How do you glaze a ham without it drying out? To prevent ham from drying out, coat it well with the glaze prior to cooking and continue to baste every 30 minutes while it's cooking. Once cooked cover the ham with foil and regularly use the liquid from the oven dish to continue basting the ham while it's resting.
You will need: – Fresh peaches - if fresh aren't available you can use canned. – Brown sugar – Juice from 1 lemon – Ground cumin – Ground coriander – Bourbon - we used a honey bourbon but use what’s available to you. – Red wine vinegar
There are only 3 simple steps to creating this delicious glaze: 1. On a medium heat reduce the peaches, brown sugar and lemon juice to a jam like consistency. 2. Add the ground cumin and coriander, bourbon and vinegar to the saucepan. Bring to the boil, then remove from the heat. 3. Cool a little then blend in a small food processor till smooth. Set aside until you are ready to glaze the ham.