pineapple, and Horseradish Glaze for Baked Ham...and Just About Anything Else

Some glazes, especially store bought, are too too sweet with no substance and a lot of “stuff” in them to keep their shelf life going forever.  The horseradish, cloves, and molasses give this a little added oomph.  What was nice about this as well is that the glaze didn’t slide off the ham; it stayed right where it should on the ham not in the pan.  Cooking the glaze down, letting it cool and using crushed (not tidbits and not chunks) pineapple gives this just the right consistency.  This would be delish on a pork roast, pork tenderloin or chicken legs, and wings.

Ingredients

Makes 2 cups

1 cup light brown sugar

8oz crushed pineapple

¼ Dijon mustard

2 ½ tablespoons horseradish

1 tablespoon molasses

2 tablespoons cider vinegar

½ teaspoon ground cloves

Whisk all ingredients together in a medium saucepan.  Simmer for 20 minutes until glaze is thickened, syrupy, and dark golden brown in color.  Let cool.  Can be made two days ahead.  Makes enough glaze to coat a 6-8lb ham. This can easily be doubled for a larger ham.

It’s All Delicious Notes:  I baked the ham tented in foil for 13 minutes per pound at 350°F.  During the last 40 minutes, I turned the oven temperature up to 425°F, uncovered the ham, and basted it twice in 15 minute intervals.