After having made up a batch of Mango Ginger Lime jam, I had about 1/4 cup of it kicking around my fridge. One of the downsides of not eating bread is the difficulty in eating up these dribs and drabs of jams and with a child that is now dairy-free, I don’t have the heart to eat jam-sweetened yogurt in front of her.
I was delighted this past Saturday to come home from the market with a beautiful, freshly smoked 3 lb ham. Now, if you’re like me, ham is a treat. I’m not a fan of the packaged, processed preformed ham and a smoked pork shoulder is great, but nothing beats a true, bone-in ham. The meat is tender and a good ham should taste genuinely smoky, not nitrate smoky, if that makes sense. Additionally, the leg bone makes the world’s best pea soup and all said and done, you get your money’s worth.
So you can imagine how excited I was to tuck into our Sunday ham. So excited, I forget to take a decent before picture and I shudder to post a mid-carving shot, as it this ham was not delicately carved. It was eagerly tucked into with one intention: Get that ham on the plate! Little nibbles mid-carve confirmed we wanted to tuck into as fast as possible. So, try to imagine this glaze on a freshly smoked local ham. You won’t be disappointed!
1/4 cup Mango Ginger Lime Jam
1 tsp ballpark mustard (I grabbed the first mustard I saw. This poor stuff never gets used; hotdogs have never graced our fridge).
1 tbsp brown sugar (my Mango Ginger Lime jam is on the low-sugar side and I wanted this bad boy sweet and glazed)
Combine in a small saucepan and stir together over low heat. Taste and adjust, or thin if necessary with some water or apple juice. Pour over ham in the last 15 minutes of cooking. If you like glaze and sauce, double the quantity and use half for glazing and half as a sauce. Enjoy!