American-style brown-sugar-glazed holiday ham from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 25, 2013

    A good balance between sweet and savory. Much less sweet than most store bought hams. I would suggest reheating at a somewhat higher temperature so that the glaze actually caramelizes.

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