How to Prepare Delicious Honey Glazed Pork Ham

Honey Glazed Pork Ham.

Honey Glazed Pork Ham You can cook Honey Glazed Pork Ham using 10 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Honey Glazed Pork Ham

  1. You need 2 kg of Fresh pork ham shank end.
  2. You need 5 tbsp of rock salt (Himalayan white rock salt is fine) (for curing).
  3. You need 3 tbsp of white sugar (for curing).
  4. Prepare 5 cups of pineapple juice.
  5. You need 2 cups of brown sugar.
  6. You need 5 pcs of laurel leaves.
  7. It’s of Glaze ingredients:.
  8. You need 1 cup of brown sugar.
  9. Prepare 1/4 cup of honey.
  10. Prepare 10 tablespoons of pineapple juice mixture.

Honey Glazed Pork Ham step by step

  1. Clean the ham and pat dry with paper tower. Combine the rock salt and sugar..
  2. Rub the salt mixture into the pork thoroughly and cover in a sealed tight container. After 8 hrs, put the meat back in a different order to ensure even distribution of the salt all round. (Do not throw the salt juices). Do this for 4-5 days (either every morning and night).
  3. After the 5 days curing process, wash the pork for about 1 minute to remove the salt. Then pat them dry with paper towel..
  4. Place in a casserole and add the pineapple juice, laurel leaves and brown sugar..
  5. Let them cook for about 45 minutes..
  6. Preheat oven to 320F..
  7. Remove the ham from the pineapple mixture and arrange in a roasting rack. Cover with aluminum foil. Roast for 40 minutes..
  8. Remove the foil and increase the oven heat to 400F. Continue to roast for 30 minutes.
  9. Prepare the Brown Sugar Honey Glaze by coming all the glaze ingredients in a sauce pan. Heat the pan and stir the mixture until well blended. Continue to cook in low to medium heat until the mixture reduces to half..
  10. Remove ham from the oven. Brush Brown Sugar Honey Glaze all over it. Continue to roast for 10 minutes or until the ham turns brown..
  11. Remove from the oven. Let it cool down..
  12. Carve the ham. Serve..
  13. Share and enjoy!.