SPICE GLAZE FOR HAM 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:

• CURE:
• In a large bowl or pot, whisk together PS Complete Ham Cure and water to create a brine.
• Remove 13 ounces of brine and inject it into the ham, being sure to inject around the bone. It is important to inject the amount of brine equal to 10 to 15% of the ham’s weight, into the flesh of the ham.
• Place ham in a large pot with lid and pour the remaining brine around the ham. The ham should be completely submerged in the brine. Cover with plastic wrap, and press down on the ham, then cover with a lid. Refrigerate the ham in the brine for 2-4 days (we recommend one day for every 2 lbs. ).
• After 4 days, remove the ham from the brine, and soak in cold water for 2 hours, changing out cold water after 1 hour. (Note: Another way to lower the sodium content of the ham is to refresh the water more frequently. For a less salty ham, change the water ever 30 minutes for 2 hours). Remove the ham from the water, place it in a glass baking dish, cover it with plastic wrap, and refrigerate overnight.
• SMOKING:
• Remove the ham from the refrigerator, uncover, and blot dry with paper towels.Preheat the smoker to 130° F.
• Place the ham in a stockinette and hang it from 2 hooks latched onto 2 stacked top grates. Add ⅔ pan of moistened sawdust and smoke for 3 hours, with dampers ⅓ open.
• After 3 hours, remove the pan of charred sawdust, then add another pan of moistened sawdust on the burner. Increase the temperature to 160° F and smoke for another 3 hours.
• After 3 hours, remove the sawdust pan and close dampers. Increase the temperature to 185° F, and cook until the internal temperature of the ham reaches 150° F.
• Remove ham from the smoker, then refrigerate overnight, or freeze for future use. Note: A fresh, bone-in ham will take approximately 1 hour 20 minutes per pound to smoke at temperatures listed above.
• BAKING & GLAZING:
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
• Remove ham from the refrigerator 1 hour prior to roasting. Remove stockinette, then score the ham’s fat cap, creating a cross-hatch/diamond-cut look.
• If you're one of those types who like their hams plain, then you can slice and eat as is after letting your ham rest in the refrigerator overnight. Or dice it up and toss it in your favorite soups, egg dishes, and more.
• If you want to take it to the next level, we recommend baking and glazing with a sweet glaze, like this Citrus, Pineapple & Tequila Glaze version with pineapple juice, brown sugar, orange marmalade, a hint of tequila, and fresh lime juice.