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Honey baked ham

wobinwobin Posts: 211
edited 6:02PM in EggHead Forum
Anyone ever done one on the egg? Special recipe for the glaze? Also need a recipe for cheesy scalloped potatoes [the richer the better].[p]Thanks and Cheers, Glenn


  • RichardRichard Posts: 698
    wobin,[p]Hope this helps the starch need. [p]Potatoes, Scalloped, World's Best
    [p]3 1/2 lbs yukon gold potatoes, peeled and sliced
    3 1/2 lbs potatoes, Red Bliss with skins on, sliced
    2 cups heavy cream
    1 5 Ozs. Pkg. Herbed cheese like Boursin (or Alouette)

    1 Melt the cheese in the whipping cream until smooth. Pour over the sliced potatoes and cover with foil. Bake for 45 minutes at 350F Remove foil the last 15 minutes of baking to brown.
    2 Do not layer them more than three of four slices of potato done on medium slice say about 1/4 inch thick

    Recipe Type
    Side Dish

    Recipe Source
    Author:[p]Source: BGE Forum, Gretl Collins, 11/01/06[p]Notes: Try this sauce over pasta for a fast Alfredo. Just add a dash of nutmeg.


  • RichardRichard Posts: 698
    Sorry, could not post on same page.[p]Pork, Ham, Glaze, Honey Baked Style, Hot Beef
    [p]2 Cups Honey
    1 Cup Maple Syrup, Real
    2 Tbs Brown Mustard
    4 Tbs Balsamic Vinegar

    Mix in blender and coat the ham frequently.

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: Hot Beef[p]Source: BGE Forum, Hot Beef, 12/07/05[p]I wouldn't spend the money for a Honey Baked Ham. You can do pretty well by buying the whole ham at 1/3 the price and do it in the Egg yourself.[p]The glaze is easy to make and tastes great as well.


  • egretegret Posts: 4,093
    Never tried this, but here is chefarnoldi's version :[p] Honey Glazed Ham or Turkey breast[p]Originally submitted by chefarnoldi - 6/19/04[p]This mix will give the TASTE of the famous "HONEY BAKED HAM"[p]Ingredients:
    • 1 Cup granulated sugar
    • ¼ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1/8 tsp paprika
    • 1 Dash ground ginger
    • 1 Dash ground allspice[p]
    Preparation Directions:[p]• season a pork picnic with Lowery's Season salt- then injected with chicken broth (½ cup)[p]Cooking Directions:
    • Smoke indirectly @ 225F with soaked Maple wood chips.
    • Pull from BGE @ 165F internal temp[p]Special Instructions:
    • After resting 30min, slice accross the grain to the bone& coat the top/sides with above mix.[p]• using the mapgas torch, set to a light blue flame (not forcefull as if lighting lump), carefully glaze the mix onto the pork picnic.[p]the same method can be used for preparing Turkey breast.

  • wobin,
    This was posted oin the Klose web site a few weeks ago. Hope it helps.[p]Top Secret Recipes
    version of
    HoneyBaked® Ham Glaze
    by Todd Wilbur
    TSR has discovered that the tender hams are delivered to each of the 300 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 that 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 blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the sugar-coating is added, and the blowtorch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs 10 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season. For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that's pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. If you don't have one, you can find a small one in hardware stores for around 15 bucks. We'll leave this recipe up for 2 weeks to get you through Christmas. Happy Holidays!!
    1 fully-cooked shank half ham, bone-in
    (pre-sliced is best)
    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 won't 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.[p]From:[p]Makes 1 holiday ham.[p]

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