My DH would like to do a honey-baked type ham in the Traeger. Does anyone
have any recipes/suggestions?

TIA!

S.

"WhansaMi" wrote in message
news:NF1jh.445$oo4.262@trndny09
My DH would like to do a honey-baked type ham in the Traeger. Does
anyone have any recipes/suggestions?

TIA!

S.

Do it exactly the same way you'd do it in your inside oven. That's what I
do when trying something new on a smoker. Same temperatures, same length of
time, same spices, etc.
It's usually better on a smoker.

BOB

WhansaMi wrote:
My DH would like to do a honey-baked type ham in the Traeger. Does anyone
have any recipes/suggestions?

TIA!

S.



I'm braising mine in apple cider(the kind w/ alcohol), onion, and garlic
for a few hours, them blast it w/ a glaze. Will post pics.
FM

"Frank Mancuso" wrote in message
...
WhansaMi wrote:
My DH would like to do a honey-baked type ham in the Traeger. Does
anyone have any recipes/suggestions?

TIA!

S.

I'm braising mine in apple cider(the kind w/ alcohol), onion, and garlic
for a few hours, them blast it w/ a glaze. Will post pics.
FM

I put a smoked ham on the WSM for a few hours yesterday with a heavy cherry
and apple wood smoke. I only brought it to a hundred degrees internal, so
today I'm gonna bring it up to 140 or so and glaze it with marashino cherry
juice in the oven.

Top Secret Recipes version of HoneyBaked Ham Glaze

You might find it a bit of a surprise that this clone for America's favorite
holiday ham has no honey in it. According to several employees of the
spiral-sliced ham chain that Harry J. Hoenselaar started back in 1957,
honey is not a component of the sweet, golden-brown glaze we've enjoyed
on HoneyBaked hams during the holiday season. TSR has discovered that
the tender hams are delivered to each of the 250 HoneyBaked outlets already
smoked, but without the glaze. It is only when the ham gets to your local
HoneyBaked store that a special machine thin-slices the tender meat in a
spiral fashion around the bone. One at a time, each ham is then coated with
granulated sugar which has been mixed with spices -- a blend that is similar
to what might be used to make pumpkin pie. This sweet coating is then
caramelized with a blow torch by hand until the glaze bubbles and melts,
turning golden brown. If needed, more of the sugar-coating is added, and
the blow torch is fired up until the glaze is just right. It is this careful
process that turns the same size ham that costs $10 in a supermarket into
one that customers gladly shell out 3 to 4 times as much to share during
this
holiday season.

The slicing, which will not be spiraled for this clone, will have to be
performed
first with a sharp knife, and then the glaze will be applied. To get it
right
you must use a blow torch. If you don't have one, you can find 'em in most
hardware stores for around 10 bucks. Hope you enjoy this original TSR
recipe and the best happy holidays to you!!

HONEY BAKED HAM GLAZE

1 fully cooked shank half ham (bone-in, any size)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice

First you must slice your ham. 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 begin to 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.
Mix the remaining 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 surface which
you
have sliced through.
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 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 (don't expect to use all of the sugar mixture). Serve the ham
cold or re-heated, just like the real thing.

--
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"When my body stops and my brain has to slam on its brakes, will it skid a
few more feet before it crashes?"
John Hartford
You are only given a small spark of madness. You mustn't lose it. Robin
Williams