Honey Baked Ham by Virginislander

[BakerAunt]

Honey Baked Ham
Submitted by virginislander on November 25, 2002 at 3:53 pm

This can be truly spectacular if done with panache. Instead of one of those weenie little kitchen propane torches, you may use a propane flame thrower that is meant for brush and weed burning. I got this recipe from Top Secret Recipes and modified it a bit.

1 fully cooked spiral sliced, 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. Heat the ham following the instruction on the package.

2. Mix the remaining ingredients together in a small bowl.

3. Lay down a couple of sheets of waxed paper on the kitchen counter or a table. Pour the sugar mixture onto the waxed 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.

5. Turn the ham onto its flat end on a heat-proof plate. (If you use a flame thrower, put it on a sheet of aluminum foil on your barbecue.) Use a torch to caramelize the sugar. Wave the torch over the sugar with rapid movement so that the sugar browns and bubbles. (Although not recommended in the instructions, my husband really over cooked a part of it and it was the best - really dark and crispy.) Spin the plate so that you can torch the entire surface of the ham. Repeat coating and caramelizing until the ham is well-glazed. Don't expect to use all of the sugar mixture. Serve hot, cold, or reheated.

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