Sticky Glazed Asian Ham

For ham
  • 1 fresh ham about 5 1/2 lbs., smoked if you like
  • 1/4 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
  • 1/2 orange zested and juice reserved
  • 2/3 cup honey
  • 1 1/2 cups brown sugar
  • 1 red jalapeño pepper seeded and thinly sliced
  • 1 teaspoon five-spice powder
  • 1/2 cup soy sauce
  • Kosher salt and freshly ground black pepper
  • 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 an dserve.

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