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Glazed Easter Ham Recipe with Demerara Sugar

Easter is a time for celebration and indulgence, and there's no better way to mark the occasion than with a delicious, glazed ham. Whether you're hosting a family gathering or simply looking for a special meal to enjoy with your loved ones, this recipe for an Easter special glazed ham with Pirouette Demerara sugar is sure to impress.

 

This recipe features a succulent ham glazed with a sweet and sticky sauce made with Pirouette Demerara sugar. It’s really the perfect ingredient for this recipe, as it offers a rich, caramel flavour that complements the salty, savoury taste of the ham. Unlike refined sugar, Pirouette's Demerara sugar is unrefined, meaning it retains its natural flavour and nutrients, while also providing a deeper, more complex aroma and taste than regular sugar. Sprinkling some demerara as a garnish gives a crunchy contrast for the dish too. You could go as far as to say they’re a match made in heaven!

 

To begin, select a quality ham that is pre-cooked and ready to be glazed. A spiral cut ham is an excellent choice for this recipe, as it will allow the glaze to penetrate every layer of the meat, resulting in a flavourful and succulent dish. As the hero of the dish, it’s imperative that a good quality piece is selected.

 

The tradition of enjoying a glazed ham for Easter is one that’s best associated with Italy and France, and there’s a reason for that – the quality of their ingredients and the strength of their gastronomy! For this recipe, we will make it in the French style.

The glaze for this recipe is made with a combination of Pirouette Demerara sugar, France’s famous Lune de Miel honey, Award winning Delouis Dijon mustard, and a splash of Dolce Vita Apple Cider vinegar for a tangy kick. The Demerara sugar adds a deep, caramel sweetness to the glaze, while the honey provides a thick, sticky consistency that will cling to the ham and create a mouth-watering crust.

 

Once the ham is coated in the glaze, it's time to bake it to perfection. The ham should be cooked for approximately 15 minutes per pound, at a temperature of 160°C. This will allow the glaze to caramelize and create a crispy, golden crust, while the ham itself remains juicy and tender.

 

When it comes to serving, this glazed ham is best enjoyed warm, alongside your favorite Easter sides such as roasted vegetables, potatoes, or a fresh green salad. The sweetness of the glaze pairs perfectly with the salty meat, making for a delicious and satisfying meal that everyone will love. Pair it with a glass of red wine to round it off.

 

With Pirouette's Demerara sugar, this Easter special glazed ham is elevated to a new level of flavor and sophistication. So, gather your loved ones, and celebrate this special occasion with a meal that's sure to be a hit.

 

Not only does Pirouette sugar provide a unique flavour to the ham, but it also gives a beautiful, caramelized colour to the glaze. This ham recipe is perfect for a festive Easter feast and can serve up to 10 people.

DifficultyIntermediate

Indulge in the flavors of Easter with our mouthwatering glazed ham recipe. The star ingredient? Pirouette Demerara Sugar. Its rich, golden crystals add a delightful caramelized sweetness to the succulent ham. With a tantalizing blend of spices and a sticky glaze, this Easter Glazed Ham is sure to impress your family and guests.

Ingredients
 1 Fully cooked bone-in ham (10-12 lbs or 3-4kg)
 1 cup Pirouette Dark Demerara Sugar
 ¼ cup Lune de Miel Blossom Honey
 ¼ cup Delouis Dijon Mustard
 2 tbsp Dolce Vita Apple Cider Vinegar
 ¼ tsp Ground cloves
 ¼ tsp Ground Cinnamon
Instructions
1

1. Preheat your oven to 325°F/160°C.
2. Remove the ham from the packaging and discard any plastic covering. Place the ham in a roasting pan.
3. For the Glaze: In a small saucepan, combine Pirouette Demerara sugar, Lune de Miel honey, Delouis Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon. Cook over medium heat, stirring frequently, until the sugar has dissolved.
4. Pour half of the glaze over the ham, making sure to spread it evenly. Reserve the other half for basting.
5. Cover the ham with foil and bake for 1 hour.
6. Remove the foil and baste the ham with the remaining glaze. Return the ham to the oven and bake for an additional 45 minutes, or until the internal temperature reaches 140°F/60°C.
7. Let the ham rest for 10-15 minutes before slicing and serving. Sprinkle bits of demerara sugar on the ham to add a crunchy, contrasting texture.

Using Pirouette Demerara sugar in this recipe will result in a glaze that is rich, deep and flavourful. The unique texture of Demerara sugar also adds a crunchy texture to the glaze that contrasts perfectly with the succulent ham. The Award-Winning Dijon mustard from the house of Delouis has a more pungent, spicy flavour than yellow English mustard. This sharp taste pairs particularly well with Dolce Vita’s Apple Cider Vinegar and is mellowed by the sugar and honey in the glaze.

 

The combination of these world-class ingredients is sure to ensure you’ll is the recipe out and impress your guests with a delicious and memorable Easter meal.

Buy ingredients for this recipe

 

Ingredients

Ingredients
 1 Fully cooked bone-in ham (10-12 lbs or 3-4kg)
 1 cup Pirouette Dark Demerara Sugar
 ¼ cup Lune de Miel Blossom Honey
 ¼ cup Delouis Dijon Mustard
 2 tbsp Dolce Vita Apple Cider Vinegar
 ¼ tsp Ground cloves
 ¼ tsp Ground Cinnamon

Directions

Instructions
1

1. Preheat your oven to 325°F/160°C.
2. Remove the ham from the packaging and discard any plastic covering. Place the ham in a roasting pan.
3. For the Glaze: In a small saucepan, combine Pirouette Demerara sugar, Lune de Miel honey, Delouis Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon. Cook over medium heat, stirring frequently, until the sugar has dissolved.
4. Pour half of the glaze over the ham, making sure to spread it evenly. Reserve the other half for basting.
5. Cover the ham with foil and bake for 1 hour.
6. Remove the foil and baste the ham with the remaining glaze. Return the ham to the oven and bake for an additional 45 minutes, or until the internal temperature reaches 140°F/60°C.
7. Let the ham rest for 10-15 minutes before slicing and serving. Sprinkle bits of demerara sugar on the ham to add a crunchy, contrasting texture.

Glazed Easter Ham Recipe with Demerara Sugar

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