Main dish

Currant jelly and mustard glazed ham

Red currant and mustard glazed ham DSC 7509

The glazes found on the hams I ate growing up usually involved brown sugar and orange juice. Though my family often ate pepper-coated hams, too. This combination is standard and it’s satisfying and simple, which is why it’s used so often. I figured it had always been this way for Texans.

Though when I went to research how hams were prepared in the past, I was surprised to learn that orange juice wasn’t popular until the 1960s. While it was sometimes included, it would only be a scant tablespoon or two and nothing more. Instead, Texan . . .

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