Truth is, ham is a pretty lean, healthy meat. It’s the salty cure, layers of skin and fat, and, usually, sticky-sweet glaze that ruin it. But if you boil the ham rather than roast it, you’ll cut much of the salt and fat—and it’ll still be as moist and tasty as ever.
Instead of lathering on a sugary honey-baked glaze, we recommend this thin coat of spicy Sriracha—balanced with honey—which will deliver a delicious, more complex punch to the already-rich meat.
Ingredients
1⁄4 cup honey
3 tbsp Sriracha sauce
1 tbsp soy sauce
Juice of 1⁄2 lime
1 3-7lb “City ham,” wet-cured and smoked, as opposed to dry-cured, prosciutto-like “country ham”
Directions
In a small bowl, mix together honey, Sriracha, soy sauce, and lime juice; set aside.
Place ham in a stockpot; add water to cover. Bring to a boil, then discard and replace the water and bring to a boil again. Reduce heat; simmer for 15 minutes per pound. Drain and remove the skin and external fat.
Heat oven to 375°F. Place ham in a shallow baking dish, brush with the Sriracha glaze, and bake for 30 minutes. Let rest for 20 minutes.
