Egret-ing A Honey Glazed Ham?

Slobberdog · April 2012

I had every intention of preparing a Maple-Bourbon Glazed ham for Easter. For reasons I cannot divulge for fear of domestic reprisals, I have ended up with a spiral cut honey glazed ham. Should I go forth with the Egret recipe or just heat and enjoy the honey glazed?

tazcrash · April 2012

In the interest of preventing " domestic reprisals", stay with the honey glazed, and break out maple for another time.

Mickey · April 2012

You are saying the ham came with a honey glaze kit, correct? I have tossed all of the "kits" and like the spiral much better for Egrets ham.. I just use my fingers to work in the magic in the spirals. That is my Christmas, Easter, and all ham cooks. Spiral hams for the past 6 years. Except this year, don't ask.

stike · April 2012

honey was likely just an ingredient in the sugar cure. like mickey said, if it has a glaze packet you can just opt not to use that, doing egret's recipe instead

egret's recipe is a glaze too. it won't be hurt by the honey in the cure, and it won't make for some bizarre flavor combination. all cured hams have sugar in them, this one just happens to use honey

Slobberdog · April 2012

The label says "Fire Glazed Honey Cured Ham". It didn't come with a packet. I opened it found it to have a honey glaze already applied. If I follow the Egret recipe, I would be applying the maple-bourbon glaze over the honey glaze. Or, just add some apple wood smoke while heating on the Egg and serve . . .

stike · April 2012

it's just a frikkin ham. you can't screw up a ham by adding MORE flavor

)

Jameson19 · April 2012

Has anyone ever got an uncooked ham and egged it? The last thing I want to do is stand in line at the Honeybaked Ham Company. They are great, but the egg would be my preferred choice.

stike · April 2012

most storebought are cooked anyway (or partially cooked, to 140).

Egret-ing A Honey Glazed Ham?

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