Name: YOOXICMAN's Honey Glazed Ham
Cook time: 240 min
Total time: 240 min
Yield: 8 servings
Cuisine: Korean
Ingredients: whole pork leg 4kg; brine: water 4.5L, salt to taste, sugar to taste, pickling salt to taste; broth vegetables and spices: carrot 1 piece, leek 1 stalk, onion 1 piece, whole black pepper a pinch, dill seed a pinch, cinnamon stick 1 piece, bay leaf a pinch; honey glaze: Demerara sugar to taste, Madeira wine to taste, Sherry vinegar to taste, acacia honey to taste; pear & saffron chutney: pear 1 piece, apple 1 piece, onion 1 piece, minced ginger generously, nutmeg powder a pinch, cinnamon powder a pinch, cayenne pepper 1 teaspoon, Demerara sugar to taste, white wine vinegar to taste, sultana a pinch, orange 1 piece (juice and zest), saffron 1 pinch, tomato 1 piece

Modu Recipes

YOOXICMAN's Honey Glazed Ham | 모두의 레시피

Ingredients needed 🛒8 servings

whole pork leg 4kg
brine: water 4.5L, salt to taste, sugar to taste, pickling salt to taste
broth vegetables and spices: carrot 1 piece, leek 1 stalk, onion 1 piece, whole black pepper a pinch, dill seed a pinch, cinnamon stick 1 piece, bay leaf a pinch
honey glaze: Demerara sugar to taste, Madeira wine to taste, Sherry vinegar to taste, acacia honey to taste
pear & saffron chutney: pear 1 piece, apple 1 piece, onion 1 piece, minced ginger generously, nutmeg powder a pinch, cinnamon powder a pinch, cayenne pepper 1 teaspoon, Demerara sugar to taste, white wine vinegar to taste, sultana a pinch, orange 1 piece (juice and zest), saffron 1 pinch, tomato 1 piece

Recipe 🍳

Roll the whole pork leg into a neat cylindrical shape and tie it securely with string.
Dissolve salt, sugar, and pickling salt in water to make a brine. Using a culinary syringe, inject the brine deeply into the meat, then refrigerate for two days to cure.
In a large pot, add sliced carrots, leeks, and onions, along with whole black pepper, dill seed, cinnamon stick, bay leaf, and the cured pork leg. Fill with water and simmer gently for 3–4 hours.
Remove the cooked ham from the pot, untie the string, and score diagonal lines across the fat layer. Insert one clove into each intersection.
Simmer Demerara sugar, Madeira wine, Sherry vinegar, and acacia honey together until thickened into a glossy honey glaze.
Brush the glaze evenly over the ham and bake at 180 degrees Celsius for 30–40 minutes, removing every 10 minutes to reapply the dripped sauce onto the surface to achieve a shiny brown finish.
Prepare the 'pear & saffron chutney' by reducing onions, ginger, fruits (pear, apple), various spices, sugar, vinegar, and saffron, then stir in tomato at the end. Serve alongside thinly sliced ham.

Inject brine into the tied pork leg and refrigerate for two days.
Simmer the ham in a broth with carrots, leeks, onions, and spices for 3–4 hours.
Score the fat layer, insert cloves, apply honey glaze, and bake at 180°C for 30–40 minutes, basting with sauce every 10 minutes.
Finish by serving with a chutney made from reduced apples, pears, spices, and tomatoes.

YOOXICMAN's Honey Glazed Ham

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YOOXICMAN's Honey Glazed Ham

🙋 Recommended for

Main ingredients 🥩

Tags 🏷️

Shop ingredients on Coupang(Ad)

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