Apple-Ginger Glaze for Ham
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Appears in Cook's Illustrated November/December 2007
Ham is appealingly simple but often comes out dry and jerkylike. Here's what you need to know to produce a top-notch glazed ham that is always moist and tender.
WHY THIS RECIPE WORKS
Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal temperature of no higher than 120 degrees. Soaking the ham ...