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Very interesting (top secret?) honey baked ham technique

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    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!!

    #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!

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

    Comment


      #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.

      #5


      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


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

        Comment


          #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


            #8
            Here's a video of it being done for real for commercially available hams.



            Comment


              #9
              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!!!!

              Comment


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

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