Irresistible Gochujang-Honey Glazed Ham Recipe Perfect for Holidays

The aroma of a freshly baked ham, glazed with a sweet and spicy Gochujang-honey mixture, filling the house—it’s pure holiday magic. This is the kind of recipe that takes a festive gathering from good to unforgettable. I first stumbled upon the idea of blending Gochujang’s bold heat with honey’s natural sweetness while experimenting with flavors for a dinner party, and let me tell you, the result was nothing short of spectacular!

If you’re looking to impress your guests with a dish that’s both unique and comforting, this Gochujang-honey glazed ham is your answer. It’s the perfect harmony of savory, sweet, and spicy, and it’s surprisingly easy to make. Plus, it’s versatile enough to pair with classic holiday sides or fresh, vibrant salads. Trust me, once you try this, it’ll become a staple at your holiday table.

Why You’ll Love This Recipe

• Show-Stopping Flavor: The combination of Gochujang and honey creates an irresistible glaze that’s sweet, spicy, and full of umami.
• Perfect for Special Occasions: Whether it’s Thanksgiving, Christmas, or a dinner party, this ham will wow your guests.
• Easy to Prepare: With simple steps and a handful of ingredients, you can create a dish that looks and tastes like it took hours.
• Customizable Spice Level: Adjust the amount of Gochujang to cater to your crowd’s heat tolerance.
• Crowd-Pleaser: Kids and adults alike can’t resist the sweet and savory glaze—it’s a universal favorite.
• Unique Twist: This isn’t your ordinary glazed ham—it’s bold, vibrant, and packed with flavor that stands out from traditional recipes.

This recipe is perfect for anyone who loves bold flavors and wants to add a little excitement to their holiday feast. Plus, it’s a conversation starter—your guests will be asking for the recipe before the night is over!

What Ingredients You Will Need

This Gochujang-honey glazed ham recipe is built around simple yet flavorful ingredients that come together beautifully.

• Ham: A fully cooked, bone-in ham (about 8-10 pounds) is ideal for this recipe. The bone adds flavor and helps keep the meat moist.
• Gochujang: Korean fermented chili paste. It’s the star of the glaze, providing a perfect balance of heat and umami. Look for it in the international aisle or Asian grocery stores.
• Honey: Adds sweetness and helps caramelize the glaze beautifully.
• Soy Sauce: Adds saltiness and depth to the glaze.
• Rice Vinegar: Balances the sweetness of the honey and the heat of the Gochujang with a touch of acidity.
• Garlic: Minced fresh garlic enhances the overall flavor profile with a robust kick.
• Ginger: Freshly grated ginger adds warmth and complexity.
• Sesame Oil: A small amount brings a lovely nutty aroma to the glaze.
• Brown Sugar: Contributes to the sweetness and helps create a sticky, glossy finish.
• Water: To thin the glaze slightly for easier application.

Optional ingredients like sesame seeds for garnish or sliced green onions can add a nice touch to the final presentation. And if you can’t find Gochujang, you can substitute it with a mix of Sriracha and miso paste for a similar flavor profile.

Equipment Needed

You don’t need fancy equipment for this recipe, but here’s what will make your cooking process easier:

• Roasting Pan: A sturdy roasting pan with a rack is ideal to ensure even cooking and allow the glaze to drip around the ham.
• Brush: A silicone pastry brush for applying the glaze evenly.
• Knife: A sharp carving knife for slicing the ham neatly.
• Small Saucepan: For cooking the glaze to perfection.
• Foil: Aluminum foil to tent the ham while baking and prevent it from drying out.

If you don’t have a roasting pan, you can use a large baking dish and create a makeshift rack with rolled-up foil. The brush can also be swapped for a spoon if needed!

