Gina’s Amazing Glaze (For a Holiday Ham) by GinaG

[BakerAunt]

GinaG's Amazing Glaze (For a Holiday Ham)
Submitted by GinaG on December 09, 2012 at 7:12 pm

I concocted this version of a Honey Baked Ham®, having that same crusty-glazed texture, but with a different flavor profile and unusual ingredients which may surprise you: Made from scratch graham crackers, pecans, brown sugar and butter, with a pleasant, unexpected kick of heat in the back-round. This was an impromptu, fly from the seat of my pants creation, yet a keeper I can vouch for as being nothing short of magical. This is enough for a 10/lb ham.
Source: Me: GinaG

2-C Raw Pecan Halves
1-1½-C Grahams (made from scratch!) Refer to my recipe list.
1-C Dark Brown Sugar
heaping ½-t. Ground Ginger
1-t. Hot Curry Powder
1-t. Freshly Ground Black Pepper
¼-t.ea. Ground Cloves
Cinnamon
Nutmeg
Allspice
1-t. Cavender's Greek Seasoning (or your favorite AP seasoning)
Pinch of Salt
Lg. " of Flour
2-3-T Butter
Water as needed

Combine all but the butter and water in the bowl of your FP. Pulse until mixture resembles coarse meal. Taste and adjust seasoning if necessary.

Melt butter in skillet over med heat. Add mixture from processor bowl to skillet, turn heat down to medium-low, stir until mixture is completely blended with the melted butter. Add just enough water to create a thick, spreadable paste, stirring constantly. Remove from heat once it is heated through. Do not boil.

Using a rubber spatula, apply an even, ~½" layer onto the surface of the ham which has been trimmed of most of the surface fat cap.

Bake in a preheated 225-250º oven until thermometer registers 160ºF.

Special notes:
If you're not a fan of curry, I recommend subbing dried red chili peppers 1-1.

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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