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Very interesting (top secret?) honey baked ham technique

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  • scottranda
    Charter Member
    • May 2015
    • 1893
    • Charlotte, NC

    Very interesting (top secret?) honey baked ham technique

    I got the go ahead to do a honey baked ham for Christmas! Most people online seem to like Malcom Reed’s version, so I may try that.

    BUT, I found this “top secret” video

    https://youtu.be/5_Udd5TBdDE

    What do you think? HIGHLY interesting!! Looks so good! What do you think the white and brown mixture was??

    I have a grill gun, so this looks very doable for me!!
  • Spinaker
    Moderator
    • Nov 2014
    • 11082
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
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    #2
    Hahaha, you need to do this and report back. I'd make the the flame is going before you put it in front of the ham. I have found that if you don't light the flame, then attack the meat, it can pick up the gas taste.

    Let us know how it goes.

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Yeah, they’re all torching them full blast going into it!
  • Spinaker
    Moderator
    • Nov 2014
    • 11082
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #3
    Also........this is a certified entrance to a rabbit hole. LOL

    Comment

    • kjbarth
      Club Member
      • Apr 2016
      • 265
      • North Caldwell, NJ
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      #4
      I’ve seen another version of this on a TV cooking show (I don’t remember which one) so maybe it’s not so secret anymore.

      The white and brown mixture may be a mix of white and brown sugar or confectionery and brown sugar.

      Comment


      • tdimond
        tdimond commented
        Editing a comment
        I saw someone using this technique on Diners, Drive-Ins, and Dives about a week ago.

      • kjbarth
        kjbarth commented
        Editing a comment
        The DDD episode with honey glazed ham was on again today. The white part of the glaze was regular sugar, the brown part was a mix that had mostly brown sugar.
    • scottranda
      Charter Member
      • May 2015
      • 1893
      • Charlotte, NC

      #5
      https://youtu.be/B7kyp77vKrM

      this video confirms what we saw in the other video. I’m assuming it’s just straight white sugar with a dust of some brown sugar at the end.

      I’m assuming they use honey as a binder.

      Comment

      • bbqLuv
        Club Member
        • Jan 2020
        • 2127
        • Milwaukie, OR

        #6
        Honey Ham Burlette,
        Oh man, I would enjoy that with PBR.

        Comment

        • mgaretz
          Founding Member
          • Jul 2014
          • 926
          • San Ramon, CA
          • Mark Garetz
            Rec Tec pellet grill
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          #7
          I would not use confectioners (aka powdered) sugar with an open flame like this - it could easily cause an explosion. I am guessing it's either regular white sugar or corn sugar (dextrose). Dextrose is what I use to sear with but not with a live flame at the same time - I dust then torch.

          Comment

          • pkadare
            Club Member
            • Jun 2019
            • 1047
            • Bobcaygeon, Ontario
            • My gear:
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            #8
            Here's a video of it being done for real for commercially available hams.



            Comment

            • scottranda
              Charter Member
              • May 2015
              • 1893
              • Charlotte, NC

              #9
              I did it!!!

              https://youtu.be/6RsNHirqewY

              certainly could learn and experiment more, but I went for it, and didn’t disappoint! I used a heated honey glazed over the ham, then fired up white sugar. It was awesome!!!!

              Comment


              • MBMorgan
                MBMorgan commented
                Editing a comment
                Looks mighty good, Scott! Methinks you’ve successfully recreated the elusive ham brûlée 😎👍

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