The two-time Top Chef winner not only shared the importance of ham during the holidays, but also provided helpful tips for avoiding common cooking mistakes and drew inspiration from childhood traditions. I've published the recipe I got.
Chef Kar-wai “Buddha” Lo won back-to-back seasons of “Top Chef” in 2022 and 2023, making him the show's first two-time winner.
“Ham has a history as a preserved food, a tradition that is particularly strong in Chinese culture,” Lo told FOX News Digital. “As the holidays fall in the winter, it is too cold to get fresh meat, so pigs are usually slaughtered in the fall and salted to preserve the meat, making it a perfect meal for the winter season. Ta.”
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Born in Australia to a Hong Kong-born father and Malaysian mother, Lo grew up around kitchens. He first learned to cook at his parents' Chinese restaurant and started working at the age of 12.
It's also where Lo, who now lives in New York, learned how to perfect the holiday ham.
Buddha Lo was born in Australia to a Hong Kong-born father and Malaysian mother, and is a two-time Top Chef winner. “Ham has a history as a preserved food, a tradition that is particularly strong in Chinese culture,” he says. (David Moir/Bravo via Getty Images)
Lowe said ham is the perfect meat for the holidays because it is “available to most families, can be eaten by large groups, and serves as a beautiful centerpiece to share at the table.”
But cooking ham can be complicated, he says.
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“One of the main challenges in cooking ham, compared to other meats, is that it's not something that can be cooked year-round,” Lo says.
“Ham is usually associated with the holidays, like pumpkin pie, so many people only cook it once or twice a year and don't have enough practice to master it,” he says. I did.
“Additionally, ham often requires a larger oven than other meats, which can be difficult.”
“The real goal is to warm the center of the ham to a certain temperature.”
Lowe said there's a common misconception about how long a ham should be in the oven.
“Unlike a steak, where you can aim for medium-rare, or a turkey, which needs to be fully cooked, ham is already fully cooked,” he said. “The real goal is to warm the center of the ham to a certain temperature.”
Glazing the ham can also complicate matters.
“People often have trouble achieving the right consistency of glaze,” says Lo. “Since this technique is not used regularly, it can be difficult to control the oven temperature and keep the glaze from burning.”
Lo's Holiday Honey, Soy and Chili Glazed Ham is inspired by the flavors of the two-time Top Chef winner's youth. (Buddha Lo)
5 common mistakes when cooking ham
Lo shared five common mistakes when cooking ham and offered some tips to avoid them.
1. Forgetting to peel before scoring
“Be sure to remove the skin from the ham before making the cuts and adding the cloves,” he said.
“The slits allow the glaze to absorb directly into the meat, improving both flavor and presentation. Don't throw in the skin; it's a delicious addition to the stuffing.”
2. Bake the glaze
“Caramelizing and browning are two completely different things, but people often end up doing the latter,” Lo says.
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“To avoid this common mistake, we recommend using a sugar thermometer to monitor the temperature of your sugar,” he added. “These thermometers are especially useful because they are designed to read higher temperatures than meat thermometers, making them ideal for sugar and caramel.”
3. Applying the glaze too quickly
“Sugar is cooked differently than meat,” he said.
“If you apply the glaze first, the center of the ham will burn before it reaches the desired temperature. Instead, bake the ham for about 20 minutes, then apply the glaze and return it to the oven.”
4. Don't let your ham rest
“Most of the hams sold in the U.S. are already cooked, so they don't need to be in the oven as long as you might think,” Lo says.
“No one likes dry meat. Cook the ham until it reaches an internal temperature of about 140 degrees Fahrenheit, then remove and let it rest. The residual heat will continue to cook the ham. This will allow the glaze to set. A beautifully hardened film is formed.
Lowe says there's a common misconception about how long a ham should be in the oven. (St. Petersburg)
5. Overcooked
“Bake the ham at a moderate temperature. Bake slowly at a low temperature to ensure the internal temperature reaches the target without drying out the meat,” he said.
“If desired, you can add more heat at the end to complete the caramelization of the glaze.”
Recipe for ham with honey, soy and chili by Buddha Raw
Loh said the secret ingredient in this “amazingly delicious dish”, inspired by the flavors he grew up with, was the Lee Kum Kee Chili Crisp oil used to make the glaze. Ta.
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“Unlike other chili crisps, this one is packed with spiciness and flavor,” he said. “By combining honey, sugar, and special soy sauce, the sweet and spicy glaze brings out the richness of the prosciutto, creating a delicious finish.”
ham ingredients
4 to 5 pounds spiral-cut boneless ham (or bone-in, if desired)
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1 cup chicken stock (or water to keep the ham moist while baking)
glaze material
1 cup honey
1/4 cup brown sugar
1 tbsp Leekumukhi Chilli Crisp Oil
Lee Kum Kee Premium Soy Sauce 1 tablespoon
30-40 whole cloves for sprinkling the ham
This honey-, soy- and chili-crusted ham “packs a lot of heat.” Mr Lo said his special ingredient is Lee Kum Kee Chilli Crisp Oil. (Buddha Lo)
direction
prepare the ham
1. Preheat oven to 325 degrees Fahrenheit.
2. Place the ham cut side down in the roasting pan.
bake ham
3. Add the cloves to the ham, 1 inch apart.
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4. Add 1 cup of chicken stock (or water) to the pot to keep the ham moist.
5. Bake the ham uncovered for 20 minutes.
Prepare the glaze
6. Once the ham is done baking, transfer the stock to a bowl and prepare the glaze.
7. Combine honey and brown sugar in a medium saucepan. Heat the mixture to 240 degrees Fahrenheit until it turns a deep caramel color.
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8. Carefully stir in the reserved stock, soy sauce, and chili crisp oil and bring to a boil. Simmer for 5 minutes until the glaze thickens slightly.
glaze the ham
9. Pour the glaze generously over the ham.
10. Return the ham to the oven and bake for another 30 minutes, brushing with the glaze every 10 minutes. The ham is ready when a meat thermometer inserted into the thickest part registers 140 degrees Fahrenheit.
serve ham
11. After removing the ham from the oven, let it rest for a few minutes.
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12. Slice the ham and drizzle the remaining glaze over the slices before serving. enjoy!
This recipe belongs to Buddha Lo and was shared with Fox News Digital.
