Help me glaze this ham with raw honey.
April 22, 2011 12:30 PM   Subscribe

I have a jar of raw honey that is more like a paste than a liquid. I would like to use it to glaze my ham this weekend.

Does anyone have any suggestions for cooking with this? Should I just treat as regular honey? Heat it up first? Use same amount as regular honey?

Any help would be appreciated since I'm not exactly sure how I should cook with it.
posted by hazyspring to Food & Drink (8 answers total) 1 user marked this as a favorite
 
It probably just crystallized. Warm it up to make it a liquid again.
posted by xil at 12:39 PM on April 22, 2011 [2 favorites]


Heat it up and it should liquify then just use it like regular honey!
posted by The otter lady at 12:39 PM on April 22, 2011 [1 favorite]


It should spread just fine (especially on english muffins...mmm). Heating it will make it runnier. I treat it just like normal honey.
posted by phunniemee at 12:39 PM on April 22, 2011 [1 favorite]


Re: amount to use: I've always measured it the same whether it was crystallized or liquid, and it's never made any difference. (Crystallization is a frequent occurrence at my house because I don't use it for anything other than topping oatmeal, which I probably don't do ten times in a year, and as an ingredient in things that require it, because I don't particularly like the flavor of honey on its own).
posted by OneMonkeysUncle at 12:43 PM on April 22, 2011


The only harm that heating up the honey before using it as a glaze will do is destroying a few of the good antibacterial and antifungal enzymes. It certainly won't do anything bad.
posted by brand-gnu at 12:52 PM on April 22, 2011


Honey is like wine in that it varies by region and means of production and all that good stuff. Some honeys are sweeter than others, some crystallize more readily, some are filtered more thoroughly and so-on. My suggestion is to taste test your honey in comparison to a little bit of what you might normally use and determine the differences between the two, flavor-wise. Use more or less of it, depending on how sweet it is and how sweet you want the resulting ham to be.
posted by Mizu at 1:39 PM on April 22, 2011


I gently microwave crystallized honey to get it flowing again. It always tastes and behaves just the same as before it crystallized.
posted by anadem at 1:42 PM on April 22, 2011


Response by poster: Thanks. This honey is not nearly as sweet as regularly honey. But thanks for the suggestions. I just didn't want to ruin the ham!
posted by hazyspring at 1:58 PM on April 22, 2011


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