Thanksgiving ham question

November 23, 2017, 12:29 AM

old rugged cross

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.

November 23, 2017, 01:13 AM

KMitch200

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.

November 23, 2017, 07:21 AM

V-Tail

quote:
Originally posted by KMitch200:
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.

https://sigforum.com/eve/forums...280035334#2280035334

November 23, 2017, 09:40 AM

KMitch200

quote:
Originally posted by V-Tail:
quote:
Originally posted by KMitch200:
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.
https://sigforum.com/eve/forums...280035334#2280035334

Up the mustard ratio to cut the jelled gasoline taste!

November 23, 2017, 09:53 AM

lastmanstanding

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.

November 23, 2017, 12:12 PM

Fredward

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.

November 23, 2017, 12:29 PM

C-Dubs

Did a brown sugar and honey glaze on mine. Added a bit of ground cloves to it as well.

It was de-lish!

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