demitasse primitive wants to crust a ham

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x72498

Oh my.

The demitasse primitive:

Denninmi  (36 posts)      Fri Dec-18-09 03:18 PM
Original message
 
Anyone know how to make a really good, crispy sugary crust on a ham?

I never have been very successful at coming up with the kind of crisp, sugary, crusty coating on a ham that is found on some of the commercially made ones like Honeybaked Hams.

I would like to know how to get a really good sugary crust that actually will stay on the ham during the cooking and serving process. If it had some spices or flavorings other than just sugary, that would be good too.

What if I mixed brown sugar, a little butter, a little flour, and added a bit of black pepper, dried mustard, and a little hint of grond cloves, and put that on then put it under the broiler or even used a propane torch? Think that would do it?

I like the crust on the prepared ones, but I'm not going to pay $8 a lb for it, just can't afford that, I only work part time these days.

Help!

No primitive showed up to offer advice and counsel.

Any ideas from this side?

Me, I'd just go to the store and get a turkey.

[thundley4]

We usually buy a spiral cut ham and follow the directions and use the mix that comes with the ham, (brown sugar and something else). It seems to turn out well every time.

[SilverOrchid]

Brown sugar, honey, and bourban for glaze. I also rub a mix of dry mustard and Pappy's. Sometimes I use cloves. I would never have a overpriced crappy Honeybaked ham in my house.

[BadCat]

a little hint of grond cloves,

There's the problem..."grond" cloves taste like crap.

[debk]

I buy the spiral cut hams at either Sam's or Walmart.

In a saucepan, heat a can of Coca-cola, some brown sugar, a couple of squirts of spicy mustard, a couple of shots of Jack Daniels, the glaze packet contents that came with the ham, and some pure maple syrup. Heat it until the sugar is well mixed.

Put the ham in a roasting bag and pour the glaze over it. Bake at 350 for about 20-30 minutes, then reduce to 200 for a couple of hours. I baste it about every 45 minutes, and let it set for quite a while to absorb up more of the juices.

It isn't crusty....but it is very moist and has a wonderful flavor.

I'm going to pay for "crusty".

[GOBUCKS]

then put it under the broiler or even used a propane torch? Think that would do it?

No, DUmmy, propane would be far too cool. You need to use acetylene to really crisp a ham.

[miskie]

honey, brown sugar, a dash of REAL maple syrup - not the crap one finds at the supermarket - another good additive is citrus - mix in some thick pulpy orange juice.

I never use measurements, but if I were to guess it would be like this (measured in parts)

1 part brown sugar
1/2 part honey
1/8 part maple syrup
1/2 part OJ

Mix on the stove using LOW heat (else it will caramelize too early) until it melts to the consistency of maple syrup. this takes patience as the ingredients will not cooperate until heated.

Ham Prep - Cloves, pinapple rings etc. Glaze it up and let it bake in.

[crockspot]

They just had spiral cut hams on sale at Price Chopper for $1.29/lb., but the smallest one I could find was about 50% bigger than my head... way too much ham for one person.

[Oceander]

They just had spiral cut hams on sale at Price Chopper for $1.29/lb., but the smallest one I could find was about 50% bigger than my head... way too much ham for one person.

With or without the wild hair-do? 

[AllosaursRus]

They just had spiral cut hams on sale at Price Chopper for $1.29/lb., but the smallest one I could find was about 50% bigger than my head... way too much ham for one person.

Hell, my hams keep for well over 2 months after being smoked just hangin' in the shop, providing it's winter of course. As long as the temp hovers around freezing, smoked meats can make it thru a winter. If you have a freezer, they'll keep indefinitely. So you got no excuse crock!

[miskie]

Hell, my hams keep for well over 2 months after being smoked just hangin' in the shop, providing it's winter of course. As long as the temp hovers around freezing, smoked meats can make it thru a winter. If you have a freezer, they'll keep indefinitely. So you got no excuse crock!

Aside:
Along the mail route lives a person who smokes pork products constantly. Driving by his house is torture, as all I want for the rest of the day is ham and bacon. 

[IassaFTots]

honey, brown sugar, a dash of REAL maple syrup - not the crap one finds at the supermarket - another good additive is citrus - mix in some thick pulpy orange juice.

I never use measurements, but if I were to guess it would be like this (measured in parts)

1 part brown sugar
1/2 part honey
1/8 part maple syrup
1/2 part OJ

Mix on the stove using LOW heat (else it will caramelize too early) until it melts to the consistency of maple syrup. this takes patience as the ingredients will not cooperate until heated.

My Mom did the same, but added some yellow mustard too.  Then she scored the ham, so it looked like a harlequin, and put a clove in every square.  We would fight over those. 

And on another note, my friends were discussing how much to tip a Mail Man.  Would you have any insight you would like to share?

Ham Prep - Cloves, pinapple rings etc. Glaze it up and let it bake in.

[The Village Idiot]

Hell, my hams keep for well over 2 months after being smoked just hangin' in the shop, providing it's winter of course. As long as the temp hovers around freezing, smoked meats can make it thru a winter. If you have a freezer, they'll keep indefinitely. So you got no excuse crock!

They won't last long if I'm there, heh.

[miskie]

My Mom did the same, but added some yellow mustard too.  Then she scored the ham, so it looked like a harlequin, and put a clove in every square.  We would fight over those.

And on another note, my friends were discussing how much to tip a Mail Man.  Would you have any insight you would like to share?

I do like mustard on a ham, though I have never tried adding it directly into the glaze. I have a ham for Christmas, and will give that some consideration.

Mailman tipping.

We like money - though technically, that shouldn't happen. even so, I have never known a mailman to complain   - here are the 'official' tipping rules..

No money
nothing valued more than $20
food is perfectly acceptable, as long as its not a complete meal.

Along with verboten cash, my favorite gifts are home made baked goods, and gift cards to coffee shops. Just remember, noting worth any more than $20.

Edited to add: - need to be careful with gifts of alcohol as well - if the mailcarrier brings it onto government property, it can result in termination of employment.

[kenth]

No, DUmmy, propane would be far too cool. You need to use acetylene to really crisp a ham.

And to prepare the ham, open up the oxygen bottle for a few minutes to let the room "air out" before starting the crisping process.

[IassaFTots]

I do like mustard on a ham, though I have never tried adding it directly into the glaze. I have a ham for Christmas, and will give that some consideration.

Mailman tipping.

We like money - though technically, that shouldn't happen. even so, I have never known a mailman to complain   - here are the 'official' tipping rules..

No money
nothing valued more than $20
food is perfectly acceptable, as long as its not a complete meal.

Along with verboten cash, my favorite gifts are home made baked goods, and gift cards to coffee shops. Just remember, noting worth any more than $20.

Edited to add: - need to be careful with gifts of alcohol as well - if the mailcarrier brings it onto government property, it can result in termination of employment.

Awesome.  Thanks!  I didn't know about the no cash thing, and although I know my Mail-dude would like some liquor, I inherently knew that was wrong. 

[The Village Idiot]

I never met this mailman.

I met the brother and SIL's though and he s a piece of work. Carries a boombox to the apartment complex mailboxes. Good memory though.