SALT GLAZES RECIPES

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GLAZED HAM RECIPES | HOW TO MASTER YOUR CHRISTMAS HAM ...



Glazed ham recipes | How to master your Christmas ham ... image

Glaze is essential to the presentation (and flavour) of a perfect Christmas ham. The fundamentals are simple: sugar for sweetness, spices for complexity, and a little acidity to balance it all out. Brush up on the essentials of glazing a ham.

Provided by Emma Knowles, Lisa Featherby & Alice Storey

Categories     

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield Serves 10 - 12

Number Of Ingredients 1

1 leg ham (about 7kg)

Steps:

  • Preheat oven to 200C. Follow the instructions to make your choice of glaze and set aside.
  • Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out).
  • Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines.
  • Place ham in a large roasting pan with a cup of water, then brush at regular intervals for about 30 minutes, and bake until sticky, golden and warmed through (1-1½ hours). Rest for 30 minutes before carving.

Nutrition Facts : ServingSize Serves 10 - 12

SHORTBREAD COOKIES WITH FOUR GLAZES - COUNTRY LIVING



Shortbread Cookies with Four Glazes - Country Living image

A basic shortbread is a must-have holiday recipe. Here, the cookies get dressed up in a variety of colorful and tasty glazes, making them perfect for gifting.

Provided by Cheryl Slocum

Categories     Christmas    feed a crowd    baking    dessert

Total Time 2 hours 45 minutes

Prep Time 1 hours 45 minutes

Cook Time 0S

Yield 96 servings

Number Of Ingredients 22

4

stick unsalted butter, at room temperature

2 c.

confectioners' sugar

4 tsp.

vanilla

5 c.

all-purpose flour

1 tsp.

salt

1 1/2 c.

confectioners’ sugar

3 tbsp.

lemon juice

1 1/2 tbsp.

corn syrup

1 tbsp.

lemon zest

1 1/2 c.

confectioners' sugar

3 tbsp.

milk

1 1/2 tbsp.

corn syrup

1/8 tsp.

almond extract

1 tbsp.

finely chopped toasted almonds

1 c.

frozen blackberries

1 1/2 c.

confectioners' sugar

1 1/2 tbsp.

corn syrup

8 oz.

white chocolate

4 tsp.

vegetable shortening

4 tsp.

pistachio paste

1/8 tsp.

fine sea salt

1 tbsp.

finely chopped pistachios

Steps:

  • Make cookies: In a large bowl, using an electric mixer on medium-high, beat butter until smooth, about 8 minutes. Add sugar and beat until light and fluffy. Beat in vanilla. Reduce mixer to low, add flour and salt, and beat until combined. Divide dough into 4 equal pieces and pat each into a square. Roll out each square between 2 sheets of lightly floured parchment to 1/4-inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, about 2 hours. Preheat oven to 325 degrees F. Remove and unwrap 1 dough square. Using a 1-inch square cutter, cut out 24 cookies. Transfer to 2 parchment-lined baking pans, spacing cookies about 1 inch apart. Bake until light golden and firm around the edges, 12 to 15 minutes, rotating pans halfway through. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough squares. Lemon Glaze: In a small bowl, combine confectioners' sugar, lemon juice, and corn syrup. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess, and sprinkle with lemon zest. Almond Glaze: In a small bowl, combine confectioners' sugar, milk, corn syrup, and almond extract. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess, and sprinkle with finely chopped toasted almonds. Blackberry Glaze: Press thawed blackberries through a fine-mesh sieve to extract juices. In a small bowl, combine 3 tablespoons blackberry juice, confectioners' sugar, and corn syrup. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess. White Chocolate-Pistachio Glaze: In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and fine sea salt. Allow mixture to rest for 1 minute. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess, and sprinkle with finely chopped pistachios. Set cookies on wire rack placed atop a sheet of waxed paper. Allow glaze to completely harden overnight. To package, remove dividers from four boxes and line the bottom of each box with parchment. Replace dividers. Arrange 24 cookies (6 of each glaze) in each box, as shown.

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