Honeybaked Ham Glaze

submitted by dave

Here's another one from Top Secret Recipes!

TSR has discovered that the tender hams are delivered to each of the 300
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 the glaze - a blend that is similar to
what might be used to make pumpkin pie. This sweet coating is then
caramelized with a blowtorch by hand until the glaze bubbles and melts,
turning golden brown. If needed, more of the coating is added, and the
blowtorch is fired up until the glaze is just
right. It's this careful process that turns the same size ham that costs
20 dollars in a supermarket into one that customers gladly shell out 3 to
4 times as much to share during the holiday season.
For this clone recipe, we will re-create the glaze that you can apply to a
smoked/cooked bone-in ham of your choice. Look for a ham that is
pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife,
then the glaze will be applied. To get the coating just right you must use
a blowtorch. Get the kind that are used for crème brulee from almost any
kitchen supply store. They're usually pretty cheap. And don't worry - I
didn't leave out an ingredient. No honey is necessary to re-create this
favorite holiday glaze. Happy Holidays!!


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

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. 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 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, pre-sliced surface. 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.

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