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About the Recipe: Hickory syrup has a unique smoky flavor, being made from the bark of the tree and not from sap. It doesn’t have any sweetener, so it will need an addition of sugar. If you use dark corn syrup, it will be sweet. Remember to apply it for the last fifteen minutes of cooking.
Chef’s Hints: – Chef Martin suggests planning for about one-third of a pound per person. You can choose between a boneless or bone-in-ham and one that’s sliced or spiral cut. A spiral cut will allow you to add more glaze to it.
The glaze with a base of sorghum or hickory syrup is a good start. Don’t apply it until the last fifteen minutes of cooking and apply some more when it comes out. Allow the ham to rest about twenty minutes before serving.
Cook’s Note: For a smaller ham, half the glaze recipe.
pdf for Copy of Recipe – Southern Hickory Ham Glaze
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