Spicy Maple-Glazed Spiral Ham
by Edward Lee
Chef's Notes: You just know a spiral ham is going to taste awesome, no matter how you cook it. But lacquer it up with maple syrup, apple juice, espresso, Worcestershire sauce, and Korean chili paste, and it becomes the kind of flavor bomb that will utterly transform your holiday experience.
Preheat oven to 380 F. Whisk gochujang, apple juice, maple syrup, Worcestershire sauce, and espresso in a small bowl.
Place ham onto a rack fitted over a sheet pan. Generously brush the glaze all over the ham with a pastry or silicone brush. The glaze will seep into the ham, giving it a burnished finish throughout. Bake 1–1½ hours, depending on the size of your ham, basting every 15 minutes.
After 15 minutes, for the first basting, the spiral cuts will begin to brown and separate. Baste all over, then place back in the oven. The ham will be basted 5–6 times in total, for a bubbly, burnished finish.
Remove ham from oven and pull away the outermost layer from the cut side (this slice will be dried out). Let rest while preparing the garnish. Lay kale or cabbage leaves onto a platter, then sprinkle with pomegranate seeds. Gently place the ham on the leaves and serve.
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