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Bon Appétit

Spicy Tamarind-and-Honey–Glazed Spiral Ham

By Andy Baraghani

4.5

(2)

Image may contain Food Pork and Ham
Photo by Marcus Nilsson

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

Ingredient Info

Often labeled "concentrate cooking tamarind," tamarind concentrate can be found at Asian and Thai markets, and online.

Recipe information

  • Yield

    Serves 12 with leftovers

Ingredients

1 (8–10-pound) shank-end, spiral-sliced, bone-in ham
3 Scotch bonnet or habanero chiles, seeds removed, finely chopped
4 garlic cloves, finely grated
1 tablespoon finely grated peeled ginger
1/2 cup tamarind concentrate
1/2 cup plus 1 tablespoon honey
Kosher salt
1/2 cup dry red wine
5 tablespoons unsalted butter, cut into pieces

Preparation

  1. Step 1

    Let ham sit at room temperature 1 hour for even baking.

    Step 2

    Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham, avoiding the bone, registers 120°F, 1 1/2–2 hours.

    Step 3

    Meanwhile, mix chiles, garlic, ginger, tamarind, and 1/2 cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.

    Step 4

    Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 minutes. Brush with another 1/3 cup glaze and bake until surface is crisp and looks lacquered, 10–15 minutes. Remove from oven and tent with foil; let ham rest 20 minutes before slicing.

    Step 5

    Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 1/3 cup glaze and remaining 1 Tbsp. honey. Cook, stirring often, until fragrant, about 2 minutes. Add butter 1 piece at a time, incorporating completely before adding more, until sauce is glossy, about 3 minutes. Taste and season with salt.

    Step 6

    Serve ham with sauce alongside.

  2. Do Ahead

    Step 7

    Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

TagsHamMeatTamarindMainDinnerNut FreeGluten FreeDairy FreeEasyMake AheadRoastChristmasThanksgivingFallWinterBon Appétit

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