As far as meats go, ham is among the healthiest and leanest. It’s the salty cure, layers of skin and fat, and, usually, sticky-sweet glaze that can often befall it. If you boil the ham rather than roast it, you’ll cut much of the salt and fat but keep it as moist and tasty as ever.
And instead of lathering on a sugary honey-baked glaze, we recommend this thin coat of spicy Sriracha—balanced with honey—to deliver a delicious, more complex punch to the already-rich meat.
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Makes 12 servings
- 1/4 cup honey
- 3 Tbsp Sriracha sauce
- 1 Tbsp soy sauce
- Juice of 1/2 lime
- 1 “city ham” (5 to 7 lbs; wet-cured and smoked, as opposed to dry-cured, prosciutto-like “country ham”)
How to make it
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.
Preheat oven to 375°.
Place ham in a shallow baking dish, brush with the glaze, and bake for 30 minutes. Let rest for 20 minutes.