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Honeybaked Ham Glaze Recipe

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This recipe for Honeybaked Ham Glaze, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
1 fully cooked shank half ham, bone-in and pre-sliced
1 cup sugar
tsp ground cinnamon
tsp ground nutmeg
tsp ground clove
⅛ tsp paprika
dash ground ginger
dash ground allspice

Directions:
Directions:
Mix 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, pre-sliced surface.

Turn the ham onto its flat end on a 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 that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed. You don't have to use all of the sugar mixture.

Serve immediately or reheat later.

Personal Notes:
Personal Notes:
This makes a spiral-cut ham far more delicious. Honey Baked Ham shops receive the cooked hams then slice them, cover them with this glaze and use a blowtorch, yes, a blowtorch to caramalize the glaze. This is the recipe for that glaze and how to make your spiral-sliced ham a "honeybaked" ham.

 

 

 

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