Toasted Spiced Ham Drizzled in Honey

Total Time:
1 hr 35 min
20 min
15 min
1 hr

6 to 8 servings

  • 1 boneless country ham
  • 2 cups honey, for glazing ham
  • 2 tablespoons Toasted Spice Rub, recipe follows
  • 1 tablespoon thyme, chopped fine
  • 6 celery stalks
  • Toasted Spice Rub:
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) pure California sweet chili powder*
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon
Watch how to make this recipe.
  • Preheat oven to 425 degrees F.

  • Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

  • Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

  • Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

  • If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

  • *Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

  • Yield: 1 cup

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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

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