1.      Select the proper spot for sawing through the bone of the Spirocut spiral-sliced ham, to the left or right of center as necessary to obtain the desired sized halves.

2.      Use the saw blade, knife, or something similarly thin to separate the slices between which you are going to saw, all the way to      the bone.

3.      Make the saw cut through the bone by taking long slow strokes.

4.      Clean the ham face of any bone dust from the sawing with the edge of a sharp, (not serrated) knife.

5.      Place the two halves back together with the fact side up and set it on the glazing stand.

6.      Baste the ham with honey and spices with a brush.

7.      Ignite the torch and heat the ham fat slightly to make the sugar stick better.

8.      Sprinkle the sugar and move the torch simultaneously, melting the sugar until a glaze about 1/16^th inch thick has been formed.   This should be thick enough to cover the slices.

9.      Finish by sprinkling the surface of the glazed ham with honey clove spices and lightly torch to remove the grainy appearance.

10.    Remove the ham from the glazing stand and if the halves are to be sold separately, then separate to cool before the glaze starts to harden and sticks the two halves together.

11.    Allow them to cool until the glaze is hard to the touch, wrap in aluminum foil and price them out to sell.

*Wrapping

Place the ham on the foil with the ham face away from you.  From the back, bring each rear corner of the foil over the tip of the ham and down the face.  Pull front of foil up and over the ham face, making a flat surface and smooth the side flaps away from the face making sure there are no holes for juices to run out.

888-887-HAMS  * 817-877-3266 (Phone)
817-877-3742 (Fax) *  info @spirocut.com (E-mail)