Crispy Ham Ribs With Sorghum Mustard Glaze Recipes

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CHEF JOHN'S HONEY-GLAZED HAM



Chef John's Honey-Glazed Ham image

A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h50m

Yield 16

Number Of Ingredients 11

¾ cup water, or as needed
2 whole star anise
12 whole cloves, or more to taste
1 (7 pound) country-style ham
1 cup firmly packed light brown sugar
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 ½ teaspoons freshly ground black pepper
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
  • Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
  • Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 18.9 g, Cholesterol 97.3 mg, Fat 26.4 g, Fiber 0.3 g, Protein 34 g, SaturatedFat 9.4 g, Sodium 1918.7 mg, Sugar 17.7 g

CRISPY HAM RIBS WITH SORGHUM MUSTARD GLAZE



Crispy Ham Ribs With Sorghum Mustard Glaze image

Make and share this Crispy Ham Ribs With Sorghum Mustard Glaze recipe from Food.com.

Provided by Chuck Hughes

Categories     Pork

Time P4DT6h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 gallon water, warmed
2 cups brown sugar
1 1/2 cups kosher salt
1 1/2 ounces pink salt
2 slabs pork spareribs (about 6 pounds total)
3/4 cup sorghum
1/2 cup Dijon mustard
1 tablespoon yellow mustard seeds
1 1/2 teaspoons fish sauce
1/2 teaspoon ground black pepper
3 cups canola oil
2 teaspoons green onions, chopped

Steps:

  • For the ribs:.
  • Combine the water, brown sugar, kosher salt and pink salt in a large container. Stir until the sugar and salts are dissolved; let the mixture cool. Place the ribs in the brine and place a weight like a plate on top of the ribs to keep them submerged in the brine. Cover and refrigerate 4 to 5 days.
  • Remove the ribs from the brine and place in a smoker at 225 degrees F until almost tender, 5 to 6 hours. Refrigerate the ribs until cooled. Once cooled, cut between the bones to make single ribs.
  • For the sorghum mustard glaze:.
  • Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
  • To serve:.
  • Heat the oil to 350 degrees F in a deep fryer. Submerge the ribs in the oil and let them fry until crispy and hot, 4 to 5 minutes. In a large bowl, toss the ribs with the sorghum mustard glaze and transfer them to a platter. Garnish with green onions.

Nutrition Facts : Calories 3812.4, Fat 318.3, SaturatedFat 61.1, Cholesterol 518.8, Sodium 47709.5, Carbohydrate 137.2, Fiber 3.6, Sugar 107.2, Protein 106.5

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