Thanksgiving Honey Glazed Ham Made Simple

Check it out, folks. I'm back at it again, and I'm cooking right out of the cookbook, right? Look, you see the ham. You done seen the thumbnail. You done read the title. You know we doing that copycat honey glazed ham, right? Super easy, and I want you guys to take a look at all of these ingredients right here. Look, it's not a whole lot, and I'm going to keep it real simple for you. Listen, this is it, folks, and as always, the full ingredient list will be down in the description box below. So let's get it. This is the key to making everything so simple. Look, that's honey, that's my butter, I'm getting ready to melt that, right? And look, I'ma pull this out the way, I'ma just address this, this comes with your ham. I'm telling you guys, you can use this if you want to, but if you want it to come out and be fire, hey, trust me, get these ingredients, let's make it. So I'ma set this off to the side, I usually save it and use it for something else. Look, you see I got my crock pot, right? I went ahead and just preheated this and got it on, I put it on high. You know what I mean? Cause I want it nice and hot. I'm only gonna use, put this in the crock pot for just, let's just say, we gonna do it for two hours, right? Cause we doing it on high. Reason being, don't forget, on the holiday, everybody's not gonna have one of these, you know, double ovens, right? So if you don't, this right here becomes premium, you know, real estate. So instead of using this and trying to do everything in your oven, I'm giving you guys options, right? Just like I did the candy yams, we did them in the pot. You know what I mean? The sauce pan, now we finna do the ham. You got it. So I got my honey. We'll just go ahead and pour that in there just like that. Right. Go ahead and just mix this as best you can. You know, you want to get your honey and your butter going, you know. This is it. It's only going to mix, you know, so far, you know what I mean? But you still want to start it and do it like that. Don't do it like me and lose none of that, none of your butter. You just want to get it going just like what you see. Because what I'm going to do is I'm going to use that brush next to me, and we're going to brush and put that in between each one of these spiral slices. Okay, so once you got it mixed as best as you can get it, remember this is spiral cut already, right? So notice how I'm just separating these, running my hand like that. I just want it to be able to go all the way down. Now when they spiral cut them, when it gets down to that bone in the center, they kind of like stop right there and they go around it, right? So I'm just opening this up. Why? Because I want to get some of that butter and honey down in here too as we're heating it up. And just in case you guys didn't know, I mean you should know, that these are already pre-cooked, you know? What we're doing is heating them up and just infusing it with a little bit of that flavor. Get yourself a brush. I just brush it on the top like this, right? But really, you want to open it up the way we had it, and we want to brush on the flesh of the meat, just like this. And this is the flavor that we're going to have once we taste it. You know, once we put this in between the sandwich or put these on the plate next to that dressing and all of that. Okay, so remember I told you guys I went ahead and preheated, you know, my slow cooker, right? Now you want to take it. Notice I'm holding it over here on this end like this, right? Maybe I got to hold it this way. And what I want to do is I want to put it down, face down. Ah, yeah, that's what we want. I can hear it sizzling. Okay, so look, remember I said we're going to do it on high, right? So we'll go to high cook. We're going to go two hours. We'll just go up to two. I really want to do two and a half, but that'll be good right there. Then we hit start, and I'll see you guys in two hours. Okay, so look, my ham is about ready to come out, right? I think I got like maybe about five or six more minutes left. This is what we're going to do. You know, the rest of the ingredients we have, we got the sugar and the rest of our spices. It's real simple. These are the kind of things that make it super simple, folks. Check it out. We just pour. You know, I usually like to use the term dump and go, right? So you want to get yourself a, you know, a whisk. That'll be the most efficient way to do it, right? That's it right here. Oh man, that just kicked back some aromatics. That's just amazing. So we're just gonna just go ahead and give this a nice blend. You guys can look right there. This is what we want. Some people like to use brown sugar, you know what I mean, but we making our own. You see how I turn it brown on its own, but that's all your spices. Now it's time to take this out. Look this is going to be