Spiced and Honey Glazed Ham with Savory Bread Pudding

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Wow! I only made the savory bread pudding but it was sooooo good that I decided to re-register to this site so I could review it. I used challah bread (sans raisens and had no fresh thyme so used fresh basil, sage and parsley. Fantastic. Letting it rest for the 15 minutes is crucial so the eggs set and it is still wicked hot after that amount of time. I also read his write up about this recipe in his cookbook and he changes up the bread, cheeses, etc. based on what is in season/or liked during the season. Great base recipe that I plan to experiment with.

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The recipe did not say what size ham. The 7 1/4 lb ham I bought suggested about 2 1/2 hours, even if it was fully cooked, to get to 150 degree internal temp. The glaze was wonderful, but way too much for my ham. I used about 2/3 cup honey, added some dijon mustard and 1 tbs. of the spice rub and still had about a quarter cup of glaze left. There was 1/2 cup of spice rub, but it would be great rub for bar-b-Q chicken, pork or lamb.

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I did the ham only. Used the honey sauce and spice mix suggested. I didn't use the pepper corns as I didn't have any, and the redpepper flakes made it hot enough. I also substituted 1 Tbs of Hot Chili mix for the for the chili powder as I had it in the pantry. Also, use a very good flavorful honey. I used Wildflower, but stay away from generic no flavor honey, as the added flavor will come through slightly and add to the experience. You will want to heat the honey on stove or microwave to aid in mixing in the spice package and for application.

I used a spiral cut ham. I think this is better as the honey glaze and spices have a chance to move deaper into the ham. The result is a spicey, slightly crusty glaze with the sweetness of the honey complementing the tart of the spice, very good indeed. I basted as instructed during cooking.

This was served to a younger crowd, and it was a big hit. I rated it four stars only because it is hard for me to rate ham in any form as truly excellent, but this recipe is well worth adding to your mix.

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I have been craving this all year. Making it again for Thanksgiving. MMMMMMMMMM

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The bread pudding was really good, but I should have listened to my instincts and added some salt and pepper to the custard mixture.

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This was the most amazing ham recipe! It was a huge hit and I will definitely be making this in the future. Very, very easy to make as well!

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Note: Instructions direct to pour onion mixture over bread cubes and toss well.......pour custard mixture and toss well.

But then it directs you to spread cubes in bottom of pan, and pour custard mixture over?

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I made the bread pudding, but not the ham, and what a delicious pudding it was. I am a huge fan of blue cheese so next time I'm going to try adding more blue cheese. But it was very good as is.

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I did not make the ham, but I did make the savory bread pudding and all I can say is this is SOOOOO good, I swooned. I have made it twice; one serving is never enough. It goes well with grilled meats or is fine on its own as a vegetarian meal with the addition of a salad. I think one of the secrets is the way the onions are cooked. Fresh thyme is a must, too. I never have been disappointed by any of Michael's recipes, and this one is just killer. You have got to try it.