Honey Baked Ham (The Real Thing!)

Recipe by Shepardess
READY IN: 2hrs 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First you must slice your ham, if it is not already sliced.
  • Use a very sharp knife to cut the ham into very thin slices around the bone.
  • Do not cut all the way 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 begin to fall apart of 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.
  • Mix the ingredients together in a small bowl.
  • (I like to make double this recipe for a nice large ham).
  • Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
  • Pour the sugar mixture onto the 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 surface which you have sliced through.
  • Again, I like to stuff some of the sugar mixture INSIDE the slices.
  • 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 movements, so that the sugar bubbles and browns, but does not burn.
  • Spin the plate so that 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 (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
  • Don't be frightened to use the torch!
  • You can to it outside, if you wish.
  • Just set it on something fire proof and have fun blazing away!
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