Name: Baked Ham with Asian Barbecue Glaze
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 12
Ingredients: 1 bone-in fully cooked spiral cut ham ((about 10 lbs/4.5 kg)); ½ cup hoisin sauce; ½ cup plum sauce; ¼ cup brown sugar ((45g)); 6 cloves; 4 to 5 pieces dried clementine peel ((Mandarin orange peel)); ½ cup water ((120))

Pin953

Share56

1K Shares

Baked Ham with Asian Barbecue Glaze made of hoisin sauce and dried clementine peel. Beautifully caramelized and perfect for any occasion.

Remember I told you I bought two spiral cut hams for Christmas 2015? Well, this Baked Ham with Asian Barbecue Glaze is the other one I prepared a little later during the holiday period. Since ham is a favorite for Easter, I decided to to post this recipe so that you have choices when that holiday rolls around.

Asian Barbecue Glazed Ham

The inspiration for the glaze used in this recipe comes from the ever popular Char Siu (Chinese Barbecue Pork. However, I used whole cloves and dried clementine peel in place of five-spice powder just to give it its own unique flavor. I think it turned out quite well and I am happy with the glaze. 🙂

Products Used in Making This Baked Ham with Asian Barbecue Glaze

This post contains affiliate links. Please read my disclosure policy here.

• Wilton Recipe Right 9×13 Oblong Pan with Cover
• Norpro Silicone Basting Brush, Blue

Baked Ham with Asian Barbecue Glaze

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

Baked Ham with Asian Barbecue Glaze Ham made of hoisin sauce and dried clementine peel. Beautifully caramelized and perfect for any occasion.

Course: Main Dish

Cuisine: Fusion

Servings: 12

Calories: 508 kcal

Author: Linda Ooi

Ingredients

1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg)
½ cup hoisin sauce
½ cup plum sauce
¼ cup brown sugar (45g)
6 cloves
4 to 5 pieces dried clementine peel (Mandarin orange peel)
½ cup water (120)

Instructions

Remove ham from packaging. Rinse with cold water and soak in the clean sink or tub for 1 hour. Remove and pat dry with paper towels. Place on a metal rack in a deep baking dish with fat side up.
Combine hoisin sauce, plum sauce, brown sugar, cloves, clementine peel, and ½ cup (120ml) water in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 10 to 15 minutes or until glaze is reduced by half. It should be thick and syrupy.
Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
Place ham in a preheated 325°F (165°C) oven and bake for 1¼ hours.
Carefully remove the ham from the oven. Increase oven temperature to 375˚F (190˚C).
Brush the remaining glaze onto the ham.
Return ham to the oven and continue to bake for another 30 minutes or until internal temperature of ham reaches 160°F (71°C).
Allow ham to rest for 15 minutes before serving.

Recipe Notes

If desired, strain pan drippings into saucepan containing remaining glaze. Bring to a boil, reduce heat, and allow it to simmer until thick and syrupy. Serve with ham.