This five-spice roast ham is glazed with a sweet and sour caramel sauce and slow-cooked in the Suvie for exceptional moisture retention. The aromatic five-spice powder adds an Asian-inspired depth that transforms a classic ham into a show-stopping centerpiece.
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Trim ham as needed to fit into a Suvie pan. Place pan in Suvie, input settings and cook now. Bottom Zone: Slow Cook on High for 2 hours
About 30 minutes before the ham is done cooking, prepare the caramel. In a medium saucepan, combine the water, brown sugar, and corn syrup. Cook on medium-high heat until golden, about 6 minutes, swirling the pan occasionally. Reduce heat to low and cook until 360°F and dark amber, about 2 minutes more. Remove from heat and slowly whisk in the vinegar (the caramel may clump around the whisk, but will reincorporate as it heats back up). Add black pepper and 5 spice powder. Return saucepan to medium high heat and cook for 3-5 more minutes or until bubbling and thick. Set aside.
Remove pan from Suvie. Pour off any liquid into a medium bowl. Brush ham with half the glaze and return pan to Suvie. Broil ham for 10 minutes or until brown and fragrant. Whisk reserved cooking liquid and remaining caramel together. Remove ham from Suvie, transfer to a cutting board, and cut into slices. Transfer to a serving platter and drizzle with extra sauce before serving.
Store leftover ham in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven (covered) with a little water to maintain moisture, or slice and warm briefly in a skillet.
Suvie cooker · meat thermometer · basting brush
Yes. Roast the ham at 325°F, covered, for about 15–20 minutes per pound. Apply the glaze every 20 minutes in the final 45 minutes. The Suvie's precise steam control ensures more even moisture, but a covered traditional oven will work.
Five-spice (typically star anise, cloves, cinnamon, Sichuan pepper, and fennel) adds warm, slightly sweet, and licorice-forward notes that complement the caramel glaze and give the ham an Asian-inspired character.
The exterior should be caramelized and sticky, and the ham should reach an internal temperature of 140°F (already cooked boneless ham just needs heating through). Baste with glaze every 20 minutes in the final stage.
Yes. Mix the brown sugar, corn syrup, apple cider vinegar, water, pepper, and five-spice powder up to 24 hours ahead. Store in an airtight container and apply when cooking.
A 3 lb boneless ham half serves 6–8 people as a main course with sides. Plan for roughly 6 oz per person.
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