Suvie is the perfect environment to cook ham in. The close quarters and ample moisture ensure the ham never dries out. We slow cook the ham to thoroughly warm it through and then brush it with a sweet and sour glaze, flavored with 5-spice powder. You can double this recipe by cutting a six pound ham in half and dividing it between two Suvie pans, but we don’t recommend hams any larger, as they are unlikely to fit in Suvie.
5 Spice Roast Ham
- 1 small (3 lb) cooked boneless ham half
- ½ cup water
- ½ cup brown sugar
- 1 tbsp corn syrup
- ½ cup apple cider vinegar
- ½ tsp ground black pepper
- ¼ tsp five-spice powder
1) Trim ham as needed to fit into a Suvie pan. Place pan in Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hours
2) About 30 minutes before the ham is done cooking, prepare the caramel. In a medium saucepan, combine the water, brown sugar, and corn syrup. Cook on medium-high heat until golden, about 6 minutes, swirling the pan occasionally. Reduce heat to low and cook until 360°F and dark amber, about 2 minutes more. Remove from heat and slowly whisk in the vinegar (the caramel may clump around the whisk, but will reincorporate as it heats back up). Add black pepper and 5 spice powder. Return saucepan to medium high heat and cook for 3-5 more minutes or until bubbling and thick. Set aside.
3) Remove pan from Suvie. Pour off any liquid into a medium bowl. Brush ham with half the glaze and return pan to Suvie. Broil ham for 10 minutes or until brown and fragrant. Whisk reserved cooking liquid and remaining caramel together. Remove ham from Suvie, transfer to a cutting board, and cut into slices. Transfer to a serving platter and drizzle with extra sauce before serving.
Nutritional Information per serving (6 servings per recipe): Calories 330, Total Fat 7g, Total Carbohydrates 24g, Total Sodium 2040mg, Total Protein 44g.