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To Glaze a Ham

Meat glaze may be defined as beef tea boiled down till it is as thick as syrup, and like gum when quite cold. It may be obtained in quantity by boiling down rich stock or stewed meat liquor.

To glaze a ham, after baking it brown give it two or three coats with a brush dipped in glaze, drying it in a warm place after the application. Another way, useful when there is no glaze ready, is, after baking the ham brown, cover it with all the granulated sugar that can be made to sick to it with pressure of the hands. The ham should, however, be first freed as much as possible from grease by means of a dry cloth. Put the sugar coated ham back in the oven and watch it till the sugar has become caramel brown all over alike.