I ran into a deal at Wegman’s after Christmas on some spiral ham halves that were too cheap to pass up. They include a bag of honey glaze, which I did not use but still found it horribly sweet. I still have another in the freezer, so I’m looking for suggestions.
I considered soaking in water, but I’m afraid I’ll end up leaching all of the salinity and smoky flavor out of it. I have cured and smoked my own hams in the past and thought about trying to re-brine them in a more savory mix for a few days and see what happens.
Any suggestions? Thanks!
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