Oh So Yummy Honey Glazed Ham
|2 c||brown sugar, firmly packed|
|1/2 c||cider vinegar|
Have you considered Holland House
|2 tsp||each: ground nutmeg, cinnamon, and cloves|
|11+ lb||fully cooked, bone-in (butt portion) ham|
Heard about Paula Deen's Crunchy Honey Glazed Ham, and not knowing what was involved for the crunch, figured I could substitute whatever I needed. Well...that didn't work! I didn't have one of those small blowtorches, the kind that are used for crème brulee. Sooo...came across this on someone's blog whom was also looking for a 'copycat' recipe. Tried it out on my dh, grandkids, and son (who is really the cook in the family) and it passed with flying colors. Will definitely put this into my favorite category and do again.
1-I scored the ham before adding the sauce, so that it would soak in.
2-I also didn't use all the sauce for the basting and served it as a dipping sauce, ohhh, so yummy!
3-Can place the ham under broiler at the end of cook time to glaze the top if you desire, I didn't, because the sauce caramelized very nicely with out doing so.
4-The original recipe called for a 6# ham, so I just doubled the ingredients to compensate.