I had this crazy idea that the Super Pig Bacon Rub would be good on a ham ( hey - I got the idea from Tommy.
) And - I have been wanting try Sundrop as a citrus tasting base ( again..Tommy did it
...)
So - I bought an 8 lb. hickory smoked spiral cut ham that was not glazed. And then combined the following in a small pot on the stove:
(Pre heat oven to 300F )
2- cups Sundrop
2- tbs Super Pig Bacon Rub
2- tbs Dark Brown Sugar
2- tbs Lemon juice
Bring this to a low boil until volume is reduce by approx. half. Reduce heat to low, Then add:
2- tbs corn starch
2- tbs unflavored gelatin
Stir often to make sure all dry ingredients are dissolved and distributed well. Set aside to cool down some. it should thicken up like almost like a creamy biscuit gravy:
Then apply one good coat, and put ham - cut side down - on cookie sheet and foil tent it well.
Remove ham after 60 minutes at 300F. Remove foil. Re-set oven temp to 425F.
Apply another coat of glaze, and put ham back in oven for 10 minutes. Repeat glazing once more - and cook for the final 10 minutes. Serve it up! Great with biscuits, and a touch of brown mustard.
The tastes of the Sundrop, brown sugar and lemon juice were good - but the Super Pig just added a depth and dimension that made a very "savory-sweet" glaze. Balanced nicely against the salt in the ham.
