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Guest
Guest
To allow for a more even coating, you might try this approach. First, use granulated sugar, and dont add it to the other spices.
Lightly sprinkle the sugar over the ham while applying the heat from the torch. Keep the torch moving to melt the sugar, but dont burn it. Frequently apply more sugar in an even layer (a sifter works nicely) and follow with the torch. After 7 or 8 applications of sugar followed by the torch, you should have a nice light-golden "sugar flow" running down the sides.
Then shake the other spices (already mixed) over the melted sugar while its still hot, and give it one shot of heat from the torch.
Lightly sprinkle the sugar over the ham while applying the heat from the torch. Keep the torch moving to melt the sugar, but dont burn it. Frequently apply more sugar in an even layer (a sifter works nicely) and follow with the torch. After 7 or 8 applications of sugar followed by the torch, you should have a nice light-golden "sugar flow" running down the sides.
Then shake the other spices (already mixed) over the melted sugar while its still hot, and give it one shot of heat from the torch.