OK so this is really cool. Apparently Honeybaked Hams are a bit of a scam...the word on the street is that the company (detroit-based, figures, huh?) purchases pre-cooked hams from Hormel and simply adds the coating on the outside and then inflates the price 3x to get your holiday delight. Delightful indeed, if you've never had a Honeybaked ham, you're missing out. They are DELISH. The other half of the scam is that apparently there is no honey in it. hmmm
Yesterday I left work early to secure my place in line at the Honeybaked Ham store in Mesa. We aren't having any family over so I was determined to treat myself to a not-cooked-by-me-but-still-yummy Christmas dinner. Long story short, there wasn't even room for my car in the parking lot and the line at honeybaked was out the door and around the corner. sigh.
I am still determined to have a kick-ass ham for Christmas. I got a bootlegged Honeybaked Ham recipe off the internet, bought a blow torch at Lowes, and tonight we will attempt to take over Honeybaked Ham Co's successful recipe. I won't post the recipe yet...I will do a live test RIGHT NOW. its 4pm and the ham is now in the oven heating up. around 5 we can mix up the "glaze" and then Evan will blowtorch that puppy until it is carmelized sugary perfection. If it turns out, I'll post the recipe for all to share.
We are mostly just pumped about the blow torch. :)
UPDATE: 548pm
DELICIOUS ham. it takes a while to blowtorch it but its worth it. i think it tastes like the real thing. i'll never throw my money away to honeybaked again!
(i couldn't get the bold words to go away)
1 fully cooked shank half ham, bone in (pre-sliced)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice
1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. 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 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.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.
4. 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.
5. Turn the ham onto its flat end on the 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 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 or reheated, just like the real thing.
Yesterday I left work early to secure my place in line at the Honeybaked Ham store in Mesa. We aren't having any family over so I was determined to treat myself to a not-cooked-by-me-but-still-yummy Christmas dinner. Long story short, there wasn't even room for my car in the parking lot and the line at honeybaked was out the door and around the corner. sigh.
I am still determined to have a kick-ass ham for Christmas. I got a bootlegged Honeybaked Ham recipe off the internet, bought a blow torch at Lowes, and tonight we will attempt to take over Honeybaked Ham Co's successful recipe. I won't post the recipe yet...I will do a live test RIGHT NOW. its 4pm and the ham is now in the oven heating up. around 5 we can mix up the "glaze" and then Evan will blowtorch that puppy until it is carmelized sugary perfection. If it turns out, I'll post the recipe for all to share.
We are mostly just pumped about the blow torch. :)
UPDATE: 548pm
DELICIOUS ham. it takes a while to blowtorch it but its worth it. i think it tastes like the real thing. i'll never throw my money away to honeybaked again!
(i couldn't get the bold words to go away)
1 fully cooked shank half ham, bone in (pre-sliced)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice
1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. 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 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.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.
4. 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.
5. Turn the ham onto its flat end on the 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 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 or reheated, just like the real thing.
Labels: Recipes
