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 imageCooking at Tottenham H-Club again for the VIP season ticket holders!  Super fun and challenging— basically serving 500 people in about 90 mins.  Love it! 
And we are spreading the love Korean flavors to the Premier League! 
We served up Korean fried prawns, yuzu cured salmon, doenjang butter garlic knots, truffle jap chae noodles, bulgogi skewers, kalbi steak with kimchi béarnaise, green tea cheesecake, chocolate lava cake with soy sauce caramel, vegan donuts, and more…
Such a fun time with the team of chefs there under the illustrious Mark Reynold’s reign @regionallondonchef.
And, what a game… Tottenham always keeps us on our toes.  They won it in the end, woohoo!! 
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And remember, the Kimchi fun doesn’t stop here. Mark your diaries for September 25th - October 14th to visit Seoul Bird Canary Wharf and indulge in the above dishes AND our K-Stack Chicken Burger, now featuring a spicy Jongga Kimchi twist! 🍔

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@judyjoochef Instagram profile imageThrilled to be spotlighted in @Sheerluxe where I delve into the items that have become staples in my kitchen and dining rituals.

I’ve always believed in using quality ingredients, which is why the Isle of Wight tomatoes @iowtomatoes and Jazz apples @jazzappleuk are go-tos for me. For those plant-based moments, @Pulmuone’s tofu and @protempehuk never fail to impress.  And, of course I always have some kimchi in my fridge.  When I do not have time to make my own I will grab a jar of Jongga Kimchi @jongga.official.

The magic, sometimes, is in the seasoning. A splash of Greek and Italian extra virgin olive oil, especially the Manayi @manayioliveoil organic Cypriot olive oil, a sprinkle of @MaldonSalt sea salt crystals, or a dab of Moutarde de Meaux Pommery mustard can transform a dish @MoutardeMeauxPommery.  And, don’t forget the hot sauce– I am known to slather @Tabasco on everything! 

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My snacking favorites – Subarashii Kudamono dried Asian pears @SubarashiiKudamono, macadamia nuts from Carpo @carpoworld, Torres Black Truffle potato chips @PatataFritasTorres potato, and the addictive @TheSkinnyPop popcorn.

For frozen treats 😍 @LittleMoonsMochi – I’m hooked on the coconut ones, @Bibigo for the best dumplings, and @HackneyGelato – I like their Clotted Cream and Strawberry flavor.

London’s culinary scene is vast, but these have truly found a place in my heart and kitchen. Dive deeper into the feature on @Sheerluxe for more details. (link in my bio!)

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Ever wonder about the journey of Spam in Korea? It’s a tale of war, luxury, and cultural transformation. Each bite carries a narrative, and it’s amazing how food can connect histories and cultures. 

Shoutout to @MrWesleyDixon for hosting and letting me share these culinary tales. 

Dive into our chat and more at #ConversationsAtTheSaltLine. 🌎
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