Recipe(tried): HoneyBaked ham glaze

Hi Shelly,

I first spiral cut the ham, then I rolled it in the mix, then I torched it, then kept rolling it in the mix and torching it until all the mix was used up. Be careful not to cut the ham all the way to the bone, just cut 2-3 inches into the ham, otherwise it will fall all over the place when you try to torch it. Then I baked it just to warm it up. This is just the best ham we ever had - and it tastes just like HoneyBaked. Here is the recipe.


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.

Makes 1 holiday ham.