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Greetings to Friends and Mustard Mavens in the U.S. and around the world,

I, like you am staying “put” as my mother would say except for late afternoon walks in an unpopular park, meaning lightly populated. I see 3 or 4 families walking, most often with their dogs and keeping “the distance” during Covid 19.

Photographer, Don Brockmeier’s photo offers us a glimpse of a sandhill crane family doing a wet-meadow walk.

Family of Sandhilll Cranes Walking

Cranes carry on with their rituals – graze in the corn fields, relax and loiter in the wet meadows, dance and preen, lift up and fly to the Platte River for rest, and then lift off at day break to repeat. I envy the natural order they maintain because I’m currently wishing for any daily routine other than hand-washing. Seems a lifetime of managing time and prioritizing and setting goals and then all fell apart, and I’m left adrift.

I selected the recipes for the April newsletter because I need to find my moorings now, and baking and serving ham to celebrate spring is a natural order of things for me, and I will hold on to it..

Bake a Glam Ham – Glaze creates the Glam

I am glazing a bone-in, fully-cooked ham to celebrate the migration of the cranes and the green blades of spring .

I buy a fully cooked, bone-in ham for the low-lift and luxurious glaze recipes that follow: I mix glazes to add glamour and flavor to a traditional ham.

In my attempts to buy a ham in late March to publish in the April newsletter, I learned that fully-cooked and bone-in hams show-up in the meat markets and grocery stores in mid-April or several weeks before the Easter celebration rather like PEEPS..

I needed a ham in March in order to write the Buzz Savories ham glaze story for April. I searched the internet and discovered the Amana, Iowa Amana Meat Shop, on-line store. https://www.amanameatshop.com

I placed my order, and in 2 days 2 fully-cooked and bone-in 4 lb. hams arrived at my front door. At the time you are reading this page, hams have arrived in stores so buy one at your local meat market or grocery store.[/vc_column_text][vc_text_separator title=”Recipes for Two Glazes” color=”mulled_wine”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][ultimate_heading main_heading=”Spicy Beer Mustard and Maple Syrup Glaze” heading_tag=”h4″ alignment=”left” main_heading_margin=”margin-bottom:15px;”][/ultimate_heading][vc_single_image image=”15826″ img_size=”medium” add_caption=”yes” alignment=”center” style=”vc_box_outline” border_color=”mulled_wine” image_hovers=”false”][dt_button link=”#!/SBM-maple-syrup-glaze” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1hcnJvdy1jaXJjbGUtZG93biUyMiUzRSUzQyUyRmklM0U=” smooth_scroll=”true”]VIEW RECIPE[/dt_button][/vc_column][vc_column width=”1/2″][ultimate_heading main_heading=”Honey Mustard and Apricot Glaze” heading_tag=”h4″ alignment=”left” main_heading_margin=”margin-bottom:15px;”][/ultimate_heading][vc_single_image image=”15802″ img_size=”medium” add_caption=”yes” alignment=”center” style=”vc_box_outline” border_color=”mulled_wine” image_hovers=”false”][dt_button link=”#!/HM-apricot-glaze” button_alignment=”center” size=”medium” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1hcnJvdy1jaXJjbGUtZG93biUyMiUzRSUzQyUyRmklM0U=” smooth_scroll=”true”]VIEW RECIPE[/dt_button][/vc_column][/vc_row][vc_row type=”vc_default” el_id=”SBM-maple-syrup-glaze”][vc_column][vc_empty_space height=”25px”][vc_column_text]IMPORTANT – The ingredients for glazes below are measured for 4-5 lb. hams. For larger hams, double or triple the ingredients for the glazes.[/vc_column_text][vc_text_separator title=”Spicy Beer Mustard and Maple Syrup Glaze”][vc_column_text]

Clove-studded Ham with Spicy Beer Mustard and Maple Syrup Glaze

Easy-Lift and Marvelous Flavor

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2

Servings 4

Equipment

roasting pan with a rack

What You'll Need:

1 4-5 lb. bone-in, fully cooked ham cut-off tough, leather-like skin if it has it, most will not
25 cloves

Maple Syrup, Spicy Beer Mustard Glaze

¼ cup brown sugar
¼ cup maple syrup
2 Tb. Spicy Beer Mustard
¾ cup water

How To Prepare:

If a layer of fat surrounds the ham, score with hatch pattern, and press cloves into the squares, I like clove flavor so I placed cloves approximately 1 inch apart on the ham.
If fat has been removed from your ham, stud it with cloves as you wish, no need to score the ham.
Place the ham in a roasting pan with a rack and pour in 3/4 cup water and tent loosely with aluminum foil
Oven temperature 325 Degrees
Bake until internal temperature reaches 145 Degrees about 25-30 minutes/lb.
When ham internal temp. reach 125, begin basting with the glaze and baste every 10 minutes. When internal temperature reaches 135 Degrees, remove the aluminum foil tent. Continue glazing the ham brushing all sides until internal temperature reaches 145 Degrees.
Glaze will be all browned. Remove and allow to rest 20 minutes and carve and serve.

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