Quoting Dale Shipp to Jim Weller <=-

(I) will add pineapple juice to my basting liquid along with
lots of mustard powder.

Our glaze for ham is orange juice in brown sugar.

I like that too. With a little lemon juice or vinegar so that it's
not too sweet and perhaps a splash of one of the brown liquors.

We used to put cloves into the ham, but stopped doing that
years ago when we learned that our grandson does not like
cloves,

Have you considered powdered ginger in the glaze mixture instead to
give it an extra flavour boost?

Something similar:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cider Gammon with Orange Glaze
Categories: British, Ham, Sauces, Fruit, Alcohol
Yield: 6 Servings

1 1/2 kg Gammon
200 ml Dry hard cider
1 lg Orange
3 tb Soft brown sugar
1/4 ts grated nutmeg

Gammon is a particular cut of cured pork which is boiled or baked
and is a classic of British cooking when done well. (The name
also applies to slices which are very much like bacon only thicker
and larger. These are often grilled (American = broiled) and
served with a tinned pineapple ring (yuck!) or a fried egg and
chips (fries) in pubs.)

Put gammon into a large pan. Cover with water and bring to the
boil. Simmer very gently for 45 minutes. Meanwhile preheat the
oven to 220 C (430 F).

Remove gammon from water and wrap tightly in foil. Place in the
oven for 20 minutes. Make the glaze: remove zest from orange and
chop very finely. Juice the orange and add the zest, sugar and
nutmeg. Stir to dissolve.

Remove from the oven, unwrap and carefully remove the skin (but
not the fat) with a sharp knife.

If you're lazy like me then score the fat into diamonds with a
sharp knife. Otherwise heat a skewer over a flame until very hot
(watch your fingers!) and lay it against the fat of the meat to
mark a line. Repeat over and over again until the fat is marked
into diamonds. Stud the intersections with cloves if you want - I
like it better without.

Coat the outside of the gammon well with the glaze. Put gammon
into a roasting dish and pour cider around. Return to oven and
bake for 30 to 40 minutes until browned but not burnt.

Slice and serve with the cidery pan juices.

Total cooking time including both boiling and baking should be
about 30 minutes per pound, less for a large joint. Mild
overcooking does no harm.

From: Piers Thompson

MMMMM


Cheers

Jim


... Is ham salty because pigs sweat a lot?

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