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Sticky Asian Ham

Image for Sticky Asian Ham


Serves 6-8


Prep Time

5 minutes


Cook Time

3 hours 37 minutes


Total Time

3 hours 42 minutes

kikkoman products used:


For ham
1 fresh ham (about 5 ½ pounds)
¼ cup black peppercorns
2 bay leaves
2 tablespoons fresh ginger, finely grated
2 star anise
1 large handful of cloves, divided

For sticky glaze
2 cloves garlic, thinly sliced
½ orange, zested and juice reserved
⅔ cup honey
1 ½ cups brown sugar
1 teaspoon Chinese five-spice powder
½ cup Kikkoman® Soy Sauce
Kosher salt and freshly ground black pepper
Orange slices, for garnish


  1. Cook the ham in a large stockpot of water for 30 minutes over medium heat. Remove from the pot and discard the salted liquid.
  2. Place the ham in a large, clean stockpot and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise, and half the cloves and bring to a boil, then turn down the heat to a simmer. Cook for 25 minutes per 1 pound of ham.
  3. About 30 minutes before ham is done cooking, preheat the oven to 425°F. Mix the ingredients for the glaze in a small pan and bring to a simmer over medium heat until sugar has dissolved, then simmer for 20-25 minutes until reduced and thickened.
  4. Remove the ham from the water and pat dry with paper towels. If the ham has a net, remove it now. Use a sharp small knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross. Pour the glaze evenly over the meat, reserving what you don’t use for dipping sauce. Place the ham in the oven and cook for 20 to 25 minutes, or until the top begins to caramelize.
  5. Remove from the oven, tent for 10 minutes, then slice and serve with orange slice garnish!


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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