ISO: ISO your favorite sugary glaze for a spiral sliced ham?

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heather_in_sf

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Apparently the honeybaked place is in Albuquerque and so we purchased a nice spiral sliced ham from Whole Paycheck (and it WAS spency!). I don't want to dry it out by baking it too long and saw a nice blog post by Simply Recipes where they suggested broiling it at the end. But what is your favorite glaze and would it work on a spiral ham?

Thanks! I think the altitude up here has turned my brain into mush, just can't think of anything!!

 
We use a Coke

My grandmother always always used a Coke poured over the Ham and cooked it along time but I reduce the coke first to make it a little thicker and not cook the ham so long.

 
I use honey and or real maple syrup and I have used the juice from canned peaches and the peaches

instead of pineapple, The ham actually tastes better with the can peaches.

I actually use honey, then I use a can of whole peaches~ using toothpicks to adhere the peaches to the ham (forgo the cloves when using the peaches) then pour, slightly some of the peach juice over the ham and the remaining juice in the pot or roaster and let it cook with the ham, it also makes a sweet gravy too.

Personally I cook my ham in my oven roaster and it always comes out marvy

 
We use a mix of::

An english lady that my sister knows gave us this recipe that we like very much:

Yellow, prepared mustard (or you can use grainy, or brown, but use commercially prepared mustard)

Brown sugar

Take 1/2 to 1 C of the mustard (depends on the size of your ham) and into it mix as much brown sugar as you wish, to make a tangy, mustardy, semi-sweet glaze. The glaze should appear brown, not yellow. Pour over your ham and heat as directed.

I have not tried this on a spiral-sliced ham, but we had it last sunday on a regular ham, and it was super; not too sweet, not too mustardy.

 
REC: Gingersnap-Crusted Ham With Apricot-Mustard Sauce...

Gingersnap-Crusted Ham with Apricot-Mustard Sauce

Ham:
1 8-pound ham, shank half -- bone-in (33%-less-sodium)
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup gingersnap crumbs -- (about 9 cookies, finely crushed)
Sauce:
1 1/2 cups apricot preserves
1/2 cup Marsala wine -- dry
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice

Preheat oven to 325°.

To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.

Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham. Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°. Place ham on a platter; let stand 15 minutes before slicing.

To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

 
Honey Baked Ham clone...

From Ye Ol' Gail's Swap:

Forum Home Page: Gail's Recipe Swap
Re: Honey Baked Ham--AGAIN! (Roger Doyle)
Date: Sun, 12 Dec 1999 20:52:02 GMT
From: Marbalet (@216.78.36.195)

Recipe:Honey-Baked Spiral Ham

My brother used to work at Honey Baked Ham,
and they would get the hams from Hormel, they
were pre-baked, and then he would put the
brown-sugar and honey glaze over the hams,
place them on top of huge oil drums (tops
covered with aluminum foil, of course) and
they use a butane torch to caramelize the
glaze to a crust. I love them, and get one
every year for my parents. Here is a close
copycat recipe for it.smileys/surprise.gif)

Yield: 16 servings

1/2 Spiral-cut smoked ham (about
7 lbs. fully cooked)
1/2 c Pear Nectar
1/2 c Orange juice
1/2 c Firmly packed brown sugar
1/2 c Honey

Preheat oven to 375*. Place ham, cut end
down, in a large baking pan. Mix together
Pear nectar and orange juice In a bowl. Bake
ham in a preheated Oven for 15 min., basting
Twice with juice mixture. Mix together brown
sugar And honey in a small bowl. Brush
mixture over ham. bake For about another
hour, or Until internal temperature Measures
140* on an instant Read meat thermometer.
Serve Immediately.

NOTE: The picture on this Recipe looked
exactly like An expensive commercial
Honey-baked ham.

***This recipe is from April, 1995 Family
Circle Magazine.

Responses

1. Recipe:"Clone" HoneyBaked Ham Glaze (Marbalet)

Forum Home Page: Gail's Recipe Swap
Re: Honey Baked Ham--AGAIN! (Roger Doyle)
Re: Recipe:Honey-Baked Spiral Ham (Marbalet)
Date: Sun, 12 Dec 1999 23:05:23 GMT
From: Marbalet (COMN (For URL))

Recipe:"Clone" HoneyBaked Ham Glaze

Todd Wilbur took many of Gloria Pitzer's recipes and re-worded them to make them his
to sell his book Top Secret Recipes. I knew Gloria Pitzer, some time ago, and Todd said
he will sue anyone that prints anything off of his website, which is www.topsecretrecipes.com URL is http://www.topsecretrecipes.com/recbbs/recipe
archivebbs.pl?read=28525

Here is a copy of what I found on their message board for the recipe that you were
asking about (along with the notes that were written there)...(BTW, I have never made
this version, myself)

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 employees 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.

For this "limited-time-only" holiday clone recipe, we will recreate the glaze which you
can apply to a smoked/cooked bone-in ham of your choice. The slicing, which 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 stores 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 teaspoon 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 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 kitchen 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 like the real thing.

 
Thanks to everyones recipes for glazes here I made one of brown sugar, maple syrup, spiced rum and

mustard for the spiral ham, covered in foil, baked it 2 hrs in the convection oven and it was great, moist and tasted terrific.

I also made those Vincent Price's grayineed potatoes, an orange and avocado salad and asparagus with meyer lemons, little rolls. For dessert, we attacked the Foghorn Leghorn chickenhawk cast in milk chocolate and the large egg cast in dark chocolate, both filled with chocolate eggs, from the food hall at Harrods. Woo! And Jellybeans.

Such a big meal for midday, plus a bottle of Veuve Clicot and Concannon Merlot required the annual tradition of sleeping through Harvey in the tv room with a fire going. I'm still feeling nappish!

 
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