To Glaze Ham is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of glazing a ham with reduced stock that's reduced until almost solid beore being brushed onto the meat. The full recipe is presented here and I hope you enjoy this classic British version of: To Glaze Ham.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO GLAZE HAM.—(See Recipe No. 430.)
Modern Redaction
Ingredients:
3l rich strong stock or white stock (if using these stocks as a basis for a glaze add double the usual amount of meat.
Method:
If you want a dark glaze, then prepare a batch of rich strong stock, for a lightly glaze make a batch of white stock.
When using these stocks as a basis for a glaze add double the usual amount of meat. You can also omit the turnips and celery, as these can add a bitter note to the final glaze.
Pour your desired stock into a pan, bring to a boil and continue cooking, stirring frequently, until the stock becomes stiff and reduces down to a syrupy consistency. Turn the glaze into a heat-proof vessel with a lid (an earthenware or heat-treated jar would be good. Secure a lid, allow to cool and refrigerate until needed.
When the glaze is to be used, place the jar containing the glaze in a bowl of hot water so that the glaze melts then use to brush the cold meat to be glazed.
