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| Green grass and high tides  |
So have a ham and am thinking of a sort of outer type crust on it. How to? I like ham a bit on the dryer side. But I am talking more about an outer layer that has a burnt ish type glaze. Any thoughts? Thanks guys and gals. "Practice like you want to play in the game" | ||
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| I have not yet begun to procrastinate |
I've used approx. 70-75% honey and 25-30% mustard (I like dijon for this) slathered on and baked but since the ham is already cooked, by the time the glaze gets good and crusty it can be really dry. High temps will speed up the effect but you have to keep checking on it often. It's easier to just to use a propane torch like I've seen used out back of the Honey Glazed Ham store. (not sure I was SUPPOSED to see that) Bring the meat up to the temp you want, slop on the mixture and 'flame on' to desired effect. It's a LOT easier to control...and more fun since full size torches are a guy thing.  -------- After the game, the King and the pawn go into the same box. | |||
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אַרְיֵה |
https://sigforum.com/eve/forums...280035334#2280035334 הרחפת שלי מלאה בצלופחים | |||
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| I have not yet begun to procrastinate |
 Up the mustard ratio to cut the jelled gasoline taste! -------- After the game, the King and the pawn go into the same box. | |||
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| Member |
I put a glaze on during cooking. Nearly all glazes have high sugar. You can crank up the heat the last 15 minutes to Carmelize the glaze or I have used a chefs torch to caramelize it just before serving. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| Member |
Bourbon, water and brown sugar. 1/2 oz bourbon to 1 cup of sugar, about half a cup of water. Simmer until it gets thick enough to spread. Bake to taste. Also good on white fish. | |||
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Did a brown sugar and honey glaze on mine. Added a bit of ground cloves to it as well. It was de-lish! “I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.” | |||
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