Spicy Tamarind-and-Honey–Glazed Spiral Ham

Ingredients for Spicy Tamarind-and-Honey–Glazed Spiral Ham

• 1 (8–10-pound) shank-end, spiral-sliced, bone-in ham

• 3 Scotch bonnet or habanero chillies, seeds removed, finely chopped

• 4 garlic cloves, finely grated

• 1 tablespoon finely grated peeled ginger

• 120ml tamarind concentrate

• 120ml plus 1 tablespoon honey

• Kosher salt

• 120ml dry red wine

• 5 tablespoons unsalted butter, cut into pieces

How to make Spicy Tamarind-and-Honey–Glazed Spiral Ham

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

Place a rack in lower third of oven; preheat to 149°C. 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 49°C, 1 1/2–2 hours.

Meanwhile, mix chillies, garlic, ginger, tamarind, and 120ml honey in a small bowl; season lightly with salt. Set 80ml glaze aside for sauce.

Remove ham from oven and uncover. Increase oven temperature to 232°C. Brush ham with 80ml glaze and bake 10 minutes. Brush with another 80ml 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.

Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 80ml glaze and remaining 1 tablespoon 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.

Serve ham with sauce alongside.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.