I do smoked hams for special occasions on the smoker using the cheapest basic spiral sliced hams I can find...
I use a "half pan" foil pan and do step one with a pineapple juice/honey/spice glaze and smoke for a couple of hours.
I then pour 1/2 of a room temperature root beer over the ham, cover tightly with foil and then cook for another hour.
Then I uncover and repeat the glaze recipe and smoke again for an hour or so till it's dinner time...
I'm left with the ham sitting in this really lovely (but very thin) clear brothy sauce 2-3" deep that has the cooked and reduced pineapple juice, honey, spices, root beer, and reduced ham fat...
It's an out of the ballpark dipping sauce but I'm thinking about somehow thickening it to a syrupy/smooth light gravy consistency...
I'm a little stumped here...It's clearly not a place for flour or even cornstarch...
any ideas?
I use a "half pan" foil pan and do step one with a pineapple juice/honey/spice glaze and smoke for a couple of hours.
I then pour 1/2 of a room temperature root beer over the ham, cover tightly with foil and then cook for another hour.
Then I uncover and repeat the glaze recipe and smoke again for an hour or so till it's dinner time...
I'm left with the ham sitting in this really lovely (but very thin) clear brothy sauce 2-3" deep that has the cooked and reduced pineapple juice, honey, spices, root beer, and reduced ham fat...
It's an out of the ballpark dipping sauce but I'm thinking about somehow thickening it to a syrupy/smooth light gravy consistency...
I'm a little stumped here...It's clearly not a place for flour or even cornstarch...
any ideas?
Comment