Raw 21# ham Honey Glaze..Need Help!!

eggster

Hello All,

I have a 21# ham(uncooked) that I want to cook for Thanksgiving and I would like to do like a honey glaze. I know that alot of the recipies start with a cooked ham, but I would really like to start from scratch and do it all myself. Need help with cooking temps, cooking times, glaze recipies, etc.

Any help would be GREATLY appreciated...

Thanks so much,

eggster

Celtic Wolf

Do you have a fresh ham or a piece of brined pork that has never been smoked?

eggster

I have a fresh bone in ham that has not been seasoned yet.

Thanks for any assistance.

Celtic Wolf

If I understand you right all you have is plain pork.

To make it ham it will need to be brined for several days and then very slowly smoked.

Not trying to discourage you but turning Fresh Pork into Ham is not a easy task.

Richard Fl

As Celtic Wolf said you may want to rethink this project.

Pork, Ham, Honey, HoneyBaked® Ham Glaze

This was posted on the Klose web site a few weeks ago. Hope it helps.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!!


INGREDIENTS:
1 fully-cooked shank half ham, bone-in, pre-sliced is best
1 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice




Yield: 1 holiday ham.

Recipe Type
Main Dish

Recipe Source
Source: BGE Forum, K, 2006/12/20

Top Secret Recipes

HoneyBaked® Ham Glaze

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.

eggster

I went and looked at the package and here is what it says..

Its a Smithfield Fresh Ham
the package says cook at 350 for 18-20 minutes per pound

Excuse my ignorance, but do you think this one needs to be brined?

Thanks

eggster

Thanks for all the info!!!

eggster

Celtic Wolf

Yes it will have to go through the brining and cold smoking process to be HAM as most people know ham.

What you have is good eats, but not what you think it is.

Ham by the nature of the cold smoking process is technically cooked. During this smoking process it takes on it characteristic rustic red color.

When you cook what you have it will look like any other cooked pork.

jeffinsgf

Eggster,

I am pretty sure what you have has been cured (brined) and lightly smoked. Smithfield is a pretty famous ham processor, and I think the distinction they've made is in contrast to their spiral sliced ham. Any glaze recipe should work fine. Go with the package rec's for temp and time, just do it on your egg with a very small amount of wood chips or chunks and whatever glaze recipe you want.

Just read on in the Deen Bros. new cookbook that was brown sugar and bourbon -- think I'll try that one! :woohoo:

jonboy

Richard,
what is the klose website that you mentioned?
thnks,
jonboy

Celtic Wolf

Fresh Ham

In case you truly care. US Law says they can't call it Fresh Ham if it is cured in any way.

What he has is uncured and unsmoked.

Richard Fl

http://www.bbqpits.com/

jeffinsgf

An uncured ham is not a ham, it's a shank.

Your link did not contain anything about US law that I could find, but then I didn't sign up for a membership, either, so maybe it was there.

I just can't imagine Smithfield selling a ham that isn't cured.

There is absolutely nothing on Smithfield's site about "fresh ham" and it doesn't appear in either their ham or fresh pork product list.

I would take it down to this. Does it smell like a ham or a raw piece of pork?

If it is fresh, forget about time and cook it to 160 internal, and count on a bit more than 18 minutes per pound.

Celtic Wolf

You do realize that Smithfield sells FRESH Pork too.

They fact that Cooks Illustrated called it a FRESH HAM mean anything to you.

The hind leg of a pig is called a HAM.

Here Click here You don't need to believe me.

IF a product is CURED it must be marked as CURED by USDA and FDA requirements. Course you don't need to believe me as there are plenty of references on line.

jeffinsgf

You're looking for an argument that isn't going to happen.

As I said, there is nothing about "fresh ham" in the Smithfield fresh pork product list.

Celtic Wolf

Nor does it list the Pork Butts, Uncut Spares, uncut Baby Backs, Pork shoulders and Country Hams. Doesn't mean they don't they sell it. Just means it's not listed.

You are right an argument will not happen, but you seem fit to correct me. I am just doing the same thing for you.

eggster

Thanks for all.

Jon