lorraine’s asian ham

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We had Nigella’s ham (Coke-flavoured) & all the basics some weeks ago – now it’s Lorraine’s ham (Asian flavoured): we’ll become masters of ham production soon!

There are lots of versions how to make a cooked & grilled ham (I think!). Lorraine Pascale published her Asian style ham in her first cookbook (pls refer to my food books )… & I tried it – successfully!


Yes – it’s gleaming & sticky, it’s spicy & sticky, it’s fruity & sticky!

I presume that all of you read about the basics – so we can take the shortcut to today’s ham.


1st step: cooking the ham – we need:

  • a mild-cured ham
  • peppercorns
  • bay leaves
  • ginger
  • star anise
  • cloves
  • lemongrass
  • chili
  • … & of course: water!

(Think of soaking the cured ham overnight if it’s very salted!)

We put the ham (skin side down) in a fitting pot, add enough water to cover the ham & add all the spices.


We bring it to a boil (about 15 min) & let it simmer for about 90 min because the ham is about 1.500 gr.
(Remember: you’ll need about 60 min per 1.000 gr of ham…)

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After the cooking session we save the ham from the water, cut off the skin – carefully(!), but make sure that about 5 mm of the fat layer remain. (I was obviously a little careless as you see…).

Cut a diamond pattern in the fat layer & plug a clove in each crossing.


2nd step: the glaze!


We need:

  • brown sugar
  • orange peel
  • orange juice
  • honey or sugar beet syrup
  • chili
  • 5-spices-powder
  • soy sauce
  • garlic.

Everything is mixed & cooked for about 20-30 min to resolve the sugar; then the glaze is distributed generously over the ham.




Either let the ham rest for some hours or overnight or preheat the oven (200 degrees C) w/ fan.

Bake the ham for about 30 min. You may increase the heat to 220-240 degrees C during the last minutes…


I admit that the ham seems rather “black & burnt”: it’s because I was a little dis…trac…ted… during the final 5 min resp. I should have watched the oven more systematically… ok: damage done, but there’s always a solution: I scraped off the worst burnt spots!


The result was delicious & flavorful & spicy & sticky…


lorraine’s asian ham

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Servings: 6-8

lorraine’s asian ham

We had Nigella's ham (Coke-flavoured) & all the basics some weeks ago - now it's Lorraine's ham (Asian flavoured): we'll become masters of ham production soon!


  • about 1.500 gr mild-cured ham (my chunk was 1.480 gr exactly!)
  • for the cooking:
  • 1 tablespoon peppercorns (mixed)
  • 2 bay leaves
  • a piece of fresh ginger (5-6 cm)
  • 2-3 star anises
  • 1 tablespoon cloves
  • 2 dried chilis
  • dried lemongrass (10-15 stems) OR fresh lemongrass (2-3 stems)
  • for the ham:
  • cloves for the crossings
  • for the glaze:
  • 2 cloves of garlic
  • juice of half an orange (about 50-60 ml)
  • peel of half an orange OR 2 packets sugared orange peel
  • 125 gr honey OR sugar beet syrup
  • 175 gr brown sugar
  • 1 dried chili
  • 1 teaspoon 5-spices powder
  • 100 ml soy sauce
  • salt & pepper

How to...

  1. Soak the cured ham overnight if too salty.
  2. Put the ham skin down in a fitting pot & cover w/ water.
  3. Add all the ingredients for the ham.
  4. Bring it to a boil & let it simmer for about 90 min.
  5. Remove the ham from the pot & cut off the skin & most of the fat layer (about 5 mm fat layer should remain!).
  6. Make a diamond pattern.
  7. Put a clove in each crossing.
  8. Mix the ingredients for the glaze in a pot & bring it to a boil.
  9. Let it simmer about 20-30 min.
  10. Distribute it generously over the ham.
  11. Preheat the oven to 200 degrees C.
  12. Put the ham in the oven for about 30 min.
  13. Enhance the temperature to 220-240 degrees C for the last 5 min & watch the ham(!).
  14. Take the ham out of the oven & enjoy (hot or cold!).


Prep Time: includes preparation of the ham before cooking & after cooking.

Cook Time: It's 15 min for bringing to a boil & 90 min cooking & another 15 min for preheating & 30 min in the oven. Cooking the glaze is not included!

Cooking time will change if the chunk size changes.

Serving Size: it's as main course for dinner.

Ginger: don't waste time with peeling or grating - just cut the ginger in some bits.

Garlic: press it w/ a garlic press.




…& never forget to pick the cloves w/ a tweezer!!!

Why is the glaze so dark?
It’s primarily because of the soy sauce – also the sugar beet syrup is brown (darker than honey…).

Concerning the flavoured cooking liquid: you can use it as you like – we talked about it last time.

In general there are the same options for serving & further processing for the Asian ham as there are for the Coke ham: difference comes only by the flavour!


The businesswoman with too many office hours thinks

Yes – I agree. It’s nice to have alternatives – as always. I wonder what other flavour possibilities are out there…



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