How to Make Spiral Sliced Ham Glazed with Cider-Vinegar Caramel



In this episode, test cook Elle Simone Scott makes host Julia Collin Davison Spiral Sliced Ham Glazed with Cider-Vinegar Caramel.

Get our Spiral Sliced Ham Glazed recipe:

Buy our winning wire rack:
Buy our winning baking sheet:
Buy our winning large saucepan:
Buy our winning whisk:
Buy our winning chefs knife:
Buy our winning tongs:

Browse our latest recipes:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

40 Comments

  1. Did anyone else just learn a new way to slice a spiral ham? At first I thought, "What are you doing slicing straight down like that???" Then I saw how it was plated and thought, well I just learned something new….

  2. Just curious about the corn syrup. After following ATK for years, I know there's science behind your use of that ingredient. I just want to understand what that science is. And could honey work as a substitute. I have nothing against corn syrup, just wondering if honey would do the same thing when I'm not sure what the actual purpose of the corn syrup is? TIA☺

Leave a Reply