Baked Ham with Asian Barbecue Glaze
Baked Ham with Asian Barbecue Glaze Ham made of hoisin sauce and dried clementine peel. Beautifully caramelized and perfect for any occasion.
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.
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.
Nutrition
Calories: 508kcal
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