General Tso's Glazed Ham

Name: General Tso's Glazed Ham with Molasses
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 (8-10 lb) spiral-cut ham; 1/2 cup molasses; 1 tbsp ginger paste; 1/2 cup soy sauce; 1 cup low-sodium chicken broth; 2 tbsp rice vinegar; 1 tbsp garlic powder; 1 tsp red pepper flakes; 2 tbsp hoisin sauce; 2 tbsp molasses, for final glaze

This General Tso's Glazed Ham combines a traditional spiral-cut ham with a sticky, umami-rich glaze of molasses, soy sauce, ginger, and hoisin, creating a bold Asian-American fusion perfect for holiday tables.

🌍American 🏷️Glazed ham 🏷️Ham 🏷️Holiday recipe 🏷️Easter General tso

🏷️

🏷️Molasses

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gidsgidsonTikTok

Total

1h 5m

Servings

12

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by gidsgids

-0:00

gidsgidsonTikTok

Ingredients

1 (8-10 lb) spiral-cut ham
1/2 cup molasses
1 tbsp ginger paste
1/2 cup soy sauce
1 cup low-sodium chicken broth
2 tbsp rice vinegar
1 tbsp garlic powder
1 tsp red pepper flakes
2 tbsp hoisin sauce
2 tbsp molasses, for final glaze

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Instructions

1
In a large bowl, combine molasses, ginger paste, soy sauce, low-sodium chicken broth, rice vinegar, garlic powder, red pepper flakes, and hoisin sauce. Whisk until well combined to create the basting sauce.
2
Place the spiral ham on a wire rack set inside a foil-lined baking sheet.
3
Using about half of the prepared sauce, baste the ham thoroughly, making sure to get the sauce in between the slices.
4
Bake the ham for 45 minutes, basting with more sauce every 10 minutes. (Note: Oven temperature was not specified, 325°F is standard for reheating cooked ham).
5
After 45 minutes, remove the ham from the oven. Carefully pour the pan drippings into a separate bowl.
6
Add 2 tablespoons of molasses to the pan drippings and stir to create the final glaze.
7
Brush the final glaze all over the ham.
8
Return the ham to the oven and bake until the glaze is caramelized and has developed a deep color.
9
Remove from the oven, let rest briefly, then slice and serve.

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Tips & Notes

Pro tips

Score the ham's surface in a crosshatch pattern before glazing to help the glaze adhere and caramelize evenly during baking.
Apply the glaze in multiple thin coats in the last 45 minutes of cooking, brushing every 15 minutes, to build a glossy, sticky exterior without burning.
Use low-sodium chicken broth to control salt levels—the soy sauce and hoisin already contribute significant sodium.
Let the ham rest 10 minutes before carving so the glaze sets and slices hold together cleanly.

Substitutions

Soy sauce → tamari or coconut aminos (for gluten-free; use 1:1 ratio)
Ginger paste → fresh grated ginger, minced garlic, or ground ginger (1 tsp ground ginger if fresh unavailable)
Hoisin sauce → oyster sauce or sweet bean paste (same quantity for similar umami depth)
Rice vinegar → apple cider vinegar or white vinegar (1:1 ratio; rice vinegar is milder, so taste and adjust if needed)

Storage & make-ahead

Store leftover ham covered in the refrigerator for up to 4 days. Reheat gently in a 325°F oven with additional glaze, or slice and warm in a skillet.

Common Questions

Can I make the glaze ahead of time?

Yes. Prepare the glaze (molasses, soy sauce, broth, rice vinegar, ginger, garlic powder, pepper flakes, and hoisin) up to 2 days ahead and refrigerate. Warm before brushing onto ham.

How do I know when the ham is done?

Bake until the internal temperature reaches 140°F for a pre-cooked spiral-cut ham. The glaze should be caramelized and sticky on the exterior.

What's the best way to reheat leftover ham?

Wrap slices in foil and warm in a 325°F oven for 10–15 minutes, or microwave on 50% power. Brush with leftover glaze to restore moisture and shine.

Can I substitute the molasses?

Yes. Use an equal amount of honey, brown sugar (dissolved in water), or dark corn syrup. Molasses gives the deepest color and richness, but these alternatives work well.