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    Lackawanna CollegeCurrent NewsUncategorizedCulinary students share ham glaze recipes on WNEP’s ‘Leckey Live’

    Culinary students share ham glaze recipes on WNEP’s ‘Leckey Live’

    Source: WNEP.com

    Source: WNEP.com

    Students from the Culinary Arts program and Chef Mark Seibert were featured on the WNEP morning news with Ryan Leckey on Friday, March 25. Students and Chef Seibert shared a variety of ham glazes prepared using natural ingredients ahead of the Easter holiday, but they can be used any time of the year.

    Now, the College is sharing those recipes with visitors to its website! Enjoy them as you spend the holiday with your family.

    Roasted Jalapeño and Pineapple Glaze

    Utensils/Equipment needed:

    • Juice Extractor
    • Whisk
    • Food Processor
    • Mixing Bowl
    • Basting Brush

    Ingredients:

    • 1 Jalepeno, Roasted, Peeled and Seeded (if desired for less heat)
    • 1 Fresh Pineapple Peeled, all pips removed to obtain ½ cup of Juice and ½ cup puree
    • ¾ cup Dark Brown Sugar (packed)

    Method of Preparation:

    1. Roast jalapeño over an open flame to blister skin. (If dealing with electric stove roast in 350 degree oven slightly oiled until skin blisters and shows some browning) Place in tightly covered container to steam for 10 minutes so skin is easily removed. Peel under gently running cold water to remove blistered and blackened skin. Remove stem and seeds, reserve for later use. For more heat leave seeds in pepper and only remove the stem.
    2. Peel the pineapple and remove the core making sure that all pips are removed from the fruit. In a juice extractor add enough flesh to extract ½ cup of juice and reserve. In a food processor, add enough flesh to produce ½ cup of pineapple puree.
    3. Once this is achieved add the jalapeño to the food processor and gently pulse the combined ingredients until all of the pepper is chopped but still visible.
    4. In a mixing bowl, combine all ingredients and whisk together until brown sugar is dissolved and smooth.
    5. Apply to roasted ham in the last 45 minutes before proper internal temperature is reached following product specifications.

    Maple, Blueberry and Rosemary Glaze

    Utensils/Equipment needed:

    • Whisk
    • Food Processor
    • Mixing Bowl
    • Mesh Strainer
    • Small Sauce Pot (Stainless steel preferred)
    • Basting Brush

    Ingredients:

    • 1 pint blue berries
    • ½ cup water
    • ½ cup maple syrup
    • ½ cup brown sugar (packed)
    • 2 tbsp. fresh rosemary (chopped)

    Method of Preparation:

    1. In a food processor, combine washed blueberries and water and puree until smooth.
    2. Remove from food processor and add puree to sauce pot along with the maple syrup.
    3. Cook on low heat for 5 minutes to reduce slightly and extract flavor from blueberry puree.
    4. Remove from heat and push mixture through a mesh strainer over a mixing bowl to remove skins.
    5. Whisk in brown sugar and chopped rosemary until brown sugar is dissolved and smooth.
    6. Apply to roasted ham in the last 45 minutes before proper internal temperature is reached following product specifications.

    Orange, Ginger & Sriracha Glaze

    Utensils/Equipment needed:

    • Whisk
    • Mixing Bowl
    • Small Sauce Pot (Stainless steel preferred)
    • Peeler or Micro plane
    • Mesh Strainer
    • Citrus Juicer
    • Basting Brush

    Ingredients:

    • 1 Tbsp. Fresh Ginger (chopped)
    • Zest from 1 orange
    • Juice from 1 orange
    • ½ Cup Pineapple Juice
    • ¼ cup brown sugar (packed)
    • 1 tbsp. soy sauce
    • 2 tbsp. Sriracha

    Method of Preparation:

    1. Remove skin from knob of ginger and chop 1 tbsp. Reserve.
    2. With a peeler or micro plane, remove zest from orange being careful not to remove white pith. Chop if using a peeler. Reserve.
    3. Cut orange in half and squeeze using citrus juicer.
    4. In a small sauce pot, combine orange juice and pineapple juice with chopped ginger and place on low flame to reduce slightly and steep ginger.
    5. Remove from heat and whisk in brown sugar, soy sauce and Sriracha.
    6. Apply to roasted ham in the last 45 minutes before proper internal temperature is reached following product specifications.

    Simple Red Wine and Raisin Glaze

    Utensils/Equipment needed:

    • Stainless Steel Pot
    • Food Processor
    • Mesh Strainer

    Ingredients:

    • 1 cup of Raisins
    • 1 cup of water
    • 1 cup Red Wine (anything open)

    Method of Preparation:

    1. Combine all ingredients in a stainless steel pot.
    2. Place on low flame and reduce liquid by 1/3rd and raisins are plump and soft.
    3. Remove from heat and transfer all ingredients into food processor. Puree until smooth.
    4. Push through mesh strainer over a mixing bowl. If mixture is too thick after puree is strained, add water to slightly thin or use any fruit juice you prefer.
    5. Apply to roasted ham in the last 45 minutes before proper internal temperature is reached following product specifications.