Brown Sugar Glaze

Brown Sugar Glaze

A glaze provides a sweet finish to a fresh or smoked ham, as well as an appetizing appearance. 

A coating of melted and caramelized sugar, pineapple and garlic added to the ham as the ham bakes in the oven, amount of glaze is not critical as long as the surface is pretty well covered.

While a sweet glaze makes for a nice presentation, it only flavors the outside of the ham. Serve the extra glaze as an accompany sauce at the table, quest can add more glaze to their ham slices to suit their own taste.

Ingredients

This glaze makes about 2-1/4 cups, enough to glaze a butt or shank end fresh ham (pork leg roast), with a little left over for an accompany sauce at the table.

Cooking Instructions
Brown Sugar Glaze

Bring the brown sugar, apple cider, pineapple and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat to medium-low and simmer until syrupy and reduced to about 2¼ cups, about 5-6 minutes.

Starting the pork leg roast at 500 degrees for the first 20 minutes will char the roast if glazed before hand, so roast unglazed for the first 20 minutes. Once the oven is turned down to 350 degrees begin to brush the roast with the glaze and continue to do so every 45 minutes,

In between the basting the sauce will thicken in the saucepan, cook over medium heat about 1 minute stirring before applying more pork glaze.

A pork roast rub or pork roast marinade can be used if you wish not to use this glaze on your pork roast recipes.

Pork Leg Roast

The leg or fresh ham is the hind leg, lean with robust flavor and texture. The leg can be left whole bone in or cut into smaller pork roast. Some grocery stores bone out the leg and cut into 3 muscles: inside, outside, and tip. The leg is also a popular cut for wet and dry cured smoked hams. Add a glaze to finish off the ham.

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