Posted by big d; on April 22, 2000 at 19:53:43:
In Reply to: Gonna smoke a ham posted by Hagfish on April 22, 2000 at 19:00:32:
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Here is a recipe for honey cured hams.
Just in time for the holidays.
1 10-12lb fresh ham, shank or shoulder
2 1/2 quarts of ice cold water 38-40 deg.
4 oz. salt (not iodized)
2 oz. Prague powder
#1 or Modern Cure
4 oz. pure honey
Mix all the above together well to blend the honey.
Spray pump the ham using an injector and 16 oz. of
the above brine. Put the pumped ham into a suitable
container, not aluminium, and let soak in the br
ine
for 5-7 days. Soak a stockenett in some liquid smoke
(to make it easier to peel of the stocknett bag)then
place the ham in the stock. bag. Wedge the bag in a
S.S. hanging hook and place in the smoker @130 deg. F.
for one hour without s
moke. After the first hour
increase the temp on the smoker to 160 deg. and smoke
the ham for about 8-12 hours or until the internal
temp of the ham is 145-150 deg. F. Place in the
fridge. When ready to serve, heat in an oven set to 325 deg.and heat the ham for about 2 hrs. Glaze the ham the last
1/2 hr. with the following.
Glaze:
1 cup brown sugar
1 cup pure honey
1/2 cup maple syrup
That's it. Mmmm good. Be sure that the ham is in the
fridge for the 5-7 days while i
n the brine.
==========================
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 emp
loyees 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.
We will recreate the
glaze
which you can apply to a smoked/cooked bone-in ham of your choice. The
slicing, whi
ch 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 st
ores for around 10 bucks. Hope you enjoy this original TSR
recipe and the best happy holidays to you!!
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 teasp
oon 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 <
br>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
kit
chen 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 lik
e the real thing.