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Sticky Glazed Asian Ham

Succulent cured gammon simmered with aromatics then oven-baked with a thick, sweet, and spicy ginger-soy honey glaze.

DinnerAsianPorkPicnicHamHoneyGlazed

Estimated Nutrition

Per Serving Total
Calories 915.2 kcals 9152 kcals
Carbohydrates 82 grams 820.4 grams
Fat 42 grams 420 grams
Protein 46.5 grams 465.5 grams
Cook Time
170 mins
Produces
10 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
340
g
Soft Light Brown Sugar
CondimentsSauces
100
ml
Soy Sauce
Fruits
0.5
piece
Orange
finely grated zest and juice
Meat
2.5
kg
Cured Gammon Joint
off the bone, soaked overnight in cold water
NutsSeeds
5
g
Black Peppercorns
small handful
2
piece
Bay Leaves
1
piece
Star Anise
5
g
Cloves
large handful
2
clove
Garlic
crushed
1
tsp
Chinese Five-Spice Powder
1
pince
Salt
to taste
1
pince
Black Pepper
freshly ground, to taste
Other
220
g
Honey
Vegetables
1
cm
Ginger
finely grated
1
piece
Red Chilli
seeds removed, finely chopped

Steps

  • Drain the gammon joint and weigh it to calculate the cooking time.
  • Place ham in a pan, cover with water, add aromatics, and simmer for 25 minutes per 450g.
  • Preheat the oven to 220°C.
  • Simmer glaze ingredients in a small pan for 25 minutes until thickened.
  • Remove joint from water, pat dry, and remove thick skin while leaving the fat.
  • Score the fat into diamonds and stud with remaining cloves.
  • Pour the glaze over the meat and bake for 20 to 30 minutes until browned.
  • Remove from oven and rest under baking paper before serving.