Honey Baked Ham is a delicious addition to your holiday meal. Honey Baked Hams from places like Honeybaked Hams are very expensive. Yes, they are very tasty, but you can make one for about 1/3 of the price if you catch your ham on sale. What is amazing about the Honey Baked Hams is that there isn’t even honey in the crunchy seasoned sugar crust. Guess what, with a blow torch, and some patience you can make this ham at home.
Blow torches are not toys, but you can cook with them. If you are doing to do this outside, do not do it on a windy day. Do it where the air is still. You can buy a very inexpensive blow torch at your local hardware store. I purchased mine for about 15 dollars. So what do you want to bet that I will be making crème Brule sometime soon?
You can make your own sugar coated ham for your special holiday or special occassion.
- 2 cups white granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (freshly ground if possible)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon paprika
- 1 bone-in spiral sliced pre-cooked ham
In a small mixing bowl combine sugar, ginger, clove, paprika, onion powder, cinnamon, and nutmeg. Mix the seasoned sugar mixture well. Place aluminum foil on a cookie sheet, cover the pan with the foil, if you fail to do this, you may have burnt sugar on your pan, and it will take awhile to clean off. Place ham, open meat side down onto the pan. Sprinkle with the seasoned sugar mixture press sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.
Gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar, you want the sugar to brown, not burn. Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.
You can either reheat the ham or serve it cold when you are ready.Print Recipe