Grilled Ham with Gochujang Glaze
So, can we have the Gochujang ham yet?
My wife ran across this recipe from chef Edward Lee in the newspaper a while back. Since then, she asks if we can have Gochujang ham about once a month.
I may be a bit slow, but requests from the wife sink in eventually. This one is for my sweetie – grilled ham with gochujang glaze.
As with turkey, I like to roast ham in my grill. It’s not just because I’m a grilling fanatic. 2 A ham – even a half ham like I’m using here – weighs 10 pounds, and takes up most of my oven. Moving the ham to the grill leaves the oven free for side dishes.
Recipe: Grilled Ham with Gochujang Glaze
Inspired by: Holiday Ham with Heat by Alison Ashton and chef Edward Lee
- Grill (I love my massive 6 burner Weber Summit grill).
- 9 by 13 aluminum foil pan (or grill-safe enameled steel roasting pan)
- This is a BIG ham – it will serve a crowd. Even then, I save the bone for ham and bean soup, and use the leftovers for sandwiches.
- Don’t use a spiral sliced ham with this recipe – the pre-slicing lets all the juices leak out while the ham is heating. Most spiral sliced hams recommend serving straight from the refrigerator for this reason.
- I recommend bone-in ham because I’m a bone-in kind of guy, and I get a less processed ham that way. (From least to most processed: “Ham”, then “ham with natural juices” are the best options; at my local grocery store, “ham with natural juices” is the best I can do. Next down is “ham with water added”, and the worst case scenario is “ham and water product”, which tends to look like a square loaf.) Now, I’m a ham snob – I like my pork minimally processed – but this recipe will work with any ham.
- The downside to bone-in ham is carving around the bone. The bone is usually on one side of the ham, so I carve the other side first to get nice, big slices. Then I cut the rest of the ham away from the bone in largeish chunks, and carve those (or save them for later for ham salad or pea soup.)
- Want to cook the ham on a charcoal grill? See my “Rotisserie Ham with Orange and Honey Glaze” for indirect medium-low setup options; then, instead of using the rotisserie, put the grill grate back on and continue with the “Cook the ham” step.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.