How to Make Deli style Honey Ham?

[smokemaster1]

I need some Brethren help.

A member of a German BBQ site that I use just came back from the States and fell in love with sliced Honey Ham from a deli. Now, he wants to make some himself.

Is it cured, dried then smoked? Most google searches show honey glazed hams, thankgiving/christmas type hams or precooked spirals.

How is it done? :confused:

[bluetang]

I've never honey cured a ham, but have honey cured bacon. As I understand it, you use honey in the cure instead of sugar. And use enough to impart the honey flavor. After it's cured, smoke it off as you would any smoked ham. Here are some links on the subject, hope it helps ya, and hope to see some pics when you make it.

http://www.wisegeek.com/what-is-honey-cured-ham.htm
http://www.bigoven.com/recipe/139765/honey-cured-ham
http://www.texashomesteader.com/2012/01/11/honey-cured-ham/

[samfsu]

I would say you would do a normal cure and just replace the sugar with honey. The hams I cure and smoke, I deli slice for sammy. Best sammys ive ever had ;)

[smokemaster1]

I'll pass the info on.

[GARNAAL]

http://lpoli.50webs.com/index_files/Maple%20Ham-Bill.pdf