150 minutes
A delicious and succulent ham prepared with a sweet steam glaze, characteristic of Hunan cuisine.
Prepared Ham Slab (Salt-Cured Ham)
0 lb
0 oz
cups
1. Prepare Ham in Pan
First, place the ham, rock sugar, and water in a 9-inch cake pan. Make sure the rock sugar is evenly distributed around the ham to ensure it melts uniformly.
2. Steam the Ham
Next, set the pan inside a steamer. Cover the steamer and let the ham steam for 2½ hours. Every 30 minutes, turn the ham over and baste it with the liquid collecting in the pan. This step is crucial as basting ensures the ham remains moist and evenly glazed with the sweet syrup, resulting in a flavorful, succulent finish. By the time you are done, the ham should be consistently covered with the syrupy liquid.
3. Cool the Ham
After steaming, turn off the heat and carefully remove the pan from the steamer. Allow the ham to cool in the pan. This cooling step helps the glaze to set properly on the ham, enhancing its taste and texture.
4. Store the Ham
For storage, transfer the cooled ham along with its syrup into a closed container. You can refrigerate it for up to a month or freeze it for longer storage. This way, you can enjoy your sweet steam-glazed ham anytime you wish.
Replace the ham with chicken thighs or breasts. Adjust cooking times accordingly. The glaze could remain similar, with honey and soy providing the sweet and savory notes, and you might add ginger and garlic for extra depth.
For a vegetarian twist, use firm tofu and a glaze made from miso paste, mirin, and a touch of sugar. Incorporate some finely chopped scallions and sesame seeds as garnish.
Use a whole duck or duck breasts as the protein and introduce ingredients like orange zest and star anise into the glaze to complement the duck's rich flavor.
. Instead of honey, try using maple syrup or molasses for a deeper, earthier sweetness. . Incorporate a different fruit juice like pineapple or apple in place of orange juice for a subtler or more tangy glaze. . Add a splash of bourbon or rum to the glaze for an extra dimension of flavor.
Replace the ham with pork ribs, adjusting the cooking method to suit the cut. The glaze could integrate elements like apple cider vinegar and a touch of ketchup to balance the sweet and spicy flavors.
Opt for a high-quality, bone-in smoked ham. The bone will add more flavor to the ham as it cooks, and the fat layer will keep it moist.
Use a meat thermometer to ensure the ham reaches the safe internal temperature of 145°F (63°C).
Ensure the glaze has a good balance of sweetness, tanginess, and heat, using ingredients like honey or brown sugar, rice vinegar, and fresh chili or chili paste.
Deeply score the ham in a diamond pattern. This allows the fat to render properly and the glaze to penetrate the meat.
Make the glaze separately and reduce it to a syrup-like consistency before applying it to the ham.
Comments (0)