Ophelia wrote:
>
> "Cheri" > wrote in message
> ...
> >
> > "Ophelia" > wrote in message
> > ...
> >
> >> I have mentioned this here before I think, but I make a Maple-Brined
> >> Pork Loin which might work well with ham.
> >>
> >> Near the end of roasting I cover it with a mix of oil, maple syrup and
> >> mustard.
> >
> > Yes, I have made it and posted a pic of it here from your recipe. I like
> > it a lot.
>
> Do you think it would work with ham?

It certainly would.

One thing about covering ham with anything sweet - various glazes, the
pineapple and brown sugar thing, etc. That only coats the outside of a
ham. You still get pure ham after the first slice or two. That coating
doesn't soak in beyond the first slice or two.

I like the pineapple and brown sugar thing (plus a pinch or two of
powdered clove). Mixed with the ham drippings, it's a very good
taste. That doesn't mean the whole ham has that taste.