April 2, 2009

Recipe for HoneyBaked Ham Glaze





photo from Honeybakedtotherescue.com



HoneyBaked Hams are good quality hams, spiral sliced, and wonderfully lean (which is a requirement if I eat ham). They don't have them here in Da Plains and that is plenty stinky because Easter = Honey Baked Ham, in my opinion. Sure, I could order one to be drop-shipped to my doorstep, but let's be honest, the dang money tree isn't blooming fast enough.







This year, I'm going to attempt to make my own HoneyBaked Ham glaze using this recipe:







Ingredients

1 cooked ham shank, half, bone in (pre-sliced)

1 cup sugar

1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon ground cloves

1/4 teaspoon paprika


1 dash ground ginger


1 dash ground allspice








Directions

If you couldn't find a pre-sliced ham, the first thing you must do is slice it. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone.





Mix the remaining ingredients together in a small bowl.







Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.





Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer, pre-sliced surface.







Turn the ham onto its flat end on the plate. Use a blowtorch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). *







Serve the ham cold or reheated, just like the real thing.









* As I do not own a blow torch or trust one in my home, I will be hoping the broiler does this part for me, at least to some degree.





Sorry, HoneyBaked Ham people. I cannot afford to ship your pigs to my house. I must improvise!



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