To fix the issues with the glaze, I started by making a generous amount of caramel on the stovetop; augmenting it with cider vinegar, pepper, and five‑spice powder; and brushing some of it onto the ham. With the caramelization step taken care of in advance, the ham needed only 5 minutes in a 450-degree oven for the glaze to develop a mahogany sheen. (I pulled the ham from the 250-degree oven when it registered 110 degrees, knowing that the final blast in a hot oven would cause the meat to climb to the desired 120 to 125 degrees for serving.) Next, I stirred some of the meaty ham juices that were trapped in the oven bag into the remaining caramel. This sweet, tart, savory sauce could be drizzled onto the slices so that every bite—not just the ones on the edge—would taste just right.
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