Glaze for Hams
Ingredients
Directions
Boil the clear brown soup rapidly until thick, or simmer the gravy with isinglass or gelatin for 3-4 hours until stiff.
Apply the glaze while hot using a pastry brush.
Be careful not to let it burn.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Clear brown soup
- Reduces to a thick, concentrated layer that sets into a glossy coating on the ham.
- Gravy from dripping
- Adds meaty flavour and body, thickening into a savoury glaze as it reduces.
- Isinglass or gelatine
- Gels the reduced liquid so the glaze sets stiff and clings to the surface.
The step that matters
Avoid burning the glaze. Sugars and proteins in reduced meat liquids darken and turn bitter quickly at high heat, so the glaze must be watched closely and kept hot but not scorched.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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