Author Topic: Smoked Bear Ham with Honey and Maple Syrup Glaze (Read 2267 times)

Mrs Graybeard · « **on:** January 04, 2003, 07:01:28 AM »

1 bear ham, smoked(8 to 10 pounds)
1 teaspoon allspice
1/2 cup honey
1/2 cup maple syrup
1/4 cup dried breadcrumbs
1/4 cup hazelnuts, finely chopped

Remove rind from the ham, being careful not to remove any of the fat. Using a sharp knife score almost through the fat. Sprinkle allspice all over the ham. In a bowl, thoroughly mix the wild honey, maple syrup and bread crumbs. Smear the glaze all over the ham and place the ham on a baking dish in a 375 degree F. oven for 30 minutes, basting occasionally. Remove the ham from the oven, ice with heavy coat of glaze sprinkled with hazelnuts, then place the ham back in the oven at 425 degree F. for about 5 minutes to set the glaze.

ButlerFord45 · « **Reply #1 on:** January 04, 2003, 08:46:05 AM »

:-D I need to stay away from this forum!!!! Everytime I stop by, I get hungry!!! :-D This sounds good!!

Mrs Graybeard · « **Reply #2 on:** January 04, 2003, 10:42:01 AM »

BulterFord45,

I found the recipe in one of my cookbooks and even though I have never had bear meat I thought this recipe sound good also.

ButlerFord45 · « **Reply #3 on:** January 04, 2003, 11:10:36 AM »

Are you another one of those (I do it) that sit down with a new cookbook and read it like some people read a novel?

Mrs Graybeard · « **Reply #4 on:** January 04, 2003, 01:13:29 PM »

ButlerFord45,

Yes, I am one of those that reads a cookbook like a novel. I am reading a cookbook now called "Wilderness Cooking" by Berndt Berglund and Clare E. Bolsby. It is a unique illustrated cookbook and guide for outdoor enthusiasts. It has many recipes that have been adapted from century old Indian, trapper and pioneer traditions hand down through the generations. It describes the Indian and Buckskin techniques of wilderness cooking which include mud baking and hot stone, bark container, open fire and pit cooking. There are chapters on bread baking, soups, wilderness beverages and wildwood seasoning.
I am enjoy this cookbook more than any of the other that I have.

ButlerFord45 · « **Reply #5 on:** January 04, 2003, 01:44:02 PM »

I'm gonna do a search when I leave here for your book, it sounds like a fun read. I have one from Outdoor Life I've had for several years, stained pages, notes in the margins, and of course "Stars" ratings. I guess my favorite is one my dad got a long time ago as a joke, but the receipes are pretty simple but VERY tasty it's titled "THE ROADKILL COOKBOOK". Lots of cute stories and amusing descriptions.

I'm off to see if I can find your cookbook. You and GB have a wonderful weekend.