1. First you must slice your ham. Use a very
sharp knife to cut the ham into very thin
slices around the bone. Do not cut all the
way down to the bone or the meat may not hold
together properly as it is being glazed. You
want the slices to be quite thin, but not so
thin that they begin to fall apart or off
the bone. You may wish to turn the ham onto
its flat end and cut around it starting at
the bottom. You can then spin the ham as you
slice around and work your way up.
2. Mix the remaining ingredients together in
a small bowl.
3. Lay down a couple sheets of wax paper onto
a flat surface, such as your kitchen counter.
Pour the sugar mixture onto the wax paper and
spread it around evenly.
4. Pick up the ham and roll it over the sugar
mixture so that it is well coated. Do not
coat the flat end of the ham, just the outer
surface which you have sliced through.
5. Turn the ham onto its flat end on a plate.
Use a blow torch with a medium-size flame to
caramelize the sugar. Wave the torch over the
sugar with rapid movement, so that the sugar
bubbles and browns, but does not burn. Spin
the plate so that you can torch the entire
surface of the ham. Repeat the coating and
caramelizing process until the ham has been
well-glazed (don't expect to use all of
the sugar mixture). Serve the ham cold or
re-heated, just like the real thing.