Houston pastry chef wins Food Network competition with honey-glazed ham dessert

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Houston pastry chef wins Food Network competition with honey-glazed ham dessert
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Musaafer pastry chef wins Food Network's 'Spring Baking Championship' with an Easter dessert take on honey-glazed ham

• Few drops hickory wood liquid smoke• 4 tablespoons glucose • 3/4 teaspoon water • 3.5 ounces pineapple puree • 1/2 teaspoon ground cloves • 4 tablespoons white chocolate • 2 ounces chopped honey glazed ham • 1/4 teaspoon green food coloring

Instructions: For honey cake, whip eggs and sugar in a stand mixer until fluffy. Melt butter with honey in a bowl and fold in the whipped mixture. Add flour and baking soda to the mixture. Pipe the mix into log cake molds and bake at 350 degrees. For cherry pate de fruit, melt the citric acid in the water, mix pectin with the 3 tablespoons of sugar. Heat up the puree with glucose and remaining 9 ounces sugar. Slowly whisk in the pectin & sugar mixture.For Pineapple and Clove Peeps: Boil pineapple puree with simple syrup. Stir in white chocolate and blend until smooth and mixture has reached 110 degrees. With a hand blender, blend in soft butter and clove powder until it gets a smooth and creamy consistency.

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