Directions

1. Preheat the Oven: Preheat your oven to 160 °C (320 °F). Place the oven rack low enough to fit the ham.

2. Prepare the Ham: Remove any plastic packaging or netting from the cooked ham. Using a sharp knife, carefully cut off the tough rind/skin layer, leaving the fatty layer intact. Score the fat in a crosshatch diamond pattern (about 2–3 cm wide). This allows the glaze to penetrate and creates a beautiful presentation. Transfer the ham to a roasting pan. Pour about 1/4 cup of water into the bottom of the pan to prevent drippings from burning and to keep the ham moist during roasting. (If desired, you can also stud a few whole cloves into the ham fat for extra aroma, though the five-spice will provide similar notes.)

3. Make the Char Siu Glaze: In a bowl, combine 1 cup of Lee Kum Kee Char Siu, 2 tbsp soy, 2 tsp five-spice, 2 tbsp honey, 1 tbsp Shaoxing cooking, 1 tsp sesame, the minced garlic, and grated ginger. Whisk everything together until you have a thick, uniform glaze. (The char siu sauce provides a base of sweet and savoury spice, while soy sauce adds depth, honey intensifies the sweetness for that sticky lacquer, and Shaoxing wine contributes a subtle complexity.)

4. Glaze the Ham (Initial Coating): Brush a generous layer of the char siu glaze all over the scored ham, making sure to get it into the cuts and on all sides. Tip: If the ham is very large and bone-in, you can also flip it onto its side to brush the bottom. Reserve the remaining glaze for basting.

5. Roast and Baste: Place the glazed ham in the preheated oven and roast at 160 °C. Plan on roughly 15–20 minutes of roasting time per kilogram of ham (about 1.5 to 2 hours total for a 4–5 kg ham) since it’s already cooked – the goal is to heat it through and caramelise the glaze. Every 15–20 minutes, pull out the pan and baste the ham: brush on another layer of the char siu glaze (reheat or stir the glaze if it thickens). The frequent basting will build up a shiny, flavourful coating. Rotate the pan occasionally for even colouring. If you notice the glaze or edges starting to brown too quickly, loosely tent the ham with foil and continue roasting until done.

6. Finish the Glaze: For the final 10 minutes of cooking, you can increase the oven temperature to 200 °C (390 °F) or switch on the grill/broiler on high. Watch carefully and let the glaze bubble and caramelise to a deeper reddish-brown char siu finish, but avoid burning (the sugars in the glaze can scorch fast at this stage). This step gives that sticky, BBQ-like crust. Remove the foil (if used) during this final blast to allow the top to colour nicely. Note: The ham is done when it is heated through (internal temperature around 60 °C/140 °F in the center) and beautifully glazed.

7. Rest and Carve: Remove the ham from the oven and let it rest for about 10 minutes before carving. This brief rest helps the juices settle. Transfer the ham to a serving platter or cutting board. To carve, use a sharp knife to cut slices against the grain of the meat. You can carve thick slices for dinner portions or thinner slices if serving on a buffet.

8. Garnish and Serve: Drizzle any pan drippings or extra glaze over the sliced ham for extra flavour. Sprinkle the ham with toasted sesame seeds (optional) for a nice nutty accent and a bit of visual flair. Carve only as much as you need and leave the rest of the ham covered to retain moisture. Serve your char siu-glazed Christmas ham warm, as the star of your festive meal. This East-meets-West ham pairs well with both traditional sides (like roast vegetables or potatoes) and Asian-inspired sides (try fried rice, steamed buns, or an Asian slaw). Enjoy the mingling of familiar smoky-sweet ham with the exotic spice of the char siu glaze in each bite!