Alright, let’s talk about this cherry ham glaze. My old man, he used to say, “A good ham needs a good shine, just like a good pair of boots.” And he wasn’t wrong, you know? That sugary, sticky stuff, it ain’t just for looks. It makes the ham taste somethin’ special.
Now, I ain’t got no fancy culinary degree or nothin’. I learned to cook the way most folks did back in the day – watchin’ my mama and grandma in the kitchen. They didn’t have no fancy thermometers or timers. They cooked by feel, by smell, by the way the food looked. And let me tell you, they made some mighty fine food. And this cherry ham glaze? It’s one of them recipes that’s been passed down, generation to generation.
First thing you gotta do is get yourself a good ham. Not one of them skinny little things, you want a nice, big ham, somethin’ that’ll feed a crowd. Then you gotta bake it, low and slow. That’s the key, you see? Can’t rush a good ham. You want it to be juicy and tender, fall-off-the-bone good.
- Get yourself a good sized ham.
- Bake it nice and slow until it is cooked through.
Now, while that ham is bakin’, that’s when you make the magic happen, the cherry glaze. You need some cherry preserves, that’s the main thing. The kind in the jar, you know? Not that fancy stuff with the whole cherries, just the regular kind. Then you need some sugar, brown sugar is best, gives it that molasses flavor, and a little bit of red wine. Yep, red wine. Don’t go usin’ the expensive stuff, somethin’ cheap and cheerful will do just fine. My grandma used to sneak a little bit of bourbon in hers sometimes, said it gave it a little kick. I ain’t gonna tell you not to, but that’s up to you.
You dump all that in a pot, put it on the stove, and let it simmer. You want it to thicken up a bit, get nice and syrupy. Stir it every now and then so it don’t stick to the bottom and burn. Burnt sugar ain’t nobody’s friend. You’ll know it’s ready when it coats the back of a spoon, just like my grandma used to say.
Once that ham is almost done, that’s when you put the glaze on. Take it out of the oven, and slather that cherry goodness all over it. Don’t be shy now, get it nice and coated. Then you put it back in the oven for a little while longer, just to let that glaze caramelize and get all bubbly and shiny. It’s gotta look like a shiny new penny, you hear?
And let me tell you, the smell! Oh, the smell! It’ll fill your whole house with the sweetest, most delicious aroma. Makes your mouth water just thinkin’ about it. Your grandkids will be hangin’ around the kitchen, sniffin’ the air and askin’ “Grandma, when’s that ham gonna be ready?”
And when it is ready… oh boy! You slice that ham up, and that glaze, it just drips down the sides. It’s sweet, it’s tangy, it’s got a little bit of a kick from the wine, and it just makes that ham taste like heaven. Serve it up with some mashed potatoes, some green beans, maybe some biscuits. It’s a meal fit for a king, or a queen, or just a bunch of hungry folks gatherin’ around the table.
Now, I know some folks like to add all kinds of fancy spices to their glaze. Cloves and cinnamon and all that. But me, I like to keep it simple. Just the cherries, the sugar, and the wine. That’s all you need. It’s like my mama used to say, “Sometimes the simplest things are the best.” And she was right, you know. She was right about a lot of things.
So there you have it. My simple, old-fashioned cherry ham glaze. It ain’t nothin’ fancy, but it’s good, honest food. And it’s made with love. And that’s the most important ingredient of all, ain’t it? You go on now, and try it for yourself. I bet your family will love it just as much as mine does. And remember, don’t be afraid to get a little messy. That’s how you know it’s gonna be good.
One more thing, don’t forget to save some of those pan drippings. They make the best gravy! Just whisk in a little flour and water and you got yourself some gravy that’s good enough to drink! Now that’s what I call a good meal.
Tags: [ham glaze, cherry glaze, ham recipe, holiday ham, easy ham glaze, best ham glaze, homemade glaze, traditional recipe, sweet glaze, roasted ham]
