1 Video | Photo: Toasted Spiced Ham Drizzled in Honey Recipe
Ingredients
- 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
Directions
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:
- 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
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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By KW_12793301
Maumee, 75
on April 08, 2012
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My husband and I just made this for the first time for our Easter Dinner and it was great! We followed the directions from the review posted December 26th 2009. She broke it down and it was very very easy.
The only thing we did differently we had to find a substitute for the California Chili pepper. So we used chili powder and sugar.
By tanzenqueen_109...
Kirkland, WA
on April 28, 2011
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Made this for Easter 2011- it was a great twist on the traditional ham. It certainly gave the house an amazing aroma that was perfect for the holidays. I added 2 cups of water to the bottom to ensure that the ham wouldn't dry out... but next time I think I'll use coke instead of water because I think the spice and a little more sweet would be fantastic.
I'm giving it 3 out of 5 because it wasn't a totally balanced taste- a little more sweet would have really pushed it to a fabulous dish.
By susan_marie_rey...
NYC
on April 10, 2010
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I made this recipe for Easter 2010 and was a total hit. I'm not an experienced cook, as a matter of fact I was standing at the grocery store with the recipe in my hands looking at the hams and didn't even know where to begin. Anyway, I ended up buying a simple butt ham with the bone. I followed the recipe but made this adjustments courtesy of my mom - I covered the ham with foil, added about a 1 1/2 cups of water to cover the entire pan instead a a 1/2 cup - nothing worst that a dry ham- according to my mom ; I cooked it a 350 and I only put half the cinnamon. It looked good even before it went into the oven and even better when it came out!
My guest were seriously fitting for the leftovers! Some called that they didn't get any leftover ham. I already offered to make it again next year. Super easy, super delicious!
Read all 23 reviews