Every time I bake ham with a honey glaze, the heat turns the honey into watery consistency and it all flows off the ham onto the pan. How do you keep the honey ON the ham?

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2024-12-23 13:36

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Alan Lawlor
alanplawlor

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發文後	用戶	內容
3 小時內	David Beevor davidbeevor	Epoxy resin should do the trick 🤨
5 小時內	Mike Levchak mjlevchak57	Well, there’s a different technique and it requires a torch like one used to caramelize the sugar on top of crème bruele. After it’s finished you spread the sugar mixture over your ham. Then you hit it with the torch which melts and caramelizes the sugar quickly. It takes some practice (and another piece of equipment) but it comes out nice. I use my Bernz-O-Matic torch used for soldering pipes. It’s just a flame source and doesn’t touch the food.