Honey Glazed Ham

Instructions

First you must slice your ham. 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 begin to fall apart or 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 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 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.

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 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).

Author's Comments

This is a fun dish to make. Serve the ham cold or re-heated, just like the real thing. This is from a recipe site. It is fun to make. Just don't burn the house down!!!!

For this "limited-time-only" holiday clone recipe, we will recreate the glaze which you can apply to a smoked/cooked bone-in ham of your choice. The slicing, which will not be spiraled for this clone, will have to be performed first with a sharp knife, and then the glaze will be applied. To get it right you must use a blow torch. If you don’t have one, you can find
‘em in most hardware stores for around 10 bucks. Hope you enjoy this original TSR recipe and the best happy holidays to you!!

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