Gochujang & Maple Glazed Spiral Ham
Prep Time
Cooking Mode
4 kg Panache Spiral Cut Ham
⅓ cup gochujang chili paste
⅓ cup maple syrup
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp sesame oil
⅛ tsp each salt and pepper
¼ cup finely sliced green onions
2 tbsp finely chopped sushi ginger
1 tbsp lightly toasted sesame seeds
4 kg Panache Spiral Cut Ham
⅓ cup gochujang chili paste
⅓ cup maple syrup
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp sesame oil
⅛ tsp each salt and pepper
¼ cup finely sliced green onions
2 tbsp finely chopped sushi ginger
1 tbsp lightly toasted sesame seeds
Directions
1Preheat oven to 160°C (325°F). Line a roasting pan or large baking dish with parchment paper or foil. Unwrap ham and place in pan/dish with flat cut-end down. (The included glaze packet will not be required for this recipe.)
2In bowl, mix a chili-maple glaze with the gochujang chili paste, maple syrup, fish sauce, lime juice, sesame oil, salt and pepper. Lightly brush the glaze on the ham and in between the spiral cuts. There will be leftover glaze for basting.
3Bake ham according to package directions, 15 to 20 min per lb. Baste with glaze every 30 min.
4Remove ham from the oven. Glaze one last time. Loosely tent with foil; let rest 10 min. Transfer ham to serving platter. Garnish with green onions, sushi ginger and sesame seeds to serve.
Tips
1
Cover ham with foil if glaze gets too dark towards end of cooking.
Disclaimer
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Personal Note
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