September 27, 2009

And now for something completely different.

Remember the ham cake? I made another one, but in reverse. It's a ham shaped like a cake, instead of cake shaped like a ham, because Matt requested it for his birthday.

I bought a ham and baked it according to the package instructions, with a little Grade B maple syrup and water in the bottom of the baking dish.

Then I hacked it to bits.

I trimmed the biggest ham steaks into rectangles roughly the same size. There was some patchwork involved.

Behold, my tower of ham.

Potatoes were set to boil.

Glaze. Those pre-glazed spiral-sliced hams annoy me because the inside of the ham doesn't get glazed, just the outside. So I decided to do something about it by glazing the entire cut face of each layer of ham.

Contents of glaze: grade B maple syrup, ketchup, brown mustard, brown sugar, mushroom salt, balsamic vinegar, paprika, ginger, garlic granules, and possibly some other stuff.


Put under the broiler for a few minutes:

It turned out all runny and juicy. I was going more for a creme brulee type crust, so next time I will pat the meat dry and use a completely dry phase glaze mix. If there is ever a next time.

Mashed potatoes, made with heavy cream and cream cheese instead of milk and butter. I thought to myself, "how can I make the potatoes stiff enough to support ham slices, but still creamy?" This is how. We are all going to die of fattiness because of those potatoes.

Assembly was your standard stack-and-frost affair, which proceeded smoothly after an emergency run to the store to get MORE POTATOES. I got a can of French's fried onions to use as "nuts" on the sides of the cake (which worked well to disguise the rough frosting job on the sides). I used a sandwich bag with the corner cut off to write a message using the leftover ham glaze. I am pretty darn proud of my piping job.

Aaaand the money shot:

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