For glaze, stir together honey, rice vinegar, hoisin sauce, cherry juice, garlic, ginger paste, sesame oil, five-spice seasoning and pepper in a small saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low. Simmering for 10 minutes or until slightly thickened and reduced to about 1 cup, stirring occasionally. Remove from heat; set aside.
Recipe
Author
Hy-Vee Seasons
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Description
For a holiday ham with a twist, try this car siu glazed ham. Both sweet and spicy, the Asian-style glaze is irresistibly delicious paired with the saltiness of ham.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Glaze | ||
| ½ c. Hy-Vee honey | ||
| ¼ c. seasoned rice vinegar | ||
| ¼ c. hoisin sauce | ||
| 2 tbsp. Hy-Vee maraschino cherry juice | ||
| 2 tbsp. minced garlic | ||
| 4 tsp. refrigerated ginger paste | ||
| 2 tsp. Hy-Vee toasted sesame oil | ||
| 1 tsp. Chinese five-spice seasoning | ||
| 1 tsp. Hy-Vee black pepper | ||
| Ham | ||
| 1 (5- to 6-lb.) Hormel Cure 81 classic fully cooked, smoked boneless whole ham | ||
| 40 whole cloves | ||
Things To Grab
- Small saucepan
- Wooden or silicone spoon
- Large rimmed baking pan
- Parchment paper
- Wire rack
- Sharp knife
- Pastry or silicone brush
- Instant-read thermometer
- Foil
- Serving platter
Directions
Meanwhile, for ham, preheat oven to 350 degrees. Line a large rimmed baking pan with parchment paper. Place a wire rack in parchment-lined pan; set aside.
Score fat and skin on ham with a sharp knife by making diagonal cuts 1½ in. apart in a diamond pattern, about ¼ or ½ in. deep. Insert cloves in centers of diamonds. Place ham on wire rack in baking pan.
Brush ham with one-fourth of the glaze. Bake, uncovered, for 2 to 2½ hours or until ham reaches 135 degrees to 140 degrees, brushing with one-fourth of glaze every 30 minutes.
Remove ham from oven; loosely cover with foil and rest for 15 minutes. To serve, slice ham and transfer ham to a serving platter; remove and discard cloves.