HONEY BAKED HAM BUFFALO, NY RECIPES

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!

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Cut through the Ham rind around the bone handle. Now, cut down from the top to the bone handle. Run a sharp knife along the rim of the rind, use your fingers to remove the rind. Be careful to just peel off the rind and not the Ham. You'll easily understand the difference between Ham and Rind, once you start removing the Rind. It won't come off easy, so just run your fingers back and forth, running the knife in between several intervals and pulling off the rind with your fingers to get rid of the rind.DO NOT Remove the Fat. The light whitish color fat over the Ham is what soaks up the flavors of the sauce and caramelises like a dream giving you that perfect crispy top over the Ham.
• Score 75% or 1/4 inches of the Ham into diamonds. Insert cloves in each cross section or center of each diamond.
• Mix all the glaze ingredients together in a saucepan, which includes: Honey, Melted Unsalted Butter, Granulated sugar, Kosher salt, Onion powder, Ground ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Smoked Paprika and lastly Allspice. Heat over medium high heat and simmer for 2 minutes. Do not simmer until the sauce thickens as this has sugar and it will harden upon simmering making it impossible to baste. So just simmer until the sugar dissolves and take it off the heat.
• Arrange rack in the lower third. Line a baking dish with several Aluminium Sheets or parchment paper. Place the ham in the baking dish. Scrunch up a foil and prop the handle up. This will ensure even browning of the Ham...Brush about half glaze over it. Pour Water or Orange Juice over the baking dish. Bake for 1 - 2 hours
• The trick to perfectly cooked and glazed Ham with browned top is proper basting. Baste every 30 minutes. Baste a lot. The Ham will gradually turn golden brown with a thick caramel coat on the top. If some of the bits on the top are browning too much protect them with a foil patch. After the Ham gets cooked Baste a lot. This is exactly the time when you get that gorgeous top layer of caramelised fat. So baste a lot. As the Ham cools the glaze will thicken automatically.
• Remove from the oven and allow cooling for about 20 minutes before serving. Wrap the handle with Parchment paper and ribbon. Remove the cloves. Surround the Ham with fresh Orange slices or fresh Cranberries or Pineapple Slices and green fluffage. Glaze with remaining Pan juices. Slice into very thin slices and serve!