Honey Baked Ham Desserts Menu Recipes

EASY HONEY BAKED HAM

Steps:

• Combine sugar and water in a bowl and stir to dissolve sugar.
• Slice ham just shy of the bone into 1/2- to 1-inch slices. Place ham into the water and sugar solution; add more water, so ham is completely covered with liquid. Seal with plastic wrap and let soak in the refrigerator for a minimum of 48 hours.
• Preheat the oven to 250 degrees F (120 degrees C).
• Combine honey and orange juice in a bowl. Line a roasting pan with aluminum foil.
• Drain the ham slices, pat dry, and place in the roasting pan. Wrap aluminum foil around the bottom of the ham and pour 1/2 the orange juice mixture over the ham. Wrap ham completely in foil.
• Bake in the preheated oven, basting with the remaining orange juice mixture, until a sticky, browned glaze forms, 3 to 4 hours.

HONEY BAKED HAM (THE REAL THING!)

Steps:

• 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!