This is one of those "clone"
recipes.....along the lines of a very famous HAM vendor. Neither the
original nor this recipe actually uses HONEY, which I find extremely
ironic. If you make this yourself, it'll amaze your friends cuz it will be
sooooooooo good.....very smoky, juicy, and gooey with glaze.....and it'll cost
about a tenth of the store-bought version.
Ingredients
1 fully cooked, smoked 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
Instructions
Basically, depending on your ham,
and based on the fact that you're here, you probably want to add some smoke to
your ham and dry it out a bit. Hams come in a different levels of
"cooked"-ness. Some are fully cooked, where some are "ready
to be cooked" (which are actually partially-cooked). Regardless, I
find that I will still run it through the smoker till the internal temp is over
150°-160°. Since it's already tender, we just want to smoke-cook it till
done and no more. Usually, it'll take about an hour per pound between
200°-240°. I don't add any rub to the ham but I'll occasionally spritz
it with some apple juice during the cook. (oak, hickory, maple, or fruitwood
work very nicely...or you could even use some dry
corn cobs)
When your ham is cooked, and while
it's still hot, bring it inside and glaze it. Mix up the dry ingredients
listed above, and slice your ham. Some folks try to spiral-cut the ham,
but I wouldn't recommend it or you'll make a huge mess. Just make some
nice diamond slits around the outside. Then, liberally sprinkle the
outside of the ham with the glaze mix (you'll end up with lot of extra glaze
mix). Take a propane torch, and lightly carmelize the glaze all
around. Be careful not to burn the glaze, and be careful not to cause a
kitchen fire. Keep turning the ham, applying glaze, and torching it until
you're happy. Cover in foil until ready to serve. If you need to
save for another day...cool and wrap in aluminum foil. Then, on serving
day, leave it in the foil and gently heat in the oven until warm...then
serve. Be careful not to dry it out.
That's it. You're now ready to amaze your
friends and family. With Easter coming, I have a feeling many of you will
be trying this one out. Just be careful not to cause a fire with that
torch.
