3 Ways to Spice Up Your New Year’s Ham

Ham is a New Year’s tradition for many, but it doesn’t have to be a boring tradition. The salty, robust flavor of a juicy ham pairs perfectly with spicy and sweet sauces and spreads. Here are a few home-run recipes to serve with your ham, on the side or spread on sandwich bread. Either way, it’s a great way to spice up the new year!

Southern Jezebel Sauce

1/2 cup orange marmalade
1/2 cup pineapple preserves
1/2 cup apricot jam
3-10 tablespoons horseradish, depending on taste
1 teaspoon ground mustard
dash of salt
dash of pepper

Directions
In a small saucepan over low heat, stir all ingredients together, using a minimum amount of horseradish. Taste and add more horseradish if desired. I like it to give a sweet bite, with a little bit of resonating heat in the back of my mouth. (Remember, you can always add more heat, but you can’t take it out!)

Hot Mustard Sauce

1/2 cup brown sugar
2 teaspoons dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
1 cup hot water
1/4 cup vinegar

Directions
In a saucepan, combine brown sugar, mustard, salt, pepper, and cornstarch. Stir in hot water and vinegar over medium heat until  mixture is thick and boiling. Serve  as a gravy or sandwich spread.

Maple Mustard Sauce

1/2 cup pure maple syrup
1/2 cup spicy mustard (dijon or deli)

Directions
Heat ingredients together in a sauce pan over medium heat until well combined and warm. Serve hot or cold over ham. HINT: The finer the syrup and mustard, the better and more interesting the flavor. This sauce is worth a splurge on the good stuff!

Recipe: Perfect Ham with Jezebel Sauce

MF Perfect Ham & Jezabel Sauce A glistening ham is an Easter tradition, but if you’re intimidated to give it a try, let me ease your mind with a few simple tips. Plus, I’m sharing my recipe for sweet-and-spicy Jezebel Sauce, a southern specialty that hits all the right notes for Easter feasting. It balances perfectly with a savory, salty ham. Trust me, one bite and this will become one of your Easter traditions, just like mine!

Perfect Ham Tips

1. Choose a bone-in ham over a boneless ham. It will have more flavor, and the bone can be used later in soups or stocks.
2. Pay attention to water on the label. Choose a ham that has no water, or is listed with “natural juices.”
3. Bring your ham to room temperature before cooking. You’ll get a more even cook.
4. Always cook your ham with the largest, flattest side down in a roasting pan, covered tightly with foil. This will help seal in the juices. Add a cup of water to the bottom of the pan and add more mid-cooking, if needed. Follow cooking guidelines on your ham, or bake at 375 degrees, 16 minutes per pound.
5. Most hams come with a glaze packet, or you can make your own. Add some crunch to the glaze to create a crust by sprinkling breadcrumbs over the glaze for the last 30 minutes of cooking.

Jezebel Sauce

1/2 cup orange marmalade
1/2 cup pineapple preserves
1/2 cup apricot jam
3-10 tablespoons horseradish, depending on taste
1 teaspoon ground mustard
dash of salt
dash of pepper

Directions
In a small saucepan over low heat, stir all ingredients together, using a minimum amount of horseradish. Taste and add more horseradish if desired. I like it to give a sweet bite, with a little bit of resonating heat in the back of my mouth. Remember, you can always add more heat, but you can’t take it out!

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