{"id":9084,"date":"2010-11-22T09:16:47","date_gmt":"2010-11-22T14:16:47","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=9084"},"modified":"2017-02-09T18:11:29","modified_gmt":"2017-02-09T18:11:29","slug":"brown-sugar-ham-glaze","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/brown-sugar-ham-glaze\/","title":{"rendered":"Holiday Fun with Brown Sugar Ham Glaze and a Blowtorch"},"content":{"rendered":"<p><strong>Making your own brown sugar ham glaze is so simple<\/strong> that you won\u2019t need to buy a commercially prepared sweet-baked ham this year. You can save money by buying, baking, and glazing your own ham this holiday season.<\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/brining-turkey\/cooking-classes\/\">Brining Turkey<\/a> is Better Than Burning Down Your House was my advice for people to avoid the dangers of deep frying turkeys this year. It may seem a contradiction to now advise you to apply a blowtorch to ham, but the flame that caramelizes sugar is a much more targeted use of heat than dropping a whole carcass into boiling fat.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/BzCYxQ4rvt4?fs=1\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>It\u2019s a lot easier to slice ham<\/strong> than <a href=\"https:\/\/webcookingclasses.com\/carve-turkey\/cooking-basics\">carve turkey<\/a> anyway, so you may choose to create a brown sugar ham glaze instead of turkey this year. Even if you start with an inexpensive pre-cooked ham, you can still use this method to make a flavorful dinner that you\u2019d expect to pay a lot for.<\/p>\n<p>In a stove-top sauce pan, I combine 1 cup brown sugar, \u00bd cup orange marmalade, 1\/3 cup bourbon, and \u00bc cup whole grain mustard. You can use the ingredients you desire, perhaps substituting apple jam for the marmalade and apple juice for the bourbon. What ever ingredients you choose, they are heated until they form a thick syrup that can be brushed on the ham.<\/p>\n<p><strong>There are two steps to creating a sweet-topped ham.<\/strong> The first is to fully cook the ham to assure the safety of the food. However, we don\u2019t want to dry it out. Actually, we want to initially ADD as much moisture to the ham as possible. This means we need a moist, convective cooking method.<\/p>\n<p><strong>The best way to retain moisture is to cook the ham in the oven<\/strong>, supported on a rack in a roasting pan. You can add a flavorful liquid like apple juice, pineapple juice, or vegetable stock and cover the pan with a lid or foil.<\/p>\n<p><strong>In this enclosed environment, the ham will steam in the flavorful liquid<\/strong>, giving greater moisture and flavor to the inexpensive ham you\u2019ve purchased.<\/p>\n<p><strong>However, a crunchy brown sugar ham glaze is created by caramelizing sugars. <\/strong> Sugars turn brown and brittle at 320F (160C) in a dry environment. That\u2019s why it\u2019s now time to switch to a dry, conductive application of heat.<\/p>\n<p>After brushing the first coat of the brown sugar ham glaze, the ham is returned to the oven. This time, it\u2019s uncovered and any liquid is removed from the pan. Remember, we want direct dry heat. So, you should place the ham as close to the top of the oven as possible.<\/p>\n<p><strong>Once the glaze is dried and begins to caramelize<\/strong>, that\u2019s when you can really make a hard candy shell by using a blowtorch, propane torch, or cr\u00e8me brulee\u2019 torch to apply intense heat directly to the glaze.<\/p>\n<p><strong>The key to creating your own brown sugar ham glaze is to create a thick syrup<\/strong> using brown sugar, jam, liquid and a condiment. Then, your control of indirect moist heat, as well as direct dry heat will give you the most flavorful holiday ham that you created yourself.<\/p>\n<p>What ingredients would you use in your ham glaze? Please leave your comment below:<\/p>\n<p>Turn Holiday Cooking Stress into <a href=\"https:\/\/webcookingclasses.com\/holiday-course-2\">Holiday Cooking Success<\/a> this year.<\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2010\/10\/HolidayBanner728x90.png\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-thumbnail\" title=\"Holiday468x60\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2010\/10\/HolidayBanner728x90.png\" alt=\"\" width=\"468\" height=\"60\" \/><\/a><\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/holiday-course-2\">\u201cEndless Holiday Cooking Ideas with my Holiday Cooking Success Course.\u201d<\/a><\/p>\n<p>Brown Sugar Ham Glaze is just one method when you <a href=\"https:\/\/webcookingclasses.com\">learn to cook<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Making your own brown sugar ham glaze is so simple you won\u2019t need to buy a sweet-baked ham this year.<\/p>\n","protected":false},"author":23,"featured_media":23874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[46],"tags":[79],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/9084"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=9084"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/9084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23874"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=9084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=9084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=9084"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=9084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}