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Teriyaki Glazed Ham
Rocco Fuhrman

Teriyaki Glazed Ham

Unlock a spectacular main course: tender, juicy Teriyaki Glazed Ham. A rich, glossy teriyaki coating delivers sweet and savory perfection. This high-protein recipe offers busy parents gourmet flavor with minimal fuss.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Asian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 (5-7 pound) fully cooked bone-in or boneless ham
  • 1/2 cup low-sodium tamari or coconut aminos
  • 1/4 cup erythritol or monk fruit sweetener
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon xanthan gum (optional)
  • Pinch of red pepper flakes (optional)
  • Sesame seeds (optional)
  • Fresh chopped green onions (optional)

Method
 

  1. Preheat your oven to 325°F (160°C). Position an oven rack in the lower-middle part of the oven.
  2. Score the surface of the ham in a diamond pattern, about 1/4 inch deep. Place the ham on a rack in your roasting pan.
  3. In a small saucepan, whisk together tamari, erythritol, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes. Bring to a simmer until sweetener dissolves.
  4. If using xanthan gum, whisk it in gradually, then simmer for another 1-2 minutes to thicken slightly.
  5. Bake the ham for 1 to 1.5 hours until it reaches 120°F (49°C).
  6. Remove from the oven and brush a generous amount of glaze over the ham. Return to the oven and continue baking, basting every 15-20 minutes until it reaches 140°F (60°C).
  7. Let the ham rest tented with foil for 15-20 minutes before carving.
  8. Garnish with sesame seeds and chopped green onions before serving.

Notes

Choose a fully cooked spiral-cut ham for maximum flavor absorption. Baste regularly for a caramelized crust. Don't skip the resting step for optimal juiciness.