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1
First you must slice your ham, if it is not already sliced.
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2
Use a very sharp knife to cut the ham into very thin slices around the bone.
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3
Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
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4
You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
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5
You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
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6
You can then spin the ham as you slice around and work your way up.
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7
Mix the ingredients together in a small bowl.
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8
(I like to make double this recipe for a nice large ham).
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9
Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
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10
Pour the sugar mixture onto the wax paper and spread it around evenly.
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11
Pick up the ham and roll it over the sugar mixture so that it is well coated.
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12
Do not coat the flat end of the ham, just the outer surface which you have sliced through.
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13
Again, I like to stuff some of the sugar mixture INSIDE the slices.
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14
Turn the ham onto its flat end on a plate.
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15
Use a blow torch with a medium-size flame to caramelize the sugar.
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16
Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
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17
Spin the plate so that you can torch the entire surface of the ham.
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18
Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
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19
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!
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20
Don't be frightened to use the torch!
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21
You can to it outside, if you wish.
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22
Just set it on something fire proof and have fun blazing away!
