Glazing a ham with a torch - mixing dry spices and wet glazes?


 
R

Ryan Gardner

TVWBB Fan
"Glazing the Ham" was a perfect excuse to get wife-approval to buy a butane torch for the Easter Ham.

I was planning to do a Dr Pepper glaze that I found elsewhere (and subsequently found already posted here: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...380089384#8380089384 )

After searching, I found an old thread that is now closed that talks about the torch-glazing and it sounds like they use only sugar and dry-spices with their torch technique.

I was thinking I'd get my ham to around 120/130 and pull it off and apply my Dr. Pepper glaze in a thin layer - then torch - and repeat a few times to get a nice layer of it on there.

Now I'm thinking perhaps I'll start off with a brown sugar layer, and torch that to get a base - then apply the dr. pepper glaze over that - and perhaps top it off with another layer of torched sugar?

Anyone with any related experiences want to chime in on this? Would the sugar layer help / hurt this?

(FYI: It's a spiral-cut fully cooked natural juices ham - about 8.5 lbs. )
 
Both approaches will work. You might find it easier to start with the Dr P glaze first. The moisture in the glaze allows for a little more time before caramelization occurs. You can then apply more coats or finish with sugar, your choice. Either way will work though.
 
I did exactly that and it turned out great. I threw the Dr. P glaze on about 20 minutes before I pulled it off. When I pulled it off, I put another layer of Dr. P glaze on it and torched it to carmelize it.

Once that layer was torched, I sprinkled on a mixture of Sugar based on the Sugar-glazed spiral recipe that used to be on this site - I tweaked it a little but kept the general idea. I torched that, and once I was done with that layer, I turned the ham on its side to help me glaze / torch the front slices of ham. I did a few more layers of sugar and Dr. P glaze - and then I drained the juices out of the pan I was cooking the ham in into the Dr. P glaze container I had to make the "drizzle sauce"

The "Drizzle sauce" was an excellent addition. It's like gravy - only much easier to make... 1-step
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