- 8 - 10 lb. bone-in leg of ham (uncooked)
- ¾ cup this little goat went to tokyo
- ¾ cup brown sugar
- 2-3 tsp sambal oelek
- kosher salt
- 2 tbsp salted butter
- 1 hour prior to cooking, remove ham from the refrigerator. Preheat the oven to 325 degrees and place an oven rack on the lower half of the oven.
- Make your glaze by whisking together the Tokyo sauce, brown sugar, Sambal and 1 teaspoon salt. Set aside.
- Next, if your ham has skin on, remove the skin by running a sharp paring knife around the handle of the bone, down the top and bottom sides of the ham and around the rim of the skin (where the skin meets the face of the ham). Using your fingers, carefully peel back the skin until it’s completely removed. Use your knife, as necessary, to cut off any residual skin.
- Using a sharp paring knife, score the flesh of the skin with a crosshatch pattern, almost all the way through the fat (do not cut into the meat). Season the ham with salt on all slides. Place the ham in a roasting pan set inside a large baking dish. Brush all over with about half of the Tokyo glaze until well coated. Pour 1 cup of water into the bottom of the roasting pan.
- Transfer to the oven and roast for about 2 - 2 ½ hours, basting with additional glaze and any pan juices about every 30 minutes. If areas of the ham are getting too dark before it’s cooked through, tent with foil to ensure even browning.
- Remove from the oven and let rest at least 20 minutes before slicing.
- Meanwhile, return the pan juices to a small saucepan and heat over low heat. Add in the butter and gently simmer, whisking frequently, until the butter has melted into the sauce creating a delicious drizzling sauce. Serve sliced ham topped with warm buttery Tokyo sauce. Dig in!