Cooking With Coffee: Coffee Glazed Ham




  • I swear there is nothing better than adding coffee into your food. Who knew that adding such a simple ingredient such as coffee could open the doors to some amazing dishes? I’m back with another great recipe that @Coffee_Couple posted on their site here. This was one recipe I couldn’t wait until Easter for.

    So, what is this great recipe? This cooking with coffee recipe is Coffee Glazed Ham. Let me tell you I was seriously excited to try this one. Even though I was excited to try this, I was still a little unsure about how it would turn out. My initial feelings were quickly turned around after making this. I realized I had another great coffee recipe on my hands.

    Ingredients

    Note: This is an edited version of the recipe. You can find the original recipe here.

    - 1 (8-pound) butt-end bone-in smoked ham (This recipe calls for an 8lb butt-end, but mine was about 5lb. and was a shoulder cut.) Not necessary to get butt-end.
    - 2 cup(s) brewed black coffee (I use Peet’s French Roast.)
    - 2/3 cup(s) (packed) brown sugar
    - 1/4 cup(s) coffee liqueur (I used Starbucks Coffee Liqueur)
    - 1/4 cup(s) Dijon mustard

    Directions

    1.) Unwrap ham and place on rack in a large roasting pan.

    2.) In a medium saucepan, whisk together the 2 cups of coffee, brown sugar, liqueur and mustard; bring a boil. After reaching boiling point, turn heat down and gradually stir until thickened.

    3.) Heat oven to 300 degrees.

    4.) Cover the ham with wide heavy-duty foil. Add 1 cup water to roasting pan and bake 1 hour.

    5.) Remove foil from ham and brush glaze over ham until covered. Continue to bake for another 1 hour, and continue coating the ham a few more times with remaining glaze. Let ham bake until thermometer registers 130 degrees.

    6.) Transfer ham to platter and let stand 15 minutes.

    7.) Enjoy!

    I love bragging about all the cooking with coffee recipes I do. People find it weird that I add coffee in food, but once they try it they always recant their initial opinions.

    I couldn’t wait to see what this would taste like. Although, I think I was more interested to see what the coffee liqueur would bring to the table.

    While making the glaze I just couldn’t resist sticking my finger in for a taste. Upon my surprise it was quite disgusting. I make my coffee extra strong when using it for cooking, but something in the glaze wasn’t playing well with the other ingredients. It could just be the fact that the coffee was being cooked and ended up being burnt, but I can’t say for sure.

    Thankfully this recipe turned out delicious despite my first impressions.

    The ham carried a sweet, and coffee like flavor. It was a light flavor which was nice because it gave the ham that coffee flavor I was looking for, but at the same time it was light enough that I think anyone could enjoy.

    The dijon mustard and brown sugar added a nice twist to this recipe. I knew the brown sugar would taste good on ham, but adding the dijon mustard, coffee, and coffee liqueur would make anyone think twice.

    Let me just say that you shouldn’t let a list of ingredients fool you. This is a great recipe for anyone who wants to add a twist to their Easter ham. Check this out and leave a comment if you decide to make this.



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    April 18th, 2011 | Jamie | No Comments | Tags: , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...