Sticky Glazed Asian Ham
- Cooking Time180 mins
For the Sticky Glaze
1. Cured joints can be very salty, so it’s best to soak the joint in cold water overnight. If you’re short on time, cook the joint in a large pan of water for 40 minutes to get rid of excess salt. Remove from the pan and discard the salted liquid.
2. Weigh the joint to calculate the cooking time. Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half the cloves, bring to the boil, then turn down the heat to a simmer. The joint needs 25 minutes simmering time per 450g (1lb) (so around 1 hour 50 minutes).
3. Thirty minutes before the joint is ready, preheat the oven to 220°C, Gas Mark 7. Mix all the glaze ingredients in a small pan, heat gently to dissolve the sugar, then simmer for 25 minutes until reduced and thickened.
4. Remove the joint from the water and pat dry with kitchen paper. Keep the cooking liquid, it is delicious.
5. Remove the thick layer of skin (but not the fat) from the joint. This can be quite fiddly and often comes off in bits rather than in one large piece.
6. Use a sharp small knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat.
7. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown.
8. It can catch easily at this point because of the honey, so keep a close eye on it. Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to rest. This evens out the temperature and makes the meat more juicy.
9. Serve with hunks of bread and cold potatoes.
Recipe courtesy of Lorraine Pascale, Baking Made Easy HarperCollins, 2012 (£20) Photography courtesy of Myles New
Other recipes with ham
Lancashire Pea and Ham Soup
Parma Ham and Wild Mushroom Beef Wellington
Parma Ham, Avocado and Cucumber Sushi Bites
Andy's Maple-Glazed Ham
Mini Ham and Leek Quiches
Ham Hock Croquettes with Truffled Pea Purée and Fried Quail Egg
Parma Ham with Seared Scallops and Gremolata
Parma Ham, Strawberry, Mozzarella and Walnut Summer Salad with Kiwi-Lime Vinaigrette
Parma Ham, Parmesan, Spinach and Basil Savoury Muffins with Creamy Goat's Cheese
Parma Ham, Goat's Cheese, Avocado and Fresh Herb Bruschetta
Basil, Ricotta, Walnut and Parma Ham Cocktail Quiches
Iberico Ham and Manchego Empanadas
Spinach and Goat's Cheese Eggy Bread Muffins
Retro Glazed Ham
Bolo's black beans and rice
Quick BBQ sauce
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Duff Goldman challenges talented bakers from across America to a spooky baking competition. These experts go head to head to see who can impress the judges with their edible Halloween creations for a chance to win the $10,000 prize.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Best of Takeout Ranch Style
Ree Drummond packs up portable food! She makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.
Dull Diner Dilemma
Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter’s establishment get back on their feet.
Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.
Best of Over To The Oven
Ree Drummond shares her sweet and savoury baking favourites. There's blueberry coffee cake, chocolate chip, bacon and caramel corn cookies, and a freezer-friendly ranch pizza pie.
Saving A Family's Legacy
Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert’s help to salvage their family legacy.
A Cut Above
The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.
Best of Family Faves Ree-Booted
Ree Drummond reboots quick and easy family favourites. There's flank steak with herb sauce and three cheese waffle hash browns, and turkey taco lettuce wraps.
Dinner In Napa
For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.
Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.
Eat Like A Local
Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet
Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil’s signature Torte Au Chocolat.
Perfect Day In East Hampton
Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.
Local Food Heroes
Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.
Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.
Library Inaugural Drinks
Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.
Birthday Boat Party
Ina sets sail down the Hudson River to celebrate a friend's birthday. She brings portable food including hot smoked salmon, fresh dill sauce and carrot cake.
Surprise Italian Party
Ina is hosting a surprise dinner party with an Italian theme. She shares her dinner party knowledge and strategies, from menu planning to setting the scene.
Ina has a romantic plan for her wedding anniversary. Her menu includes crispy mustard chicken, creamy cheddar grits and chocolate peanut butter globs.
What's Cooking in Brooklyn
Ina makes a Southern-style breakfast of grits with ham and gravy at Seersucker Restaurant. Later, at Bien Cuit Bakery, she bakes perfect baguettes.