This stuff is absolutely magnificent! I just prefer plain ham most of
the time.


* Exported from MasterCook *

Honey Glazed Ham

Recipe By :Los Angeles Times
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Glaze---
1 cup honey
1 cup packed brown sugar
2 2/3 tablespoons cider vinegar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
---Ham---
6 pounds cooked ham, bone-in -- OR...
4 pounds cooked ham, boneless

Combine honey, brown sugar, vinegar, nutmeg, cinnamon and cloves.

Bake bone-in ham at 350 degrees F 1 hour to heat through basting with
honey sauce occasionally. Place in broiler to glaze top.

To cook boneless ham, slice halfway through at 1/4-inch intervals,
then tie with string. Place in roasting pan. Heat honey sauce and pour
over ham to marinate 24 hours before baking. then bake at 350 degrees
F 1 hour or until heated through. Glaze top under broiler, if desired.
Source:
"http://www.latimes.com/"
Copyright:
"November 19, 1989"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 236 Calories; trace Fat (0.6%
calories from fat); trace Protein; 63g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0
Fat; 4 Other Carbohydrates.

NOTES : "The glaze recipe has been cut in half - it makes a huge
amount otherwise." ~Damsel~
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote:
> This stuff is absolutely magnificent! I just prefer plain ham most of
H> the time.
>
>
> * Exported from MasterCook *
>
> Honey Glazed Ham
>

Your recipe ingredient list is similar to a Copy Cat Honey Baked Ham
recipe that I tried last year. I found it through a Google search. I
used a boneless canned ham (instead of the recommended bone-in shank
ham) and a propane torch. The only problem was, the boneless canned ham
was too moist and the caramelized coating kept sliding off. But it did
taste close to the real thing.

http://groups.google.com/group/rec.f...d8e50b6?hl=en&

"...Top Secret Recipe's
HoneyBaked 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

"1. 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.

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 the 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
surface which you have sliced through.

5. 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...."


-Rusty

On 15 Apr 2006 23:09:58 -0700, "Rusty" >
wrote:

>Your recipe ingredient list is similar to a Copy Cat Honey Baked Ham
>recipe that I tried last year. I found it through a Google search. I
>used a boneless canned ham (instead of the recommended bone-in shank
>ham) and a propane torch. The only problem was, the boneless canned ham
>was too moist and the caramelized coating kept sliding off. But it did
>taste close to the real thing.

Yeah, those canned hams are emergency food, in my book. The glaze
tastes very good, though, doesn't it? Have you tried it on "real"
ham?

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote:
> On 15 Apr 2006 23:09:58 -0700, "Rusty" >
> wrote:
>
> >Your recipe ingredient list is similar to a Copy Cat Honey Baked Ham
> >recipe that I tried last year. I found it through a Google search. I
> >used a boneless canned ham (instead of the recommended bone-in shank
> >ham) and a propane torch. The only problem was, the boneless canned ham
> >was too moist and the caramelized coating kept sliding off. But it did
> >taste close to the real thing.
>
> Yeah, those canned hams are emergency food, in my book. The glaze
> tastes very good, though, doesn't it? Have you tried it on "real"
> ham?
>

No, I haven't tried it on a real ham, yet. That's next on my list. But,
tomorrow we are cooking a turkey. It's brining right now.

Rusty