By Marcus Samuelsson | December 12, 2013

(Photo by jules:stonesoup)

(Photo by jules:stonesoup)

In Sweden, it is customary to serve a glazed ham at Christmas. This is my take on Christmas ham, pulling inspiration from South and Southeast Asian flavors.

Adapted from New American Table.

Tamarind-Glazed Ham

Servings: 8
Total Time: 1H20M


  • 1 c tamarind juice
  • 1 tbsp tamarind paste
  • 1 tbsp light brown sugar
  • 1-in piece ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 tbsp honey
  • 2 tbsps bread crumbs
  • 1 egg yolk
  • 1 tbsp ketjap manis
  • 1 1/2 tbsps sweet mustard
  • 1/2 tsp wasabi
  • 1 tsp garam masala
  • 1 tsp salt
  • 8-lb smoked and cooked ham, with bone in
  • 20 cloves


Preheat the oven to 350ºF.

To make the tamarind glaze, combine the tamarind juice and tamarind paste in a large saucepan and bring to a boil over high heat. Add the brown sugar, ginger and garlic and bring to a simmer; cook for 15 minutes. Remove from heat and set aside to cool. Stir in the honey, bread crumbs, egg yolk, mustard, wasabi, garam masala and salt.

Place the ham in a roasting pan. Score the fat on the ham in a checkered pattern. Stick cloves sporadically throughout the fat of the ham. Brush the tamarind glaze over the ham and bake for 40 minutes, basting with glaze every 20 minutes. Increase oven temperature to 400°F and bake for another 20 minutes.

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