Currently not acting, but still a ham.
Dec. 28th, 2008 11:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Honey Glaze.
1 cup brown sugar
1/2 cup orange juice
1/2 cup honey (I used about 1/3 cup)
Mix all together. Half an hour before the ham is done, crank up the oven to 400 and baste the ham with the glaze every 8 minutes for half an hour or so, until the internal temperature is 165.
What worked: Yup, honey-glazed ham. The ham from Boccalone was faboo.
What didn't: A bit much for a 4 lb ham - I could have halved the recipe. It stayed sticky rather than developing that commercial crystalized sugar crust. Probably because there aren't any additives.
Will I make it again? Not until the next holiday ham.
What I'm reading: KJ Parker, Devices and Desires
1 cup brown sugar
1/2 cup orange juice
1/2 cup honey (I used about 1/3 cup)
Mix all together. Half an hour before the ham is done, crank up the oven to 400 and baste the ham with the glaze every 8 minutes for half an hour or so, until the internal temperature is 165.
What worked: Yup, honey-glazed ham. The ham from Boccalone was faboo.
What didn't: A bit much for a 4 lb ham - I could have halved the recipe. It stayed sticky rather than developing that commercial crystalized sugar crust. Probably because there aren't any additives.
Will I make it again? Not until the next holiday ham.
What I'm reading: KJ Parker, Devices and Desires
