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!

TECHNIQUE TIP:

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.

SWAP OPTION:

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!

Ingredients

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

Method

  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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Social media

@judyjoochef Instagram profile imageWelcome to K-Viral Kitchen — where internet-breaking bites from Korea get the @judyjoochef treatment. 💥✨

Kicking things off with a personal fave: Pa-dak Jeon — a crispy spring onion & chicken pancake 🇰🇷 that’s equal parts crunchy, savory, and utterly craveable.

This dish went full viral after K-singer Lee Chan-won (@mee_woon_sanae) shared it on Korean TV — and trust me, one bite and you’ll be hooked too. Juicy chicken nestled into a spicy chili-studded batter, finished with fresh sexy scallions a tangy soy dipping sauce that sings.

📍 Ingredients via @koreafoodsuk 
🍳 Fried to perfection in my @hexclad go-to pan
💄 Glam by @jonesroadbeauty & @justbobbidotcom 
👩🏻‍🍳 Pro tip: Soak your scallions in ice water for that signature curl and drama— make them Sexy!

It’s comfort food with a crunch. Late-night munchies? Sorted.

#KviralKitchen #CrispyGoals #PaDakJeonPerfection #ScallionSwag #SeoulBites #JudyJooEats #DishesThatBrokeTheInternet #ChefLife #HexCladPartner #EasyKoreanFood #SnackAttack #LeeChanWonApproved #ASMRFood #StreetFoodStar #KRecipeReel #SeoulPlazaStyle3 hours ago via Instagram
@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood5 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes6 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar1 week ago via Instagram
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