Copycat Honey Baked Ham Food

HONEY BAKED HAM (COPYCAT)

Steps:

• Preheat oven to 375°F.
• Place ham, cut end down, in a large baking pan.
• Mix pear nectar and orange juice in a bowl.
• Bake ham for 15 minutes per pound basting frequently with juices.
• Mix brown sugar and honey together in a small bowl.
• Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
• Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
• The ham is placed on top of a huge metal drum covered with foil and caramelized.

COPYCAT HONEY BAKED HAM

Steps:

• Preheat oven to 250°F.
• Remove the packaging and the plastic disk from the bottom of the ham. Place ham in a shallow roasting pan, cut side down.
• Bake for 13-16 minutes per pound until ham reaches 135°F.
• Combine glaze ingredients in a small bowl and mix well.
• Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze. (I do 2-3 coats of glaze).
• Return to the oven for 15-20 minutes or until ham reaches 140°F and glaze is browned.
• Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

COPYCAT HONEYBAKED HAM RECIPE

Steps:

• Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW 4-5 hours.
• At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
• Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
• Broil for several minutes, until bubbly and caramelized, then remove from oven.
• To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir, and heat to a boil. Boil for about a minute, then remove from heat.
• Brush or pour glaze over the ham, then broil again for a minute or two (careful... don't let it burn!). Remove from oven and let ham rest for 5-10 minutes.
• Serve warm or cold and enjoy!

COPYCAT HONEY BAKED HAM

Steps:

• Place ham and water in a 7-qt. slow cooker. Brush ham with 1/2 cup honey. Cook, covered, on low until a thermometer reads 140°, 4 to 5 hours., Preheat broiler. Combine glaze ingredients. Transfer ham to a rack in a shallow roasting pan, cut side down. Brush with remaining 1/4 cup honey; sprinkle with glaze mixture, pressing to adhere. Broil 6-8 in. from heat until lightly browned and sugar is melted, 3-5 minutes, rotating as needed. Cover with foil; let stand until glaze hardens, about 30 minutes.

HONEY BAKED HAM (THE REAL THING!)

Steps:

• First you must slice your ham, if it is not already sliced.
• Use a very sharp knife to cut the ham into very thin slices around the bone.
• Do not cut all the way 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 of 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.
• Mix the ingredients together in a small bowl.
• (I like to make double this recipe for a nice large ham).
• 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.
• 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.
• Again, I like to stuff some of the sugar mixture INSIDE the slices.
• 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 movements, 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 (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
• Don't be frightened to use the torch!
• You can to it outside, if you wish.
• Just set it on something fire proof and have fun blazing away!