Sticky Glazed Asian Ham

Name: Sticky Glazed Asian Ham
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 10 serving
Ingredients: 5 lb Fresh ham; ¼ cup black peppercorns; 2 bay leaves; 1 knob of fresh ginger; 2 star anise; 1 large handful of cloves; 2 cloves garlic thinly sliced; ½ orange; ⅔ cup honey; 1 ½ cups brown sugar; 1 red Jalapeno pepper; 1 teaspoon five-spice powder; ½ cup soy sauce; Kosher salt and freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 30 mins
Servings
10
Calories
774 kcal
Course
Main Course
Cuisine
Asian

Sticky Glazed Asian Ham

Iris Warren

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Infused with fresh ginger, star anise, and cloves, this Asian-inspired ham is packed with amazing flavor, and lacquered in a sweet, sticky honey, orange, and Chinese five spice glaze. It's a stellar showstopper for any holiday meal!

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Ingredients

Servings

For ham

5 lb Fresh ham , smoked if you like
¼ cup black peppercorns
2 bay leaves
1 knob of fresh ginger , (about 2 tablespoons), finely grated
2 star anise
1 large handful of cloves

For sticky glaze

2 cloves garlic thinly sliced
½ orange , zested and juice reserved
⅔ cup honey
1 ½ cups brown sugar
1 red Jalapeno pepper , seeded and thinly sliced
1 teaspoon five-spice powder
½ cup soy sauce
Kosher salt and freshly ground black pepper

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Instructions

If using a fresh ham, soak it in cold water overnight to remove the excess salt from brining and smoking, or cook the ham in a large stockpot of water for 30 minutes over medium heat. Remove from the pot and discard the salted liquid.
Place the ham in a large, clean stockpot and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise, and half the cloves and bring to a boil, then turn down the heat to a simmer. Cook for 25 minutes per 1 pound of ham.
About a half hour before ham is done cooking, preheat the oven to 425 degrees F. Mix the ingredients for the glaze in a small pan and bring to a simmer over medium heat until sugar has dissolved then reduce to simmer and cook for 20-25 minutes until reduced and thickened.
Remove the ham from the water and pat dry with paper towels and remove net if it has one. Use a sharp small knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross. Pour the glaze evenly over the meat reserving what you don't use for dipping sauce. Place the ham in the oven and cook for 20 to 25 minutes, or until the top begins to caramelize.
Remove from the oven, tent for 10 minutes and then slice and serve.

Notes

recipe from Lorraine Pascal
Lorraine Pascal

Nutrition Information

Show Details

Calories 774kcal (39%) Carbohydrates 57g (19%) Protein 51g (102%) Fat 38g (58%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 141mg (47%) Sodium 3352mg (140%) Potassium 838mg (24%) Fiber 2g (8%) Sugar 52g (104%) Vitamin A 64IU (1%) Vitamin C 6mg (7%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 774 kcal

% Daily Value*

Calories	774kcal	39%
Carbohydrates	57g	19%
Protein	51g	102%
Fat	38g	58%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Cholesterol	141mg	47%
Sodium	3352mg	140%
Potassium	838mg	18%
Fiber	2g	8%
Sugar	52g	104%
Vitamin A	64IU	1%
Vitamin C	6mg	7%
Calcium	81mg	8%
Iron	3mg	17%