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Hot Honey Glazed Kurobuta Ham with Scalloped Potatoes

Nathan Michael & Julia Flowers

Servings

A crowd

Prep Time

20 minutes

Cook Time

2.5 hours

Calories

4978

Cuisine

American

Category

Holiday & Special Occasion

Sweet heat meets holiday-worthy indulgence in this Hot Honey Glazed Ham, made unforgettable with the rich flavor and buttery texture of a Snake River Farms Half Bone-In Kurobuta Ham. The glaze is where the magic happens—infused with floral honey, citrus brightness, and the fiery depth of a scotch bonnet chile. As the glaze caramelizes over the scored fat, it creates a lacquered crust that crackles with flavor. Paired with creamy scalloped potatoes or your favorite classic sides, this showstopping ham is equally perfect for special gatherings or an unforgettable Sunday roast.

Hot Honey Glazed Kurobuta Ham with Scalloped Potatoes

Ingredients

  • 1 SRF Half Bone-In Kurobuta Ham
  • 1/2 cup honey
  • 1 scotch bonnet chile, thinly sliced
  • 1 teaspoon fennel seeds, crushed

  • zest of 1 navel orange

  • kuice of 1/2 navel orange

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  • 1 tablespoon butter (for greasing)
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tablespoon garlic powder
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon black pepper
  • 3 teaspoons Diamond Crystal Kosher Salt

  • pinch of nutmeg

  • 4 lbs Yukon Gold potatoes, peeled and sliced 1/8" thick with a mandolin
  • 8 oz Gruyère cheese, freshly grated

Directions

  1. Preheat the oven to 325°F.

  2. Place the ham fat side up, cut side down, on a rack in a roasting pan.
  3. Using a sharp knife, score the fat in a shallow crisscross pattern, about 1/4 inch deep and spaced 1 inch apart.
  4. Add 1 cup of water to the bottom of the roasting pan and roast the ham for 20 minutes per pound, or until the internal temperature reaches 140°F.

  5. About 30 minutes before the ham is done, prepare the glaze: In a small saucepan over low heat, combine honey, sliced scotch bonnet, crushed fennel seeds, orange zest, and orange juice. Simmer, stirring occasionally, for 5 minutes, then remove from heat.

  6. Brush half of the hot honey glaze generously over the ham, making sure it seeps into the scored fat.
  7. Once the ham reaches 140°F, remove it from the oven and brush with the remaining glaze. Let it rest for 20 minutes before slicing and serving.

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  1. Preheat the oven to 375°F.

  2. Grease a 9x13-inch baking dish with butter and set aside.
  3. In a large Dutch oven, combine the milk, heavy cream, garlic powder, thyme, black pepper, kosher salt, and nutmeg. Stir to combine.
  4. Add the sliced potatoes to the pot and bring to a simmer over high heat, stirring occasionally. Once simmering, stir gently for 1 minute, then remove from heat and let cool for 10 minutes.
  5. Using a slotted spoon, transfer 1/3 of the potatoes into the prepared baking dish and top with 1/3 of the grated Gruyère. Repeat layering twice more.
  6. Spoon most of the remaining cream mixture over the top and finish with the last of the cheese. Cover with foil and bake for 40 minutes.
  7. Remove the foil and continue baking for 20–30 minutes, or until the top is golden and a knife slides easily through the center.

  8. Let rest for 20 to 30 minutes before serving.