Gochujang-Honey Glazed Ham

AS seen on Today show!

I love this recipe because it is a recipe that keeps on giving — you can reinvent it in so many ways. You can make amazing sandwiches with it with a really crusty bread. You can also add it to fried rice, soups, chili, omelets, and really anything. It is so good with so many types of things. Last time I made it, I ate it for almost 2 weeks after!


Adding water to the bottom of the pan helps to ensure the ham reheats evenly and stay moist and juicy as opposed to drying out. Covering the ham with heavy duty foil also prevents it from drying out, helps to heat it more evenly, and prevents the outside from burning.


Instead of using honey, you can use maple syrup, and feel free to add more sweetener to taste the sweeter you want your ham. You can also swap out the kind of soda you are using. If you don't have a cola on hand, you can use a lemon-lime soda, or any other flavor soda you like!


Serves 10

  • 1 (8- to 9-pound) bone-in fully cooked smoked good quality ham, butt half
  • 1 cup gochujang
  • 3/4 cup honey, plus more to taste
  • 6 tablespoons cola


  1. Take the ham out of the fridge about 1 hour before cooking.
  2. Preheat oven to 325 F and position the rack to the lowest level. Line a roasting pan with foil and fit pan with a rack. Add just enough water to cover the bottom of the pan.
  3. Remove the ham from the packaging and dry off well with paper towels. Place on a large cutting board and score the surface of the ham in a crisscross pattern, about 1/4 inch deep and making 1-inch squares. Place the ham, flat side down, on the rack. Cover loosely with a sheet of heavy-duty foil and bake for 1 hour, adding more water if necessary.
  4. Meanwhile, in a medium bowl, whisk together the gochujang, honey and cola until fully incorporated. Taste and add more honey if you like.
  5. Remove foil. Brush 1/2 cup gochujang glaze all over the ham, getting as much glaze into the scored cuts as possible. Reserve the leftover glaze for basting.
  6. Bake the ham, brushing with glaze every 15 minutes, until a thermometer inserted in the thickest part of the ham registers 135 F, about 1 hour and 30 minutes. Loosely tent the ham with foil if the ham begins to get too dark or burn.
  7. Once the ham in the thickest part registers 135 F on a thermometer, remove from oven. Brush with more glaze generously and serve.

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@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
Thank you @toryburch for my stellar outfit!
#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth4 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)16 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 


#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram