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.
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.
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.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
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!!!!
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