Preparation Method

1. Preheat the oven: Set your oven to 325°F (165°C). Place the ham on a roasting rack inside a large roasting pan.
2. Prepare the glaze: In a small saucepan, combine 1/2 cup Gochujang, 1/3 cup honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 teaspoons minced garlic, 1 teaspoon grated ginger, 1 tablespoon sesame oil, 1/4 cup brown sugar, and 2 tablespoons water. Heat over medium-low, stirring occasionally, until the mixture is smooth and slightly thickened (about 5 minutes).
3. Score the ham: Using a sharp knife, score the surface of the ham in a diamond pattern. This helps the glaze penetrate the meat and creates a stunning visual effect.
4. Apply the glaze: Brush a generous layer of glaze over the ham, making sure to cover all sides.
5. Bake the ham: Cover the ham loosely with foil and bake for 1.5 to 2 hours, basting with more glaze every 20-30 minutes.
6. Caramelize the glaze: Remove the foil during the last 20 minutes of baking to allow the glaze to caramelize and form a sticky, golden crust.
7. Rest and carve: Let the ham rest for 15 minutes before slicing. Arrange slices on a platter and garnish with sesame seeds or green onions if desired.

Pro tip: If the glaze starts to burn while caramelizing, tent the ham lightly with foil again and lower the oven temperature slightly.

Cooking Tips & Techniques

• Don’t skimp on the scoring: Taking the time to score the ham ensures the glaze infuses deep into the meat.
• Use a meat thermometer: The internal temperature should reach 140°F (60°C) for a fully cooked ham.
• Apply the glaze in layers: Basting multiple times during baking helps build a rich, flavorful coating.
• Adjust sweetness and heat: Taste the glaze as you make it and play with the honey and Gochujang amounts to suit your palate.
• Keep the ham moist: Tenting with foil while baking prevents the ham from drying out.

If you’re tight on time, you can prepare the glaze a day ahead and store it in the fridge. Just warm it slightly before applying to the ham!

Variations & Adaptations

• Spice Level: If you prefer a milder glaze, use less Gochujang or substitute with sweet chili sauce.
• Dietary Adaptations: For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• Seasonal Twists: Add orange zest or juice for a citrusy holiday vibe.
• Cooking Methods: Try this glaze on pork loin or chicken if you want a smaller protein option.
• Personal Touch: I once added crushed pineapple to the glaze, and it added a fruity sweetness that my family loved!

This recipe is wonderfully flexible, so feel free to experiment with flavors and ingredients to make it your own.

Serving & Storage Suggestions

Serve this Gochujang-honey glazed ham warm, sliced thinly, alongside classic sides like mashed potatoes, roasted vegetables, or a crisp green salad. It pairs beautifully with a glass of sparkling cider or a dry white wine.

• Leftovers: Store slices in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in the oven at 300°F (150°C) covered with foil, or microwave in short intervals to avoid overcooking.

The glaze intensifies over time, making leftovers even more delicious!

Nutritional Information & Benefits

This recipe is packed with flavor but also offers some nutritional perks:

• Protein: Ham is a great source of protein, making it a satisfying main dish.
• Vitamins & Minerals: Gochujang contains fermented ingredients that add beneficial probiotics, while ginger and garlic are known for their anti-inflammatory properties.
• Diet-Friendly Options: Adjust the glaze to suit low-carb or gluten-free diets.

Be mindful of portion sizes, as the glaze adds sweetness. For a lighter version, serve with plenty of fresh veggies!

Conclusion

This irresistible Gochujang-honey glazed ham is the ultimate holiday centerpiece. It’s bold, flavorful, and oh-so-easy to make. Whether you’re hosting family or friends, it’s sure to leave everyone talking about your cooking skills.

Give this recipe a try and make it your own—adjust the glaze, experiment with garnishes, or pair it with your favorite sides. I hope this dish becomes a cherished part of your holiday tradition like it has for mine.

If you try this recipe, leave a comment below and let me know how it turned out! Don’t forget to share your photos and tag me—I love seeing your creations. Happy cooking!

FAQs

Can I use a spiral-cut ham?

Yes! Spiral-cut hams work perfectly for this recipe. Just be careful while applying the glaze to ensure it gets into all the crevices.

What if I can’t find Gochujang?

If Gochujang isn’t available, try mixing Sriracha with miso paste for a similar flavor profile.

Can I make this glaze ahead of time?

Absolutely! Prepare the glaze up to 2 days ahead and store it in the fridge. Warm it slightly before using.

How do I prevent the ham from drying out?

Tent the ham with foil while baking and baste it regularly with the glaze to keep it moist.

Can I use this glaze on other meats?

Yes! This glaze works wonderfully on pork loin, chicken, or even salmon.

Print