Gochujang-Glazed Ham

Boil a 3kg gammon joint for 30 mins per 500g – or use a meat thermometer and take it out at around 65c – the temp will continue to rise well into the 70s after removal from the water.

Allow to cool in the fridge before slicing the whole joint in a diagonal criss-cross pattern with a razor blade or sharp knife. Finally glaze in the following mix…

  • 1/2 cup Gochujang Korean Chili Sauce
  • 1/4 cup|60 ml apple juice
  • 1/2 cup maple syrup
  • 1 tablespoon instant coffee
  • 1 teaspoon Worcestershire sauce

Cook the ham at 180c for an hour, basting with the sauce every 10 minutes.

Again, allow to cool before serving.

Adapted from:

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