Quote:
Originally Posted by BucEyedPea
Never horseradish—that goes with beef like roast beef, prime rib or tenderloin roast.
There's different glazes for ham. Many use pineapple but some use a sweetened mustard glaze like a honey mustard or brown sugar, or even mixed with booze like some Bourbon. Some mixed with maple syrup.
Here's a list of variations. I read spruce eats fairly often.
https://www.thespruceeats.com/top-ba...ecipes-3061629 |
We use honey and sometimes mustard on ham, but honestly nothing really seems to “go woth” ham very well. Since we usually have ours cured when it’s butchered I don’t mind it by itself
We had ham today and I used a ham bone to make my beans with. Put them over cornbread