Glazed ham with warming spice
A whole ham makes an impressive centrepiece for your buffet table, yet it comes together with little effort and minimal oven time. You’ll be thankful for the leftovers, but if you prefer, make with a smaller boneless joint.
Serves 20-30 • Prep 15 mins, plus cooling • Cook 25 mins
Large bone-in cooked ham (about 4.2kg), skin removed and fat scored
For the glaze:
4tbsp gochujang paste (Korean chilli paste)
4tbsp brown sugar
2tbsp marmalade or apricot jam
2½tbsp soy sauce
1½tbsp rice wine vinegar
1tbsp honey
2 garlic cloves, crushed
1tbsp finely grated ginger
Pinch 5 spice powder
1 For the glaze, combine all the ingredients (except the ham) in a small pan, along with 100ml water. Stir over a medium heat until the sugar dissolves, then bring to a boil and simmer for 2 mins until thickened and syrupy. Remove from the heat and set aside to cool to room temperature. The glaze can be made up to 2 days ahead.
2 Remove the ham from the fridge at least 2 hrs before cooking to bring to room temperature. Heat the oven to 200C Fan/Gas 7. Put the ham on a foil-lined tray. Brush with half the glaze, then bake for 20-25 mins, basting once more during cooking, until deeply caramelised.
Brush the ham with any
