Spiral sliced ham with those wonderful Chinese style flavors.
1/2 cup brown sugar firmly packed
1/2 cup honey
2 tbsp hoisin
1 tbsp soy sauce low sodium preferred
1.5 tbsp Shaoxing wine
1 tsp five spice optional
1 tsp white pepper optional
4 cloves garlic lightly smashed
4 slices ginger
3 lb bone-in spiral sliced ham at room temp, see notes for scaling
Heat the oven to 250°F and make the glaze: mix the brown sugar, honey, hoisin, soy sauce, Shaoxing wine, five spice, white pepper, garlic, and ginger in a small pot and heat over medium until it starts to bubble. Set aside.
Grab a roasting pan and fit it with a wire rack. Place 1 cup water in the roasting pan. Put the ham on the wire rack, cut side down, and brush the first coat of glaze on.
Bake, with a piece of foil on top, for 12-15 minutes per pound of ham until the ham is heated through to 130°F. While the ham is baking, brush the glaze on, every 20 minutes, until the ham is heated through. Our ham was 5 lbs and took about 1 hour.
When the inside of the ham is warmed through, turn the oven up to 450°F and brush on more glaze and continue to bake for 5-10 minutes, brushing with glaze every 2-3 minutes until deeply caramelized. Remove from the oven, let rest for 10-15 minutes and enjoy!