Easter ham marinade

[mm84321]

What is your preferred method of marinading a ham? And a leg of lamb? Thanks.

[FeChef]

Why would you marinade a ham? Are hams not salty/flavored enough? I can do a glaze, but there is something wrong if you need to marinate your ham.

[Anna N]

9 hours ago, mm84321 said:

What is your preferred method of marinading a ham? And a leg of lamb? Thanks.

Is this really you mm84321?   Or is somebody logging in using your identity? 

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[FeChef]

2 hours ago, Anna N said:

Is this really you mm84321?   Or is somebody logging in using your identity? 

Click.   

Long term memory loss? I mean that was back in 2011.....

I am still trying to wrap my head around the ham marinade....Unless he meant a cure/brine for a uncooked uncured fresh ham.

Edited March 28, 2018 by FeChef (log)

[mm84321]

So, you don't marinade your ham? Just use a glaze to baste while cooking? Do most hams come with their own glaze?

[kayb]

Most hams come with a glaze. Throw it away. Rub your ham down with plain old ballpark yellow mustard, then pat a thick coat of dark brown sugar all over it. Put it in the oven at 325, for 20 minutes per pound. No need to baste. 

 

It does help if you line your pan with foil, and put your ham on a rack. Otherwise, it's generally easier to throw the pan away than to clean it.

 

 

[pastrygirl]

1 hour ago, mm84321 said:

So, you don't marinade your ham?

 

Depends on what you mean by "marinade".  If it's a cured ham that's already salted and cooked, a liquid marinade or brine isn't going to do much.  I think most people do as @kayb suggests and do a dry rub or glaze with sugar and/or mustard, or you can do the pineapple rings on top kind of thing.