Holidays are the perfect season for big family meals. Many of these meals typically revolve around ham or turkey as the center dish. There are other options as well that often take the feature place at any table. While there may be some good flavor choices, your holiday table may be missing out on maple! We have some tips for using maple glazes for holiday meats.
Tips for Using Maple Glazes for Holiday Meats
Use maple glaze on a holiday ham
Does your family love a holiday ham? There’s something so traditional about having a ham during the holidays. While some will coat their hams with sugar, soda, or even different sauces, there is a better flavor option out there. Maple glazes are perfect for adding sweetness to a salty ham. Here are a few tips for using maple glaze on a holiday ham.
Tips for using a maple glaze on ham
- Add a maple glaze closer to the end of cooking – While it can be tempting to glaze your ham at the beginning, it helps to save it until later in the cooking process as maple can cook a bit quicker.
- Use a juice, of some sort, in the pan – This will keep your ham moist while cooking.
- Heat the glaze to make it easy to put on the ham – Heating up the glaze in a small pot can help to make it easy to spread over your holiday ham.
Holiday Ham Recipe
Adapted from Food Network
- Preheat oven to Bake at 300°F
- Place ham into roasting pan and pour about ¾ cup pineapple juice into the bottom of the pan
- Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through
- Simmer maple glaze for two minutes and remove from heat
- Brush the glaze over the ham to cover completely
- Raise oven temperature to 400°F
- Cook uncovered for 20 minutes or until glaze is caramelized
- Remove from the oven and let rest for 10 minutes before serving
For a twist on the traditional honey maple, you can also try a Moroccan Spice Maple Glaze.
Use a maple glaze on poultry
Items like chicken and turkey are often a part of a holiday meal. Whether you are making a family holiday meal or preparing something special for friends that visit, maple glazes can be just what you need. While many might not think of using maple on poultry, it can actually be a perfect fit. Here are a few tips for cooking poultry with maple glaze.
Tips for using a maple glaze on poultry
- Cook poultry completely before adding your glaze – While some meats can cook with a glaze; when it comes to poultry it is important to cook it until it is fully cooked before adding a glaze. The glaze would be added towards the end of cooking time.
- Some glazes can work well as marinades – Slice poultry into smaller pieces and marinate in a maple glaze to add flavor to your next recipe.
- Cooking on a lower heat can help to avoid glazes burning – When cooking with a maple glaze, it is more likely that it can burn. Cook at a slightly lower heat to accommodate the faster cook time of maple syrup.
Maple Glazed Turkey Recipe
Adapted from Kevin is Cooking
- 4 lbs boneless turkey breast
- 1 tablespoon butter
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 sprig of fresh rosemary
- ½ cup Ginger Orange Maple Glaze
- In a bowl – mix together salt, pepper, sugar, paprika, and garlic powder
- Sprinkle the turkey all over with the dry brine
- Arrange turkey breast on top of rosemary sprig in a container and chill for twelve hours
- After the turkey has brined for twelve hours remove any excess dry brine from the turkey breast and discard the rosemary
- Preheat oven to Bake at 450°F
- Rub turkey with butter
- Place turkey on a wire rack over a baking sheet or roasting pan
- Lower oven heat to 350°F and roast turkey breast until golden brown (about 40 minutes)
- After roasting for 40 minutes, baste every ten minutes with the maple glaze until the thickest part of the turkey breast reaches an internal temperature of 165°F
- Remove turkey from the oven and let it rest covered with foil for twenty minutes before serving
Cooking other meats with a maple glaze
Did you know there are a variety of meat choices when working with a maple glaze? Not only is it the perfect complement to poultry or ham, it works well with many other dishes. Celebrating the holidays in a non-traditional way can include anything from pork to fish. Each of these will have vastly different flavors and cook times. Here are a few tips for cooking other meats with a maple glaze.
Tips for using a maple glaze on other meats
- Take cook times into account – Different meats will require different cook times. For example, a salmon may cook quicker while a pork loin may take considerably longer. For foods cooked at a higher heat, you will want to add your glaze closer to the end of cooking.
- Balance out flavors – Maple glazes can bring sweetness to even the saltiest meat. Make sure to balance out the flavors. If you have meat that is saltier, you may want to use more maple than if you are cooking a meat that is less salty.
- Use flavored glazes to compliment the type of meat – There are a variety of maple glazes on the market. A Morrocan spice maple glaze might go better with pork while a ginger orange maple glaze might partner better with sausage.
Maple Glazed Salmon
Recipe adapted from Grandbaby-Cakes
- 2 pounds wild salmon cut into filets
- salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ teaspoon creole seasoning
- maple glaze (your choice of flavor)
- Preheat oven to Bake at 375°F
- Pat each side of salmon with a paper towel to remove extra moisture then season both sides with salt and pepper to taste
- Mix together the remaining seasoning and set aside
- Add salmon to the center of a large piece of greased non-stick foil with enough room to fold over when baking
- Sprinkle seasoning on top of salmon and make sure to pat it in
- Spoon maple glaze over the top of the salmon
- Fold the sides of the foil up to completely enclose the salmon
- Bake for 15 minutes or until the salmon is almost done cooking
- Remove salmon from the oven
- Change setting to broil
- Uncover the foil and place the salmon under the broiler for two minutes or until golden and then remove from the oven