hot. I got me some forks so the challenge is really just getting this out. You know I mean you want to get it out and then you want to put it here but we want to put it this way. We want our spiral. We want it to have the face back this way right. So let me go ahead and get this out and then I'm going to show you what we do. Hey so you see how that look and I know some of you guys you can let me know down in the comment section below a lot of y'all didn't even know you can make a ham inside of a crock pot huh hey but with that being said check this out now you want to go ahead and turn your oven on we want to set our oven look to broil and we want to start it right let me go ahead and turn my light on what we're going to do is we're going to put some heat on it you know what I mean that we're going to use what we put on here I'm going to show you that but this right here is key you see this right here Do not discard that. I got a spot for you. Just hold on. Stay with me. What we want to do is we want to take a little bit of this and we're just going to sprinkle this just over the top. Real, you know, just kind of like lightly, right? I'm going to open it up a little bit, but I want to make sure I get it all over the edges. You guys are going to thank me later. Now, I'll just peel this open. You know what I mean? We got to get in here. We got to be a little careful, right? So I just put a little bit in here, just a little bit. Open up another layer. We put a little bit in there. And then we do all the rest of them like that and make sure it's everywhere, right? Then we're gonna put it in the broiler and we're gonna watch it. Soon as it look like it's about to bubble, I got something else for you. Okay, so look, if you look behind me, look, I set my ham right there. I'm still bringing my oven up to broil, right? Meanwhile, look, remember I said don't change nothing, don't throw nothing away? You remember this right here? Check this out, folks. We're gonna pour that in here just like this. Now we're gonna make a sauce. We're gonna make it honey glazed. So look, I'm going to start off on a medium, medium-high heat, get this up to a boil, right? Once I get some heat in here, we're going to remember this, we're going to add that to that, we get a whisk, we mix it, and this is going to be our candy mixture right here. Okay, now that I got that up to temp, look at that, nice little smooth, little low boil, right? Now I'm going to come in here like this, and we're just going to go ahead and get this going, just like that. Now we're going to let it come up to a boil again. Once it does, I'm going to set it down for a simmer. And what I wanted to do is I wanted to just cook down and thicken up. Not too thick because we're going to take this and start glazing that ham. Okay, so we multitasking, right? We bringing that up. That's going to be thick in just one second. And what I'm going to do here now is I'm going to stick this in here. And we're going to keep our eye on it, folks. We don't want to burn the edges. Put it in. Make sure you got a light inside your oven. You know what I mean? And check this out. Okay, take a look at this right here. This is what we want to get right here. You see that? Look at them edges right there. That's where the sugar started to caramelize and all of that on top of there. That's what we want, folks. Okay, so you can see, you know, just what you're going to come up, you know what you're going to have, right? I'm going to go ahead and do this for you right now to just make y'all just say, ooh-wee. You know what I mean? You want to talk about it ain't fair? You see how that is? Look. Oh, it's nice, juicy, pliable. But check this out. This down here, this is that premium gold, folks. You want to see if the consistency right. You see that? Check this out, folks. Cheers. This right here is fire, folks. Now, I'm just trying to think like ways we can like level this up even more. I guess I could have put some pineapple juice inside of this, cook that down just so I'd have the hint of that pineapple. But I promise you guys, try it like this. And if you ever had one of them honey baked hams, I think this one right here, if it don't beat it, it'll come in a tie. I'll just say that. I don't like to say nothing bad about nobody, you know what I mean, or their products, but this right here is fire. You see how it is. And if you don't believe me, you can see, look at that edge right there. And you guys saw me put it all in between these slices. I'm not finna over-talk it. This is it. There it is in the cookbook again. You know what I mean? Go ahead, copy yourself one of these cookbooks, right? Hey, with that being said, let me just say this. If you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know what, folks? I want to keep it where your guys say that it ain't fair. Check it out. Now I'm out. Peace.