Two-time "Top Chef" champion, Kah-wai "Buddha" Lo, shares his expertise on preparing the perfect holiday ham. Drawing from his Chinese heritage and extensive culinary experience, Chef Lo emphasizes the cultural significance of ham, particularly during winter celebrations. He provides valuable insights into avoiding common cooking pitfalls and offers a unique recipe inspired by his upbringing.
Chef Lo explains that ham's historical role as a preserved food makes it a fitting centerpiece for winter holidays. Growing up in a culinary environment, working in his family's Chinese restaurant from a young age, he honed his ham-cooking skills. Now residing in New York, he shares his knowledge to help others master this festive dish.
While ham is a crowd-pleasing holiday staple, its preparation can be daunting. Chef Lo points out that the infrequency with which most people cook ham contributes to the challenge. He debunks the myth of extended oven times, emphasizing that ham is typically pre-cooked, requiring only heating to the correct internal temperature. Achieving the ideal glaze consistency is another common hurdle.
Five Common Ham-Cooking Errors:
- Skin Removal Before Scoring: Remove the skin before scoring the ham for optimal glaze absorption. The removed skin can be used in stuffing.
- Glaze Burning: Use a sugar thermometer to prevent burning the glaze. This type of thermometer is designed for higher temperatures than meat thermometers.
- Premature Glazing: Apply the glaze after the ham has cooked for about 20 minutes to prevent burning.
- Insufficient Resting: Allow the ham to rest after cooking to retain moisture and allow the glaze to set properly. The internal temperature should reach approximately 140°F before resting.
- Overcooking: Bake at a moderate temperature and increase heat only at the end for glaze caramelization.
Chef Lo's Honey, Soy, and Chili Glazed Ham Recipe:
The key ingredient in this recipe is Lee Kum Kee Chili Crisp Oil, which adds a unique depth of flavor to the glaze. The combination of honey, sugar, soy sauce, and chili crisp creates a sweet and spicy profile that complements the ham's richness.
Ingredients:
Ham:
- 4-5 lbs boneless spiral-cut ham (bone-in optional)
- 1 cup chicken stock (or water)
Glaze:
- 1 cup honey
- ¼ cup brown sugar
- 1 tbsp Lee Kum Kee Chili Crisp Oil
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 30-40 whole cloves
Instructions:
- Preheat oven to 325°F.
- Place ham cut-side down in a roasting pan.
- Stud ham with cloves.
- Add stock (or water) to the pan.
- Bake uncovered for 20 minutes.
- Transfer stock to a bowl for the glaze.
- Heat honey and brown sugar to 240°F until caramelized.
- Carefully add reserved stock, soy sauce, and chili oil. Simmer for 5 minutes.
- Pour glaze over ham.
- Bake for 30 minutes, basting every 10 minutes. Internal temperature should reach 140°F.
- Rest before carving and serving.
