Chef notes
I love this recipe because it is a recipe that keeps on giving — you can reinvent it in so many ways. You can make amazing sandwiches with it with a really crusty bread. You can also add it to fried rice, soups, chili, omelets, and really anything. It is so good with so many types of things. Last time I made it, I ate it for almost 2 weeks after!
Technique tip: Adding water to the bottom of the pan helps to ensure the ham reheats evenly and stay moist and juicy as opposed to drying out. Covering the ham with heavy duty foil also prevents it from drying out, helps to heat it more evenly, and prevents the outside from burning.
Swap option: Instead of using honey, you can use maple syrup, and feel free to add more sweetener to taste the sweeter you want your ham. You can also swap out the kind of soda you are using. If you don't have a cola on hand, you can use a lemon-lime soda, or any other flavor soda you like!
Ingredients
- 1 (8- to 9-pound) bone-in fully cooked smoked good quality ham, butt half
- 1 cup gochujang
- 3/4 cup honey, plus more to taste
- 6 tablespoons cola
Preparation
1.Take the ham out of the fridge about 1 hour before cooking.
2.Preheat oven to 325 F and position the rack to the lowest level. Line a roasting pan with foil and fit pan with a rack. Add just enough water to cover the bottom of the pan.
3.Remove the ham from the packaging and dry off well with paper towels. Place on a large cutting board and score the surface of the ham in a crisscross pattern, about 1/4 inch deep and making 1-inch squares. Place the ham, flat side down, on the rack. Cover loosely with a sheet of heavy-duty foil and bake for 1 hour, adding more water if necessary.
4.Meanwhile, in a medium bowl, whisk together the gochujang, honey and cola until fully incorporated. Taste and add more honey if you like.
5.Remove foil. Brush 1/2 cup gochujang glaze all over the ham, getting as much glaze into the scored cuts as possible. Reserve the leftover glaze for basting.
6.Bake the ham, brushing with glaze every 15 minutes, until a thermometer inserted in the thickest part of the ham registers 135 F, about 1 hour and 30 minutes. Loosely tent the ham with foil if the ham begins to get too dark or burn.
7.Once the ham in the thickest part registers 135 F on a thermometer, remove from oven. Brush with more glaze generously and serve.
