[Watch] Adam Richman’s Flavor Bomb Ham is an Easy Way to Make an Amazing Easter Dinner

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Glazed ham is a traditional holiday entree that may seem intimidating but easy to make, delicious, and perfect for leftovers. Adam Richman, a celebrity chef you probably know from his show “Man vs. Food, “visited the “Today Show” to share his recipe for super simple glazed ham. His surprise ingredient, cola, is actually the ideal way to make a glaze for ham. The pineapple and orange zest add a lot of fruity notes and the spices give the ham a unique kick that you will love.


He even shares the recipe for his Easy Pasta Grecia, the fanciest leftover recipe we’ve ever seen. It will give you a lot of mileage for your ham and actually make you excited for leftovers the day after.

The video is fast and Adam Richman keeps calling the ham “turkey” so it may be hard to follow. Thankfully, the Today Show posted both recipes on their website, so that you can make this ham at home.

Adam Richman’s Flavor Bomb Ham Recipe:

Technique tip: Scoring the outside of everything from ham to squid to scallops creates a great amount of surface area for spices and sauces to penetrate, as well as great opportunities for crunch and texture to form on the surface.

Swap option: You can use apple juice or peach nectar in the sauce in the place of pineapple juice. Root beer is a great sub for the cola in this recipe.

Ingredients:

  • One 6-8 pound fully cooked ham
  • Whole cloves, optional
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 1/2 cup cola
  • 1/4 cup pineapple juice
  • 1¼ tablespoons Dijon mustard
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes

Preparation:

1. Preheat oven to 325°F.

2. Place the ham, fat side up, on a rack in a foil-lined roasting pan; score fat diagonally into diamonds and stud diamond sections with cloves, if desired.

3. Cook the ham for about 18 minutes per pound, until meat thermometer or instant-read thermometer registers 145°F.

4. Combine maple syrup, brown sugar, cola, pineapple juice, mustard, ginger, orange zest, red pepper flakes and cinnamon in saucepan; bring to a simmer and continue cooking over low heat for about 2 minutes until sauce is reduced and slightly thicker.

5. About 20 minutes before the ham is done, brush about half of the glaze evenly over surface of ham. Then about 10 minutes before the ham is done, spread remaining glaze over ham.

6. Ideally you’re looking for a bit of a crunchy char around those diamond bits you scored on the surface.

They also posted the recipe for the leftover pasta grecia, which looks equally appetizing.

Adam Richman’s Easy Pasta Grecia Recipe:

Use the leftovers from my Flavor Bomb Ham to make this easy and delicious pasta.

Swap option: You can use spring peas instead of fava beans.

Ingredients:

  • Extra virgin olive oil, for sautéing
  • 2 cups ham, chopped into matchstick slivers about 1-inch in length
  • 1½ cups white onion, diced (optional)
  • Salt, to taste
  • 2 cloves garlic, smashed and finely chopped
  • 2 cups fava beans
  • 1 pound penne pasta, cooked to just the harder side of al dente, drained, pasta water reserved
  • 2 cups Pecorino Romano cheese, grated, divided
  • 2 tablespoons parsley, chopped, for garnish
  • Freshly ground black pepper, to taste


Preparation:

1. Heat a small amount of olive oil in a pan with a relatively high rim over medium-high heat. Add in the ham and brown until the edges are slightly crispy and brown.

2. Remove ham from oil. Lower the flame to medium-low.

3. Add onions to oil with a pinch of salt.

4. When onions begin to go translucent, add garlic and stir throughout to evenly combine.

5. Add fava beans and stir thoroughly.

6. Stir in pasta and thoroughly combine ingredients. Add a splash of the pasta water and stir.

7. Add in 1½ cups of the Pecorino Romano and stir in thoroughly.

8. Turn off flame and add ham slivers and mix into the pasta.

9. Plate pasta and garnish with parsley and sprinkle with the remaining cheese.