When I was a girl, ham was the last thing on my Christmas eating list. These days I am more keen. I love the leftovers as well. I have written an article Glazing School (You old Ham!) that takes you through the technical aspects with some ideas on how to create your own signature glaze.
We love our Honey for Life version of Char Siu. It is absolutely perfect for Christmas ham glazing. If you have never tried glazing your own ham, believe me, it is so simple it is sure to become a tradition in your household. I prefer my hams glazed...just saying. There is mild disappointment when a ham ISN'T glazed.
This is probably more of a British tradition.. I tried to trace it's origin, but without much luck. I guess it is all about appearance and flavour. I can live with that.
Enjoy, use the best ingredients and you will understand why it is so popular.
Do not use a high TA rated honey for this recipe or in fact any recipe where the honey requires cooking. High heat will instantly kill all the goodness in the honey, always remember that. Just eat it with a spoon...on the daily.
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- 1 whole or half leg of cured ham on the bone, the size is up to you
- 1 red chilli halved
- 3 cloves garlic
- 10 Grams fresh ginger peeled
- 80 Grams honey BUY
- 30 Grams oyster sauce
- 50 Grams Chinese black vinegar
- 50 Grams shaoxing wine
- 1 Teaspoon five spice powder
- 30 Grams soy sauce
Preheat oven to 200°C.
Prep the ham by peeling back the skin and discarding it, leaving just the "handle" covered in skin.
Score the fat on the ham in a diamond pattern being careful not to cut into the meat.
To make the Char Siu glaze, place all ingredients in the Thermomix bowl. Chop 20 sec/speed 8. Heat 4 min/60℃/speed 1 to form a syrup.
Glaze the ham by brushing the char siu generously over the scored fat and place in the oven. Re-glaze every 10 minutes until your ham is caramelised.
Any leftover glaze can be cooked longer and used as a sauce.