Yesterday, as we were cooking the Christmas ham, I took one look at the bag of corn syrup that came with and said YUCK! Then, I sat down and looked at a whole bunch of glazes, most of which did nothing for me. So, I took a little bit of this, an idea there, looked in the fridge to figure out what exactly we had, and came up with this little gem:
1 Tbsp dried thyme
1Tbsp of ginger, either fresh or tube
3 Tbsp Major Grey Chutney
1/3 cup Dark Rum (I used the cheapest bottle I had on hand, which I think cost all of $4.99) or Brandy
1/2 cup Molasses
1 Tbsp Dijon Mustard
Stir that all up with a small whisk. Then, baste your ham with it. I probably basted 5 ish times? Certainly until all of the liquid was gone. It’s smokey, slightly spicy, smells divine, and made our ham better than it already was.