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Receta Honeybaked Ham Glaze
by Global Cookbook

Honeybaked Ham Glaze
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 1

Ingredientes

  • 1 x fully-cooked shank half ham bone-in (pre-sliced is best)
  • 1 c. sugar
  • 1/4 tsp grnd cinnamon
  • 1/4 tsp grnd nutmeg
  • 1/4 tsp grnd clove
  • 1/8 tsp paprika
  • 1 dsh grnd ginger
  • 1 dsh grnd allspice

Direcciones

  1. First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Don't cut all the way down to the bone or possibly the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin which they begin to fall apart or possibly off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
  2. Mix the remaining ingredients together in a small bowl.
  3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mix onto the wax paper and spread it around proportionately.
  4. Pick up the ham and roll it over the sugar mix so which it is well coated. Don't coat the flat end of the ham, just the outer surface that you have sliced through.
  5. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so which the sugar bubbles and browns, but does not burn. Spin the plate so which you can torch the entire surface of the ham. Repeat the coating and caramelizing process till the ham has been well-glazed (do not expect to use all of the sugar mix). Serve the ham cool or possibly re-heated, just like the real thing.
  6. This recipe yields 1 holiday ham.
  7. Comments: TSR has discovered which the tender hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store which a special machine thin-slices the tender meat in a spiral fashion around the bone. One at a time, each ham is then coated with granulated sugar which has been mixed with spices - a blend which is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand till the glaze bubbles and melts, turning golden.
  8. If needed, more of the sugar-coating is added, and the blowtorch is fired up till the glaze is just right. It is this careful process which turns the same size ham which costs 10 dollars in a supermarket into one which customers gladly shell out 3 to 4 times as much to share during this holiday season. For this clone recipe, we will re-create the glaze which you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham which's pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. If you do not have one, you can find a small one in hardware stores for around 15 bucks.
  9. Yield: 1 ham