This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Very interesting (top secret?) honey baked ham technique

  • Filter
  • Time
  • Show
Clear All
new posts

    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


    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!!

    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.


    • scottranda
      scottranda commented
      Editing a comment
      Yeah, they’re all torching them full blast going into it!

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


      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.


      • 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.


      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.


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


          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.


            Here's a video of it being done for real for commercially available hams.


              I did it!!!


              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!!!!


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


            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

            The Cool Kettle With The Hinged Hood We Always Wanted

            It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.