How To Become A HoneyBaked Hammelier
Chef Tim's top Tips To Becoming A HoneyBaked Hammelier
Tip 1: When evaluating a ham, be sure to use all of your senses - sight, smell, taste, touch.
Tip 2: The outside of the ham should be covered in a dark amber glaze, with a rich mahogany color hiding underneath.
Tip 3: You should see scalloping lines on each slice of ham- this is a sign that a spiral slicing machine was used.
Tip 4: You should be able to detect the smoky scent as soon as you unwrap the ham.
Tip 5: Opposites attract - The salty, smoky flavor of the ham is complimented by the sweet and crunchy glaze.
Tip 6: The glaze coating should be crunchy, but the ham itself delicate.
The Perfect Ham Pairings
The high acidity found in a rosé rounds out the sweet and salty flavors of the Honey Baked Ham.
The sweetness of a good Riesling plays well with the sweet and salty flavors of a Honey Baked Ham.
For a less sweet option, the subtle complexity of a pinot noir is a nice counterpoint to a flavorful Honey Baked Ham