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Posted to rec.food.cooking
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Ham question
"Ophelia" > wrote in message
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> "Cheri" > wrote in message
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>> "Ophelia" wrote in message ...
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>> "Gary" > wrote in message
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>>> Ophelia wrote:
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>>>> "Cheri" > wrote in message
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>>>> >
>>>> > "Ophelia" > wrote in message
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>>>> >> 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?
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>>> 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.
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>> Great thanks We are not keen on overly sweet things, and the mustard
>> gives it a zing Himself won't have mustard usually but he loves it
>> with
>> this!
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>> My dh doesn't usually like any kind of sweet meat, but I do, so I usually
>> just make roasts and things without glaze and then add what I want when
>> serving, or make separate when BBQing etc. He did like your recipe for
>> this pork roast though.
>
> That's good. Do you think the mustard made a difference? I think it
> dilutes the sweetness.
Definitely
Cheri
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