5 Glazes For Your Easter Ham

There’s nothing more classic than an Easter ham.

At Spragg’s we offer our customers both smoked and un-smoked ham. We brine the meat with a salt solution that also contains sugar and spices. The pork legs are brined for two-weeks before each leg is put into a cotton netting and is hung in the smokehouse. The legs are smoked and cooked to 57 C over 8-10 hours and then cooled. After cooling overnight, we cut them with a meat saw into 2-4 pieces so that we can sell hams that vary in weight from 3-18 pounds. For those who want the ham flavor, but not the smoked process, we also sell a brined pork leg roast that has not gone into the smokehouse. We call these country rolls. 

Be sure to reserve your Easter ham in advance by contacting us by p: 403.378.3800 or e: meatshop@spraggsmeatshop.com.

Here are some of our favourite glazes for you to choose from.  The only hard part is deciding which one you’d like to try first! 

When is a cola not a delicious drink? When it's half of a dynamic duo of ingredients for a simple glaze that brings a fizzy kick to your favourite pork recipe.

With just four ingredients, this easy glaze is a foolproof flavor booster for baked ham or pork chops. Sweet and tangy pineapple juice brings an updated twist to the recipe.

The bright flavors of Asian cuisine give this recipe a tangy twist on a hearty ham glaze. Be sure to try it with pork chops or pork roast, too.

Put some extra zing into your next ham glaze with this simple recipe that combine the soft fruit tones of pineapple with the peppery snap of ginger.

Honey, garlic and Sriracha come together to make a sweet and spicy glaze—the perfect foil to a salty ham.

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About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.