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Toasted Spiced Ham Drizzled in Honey Recipe

Toasted Spiced Ham Drizzled in Honey

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Total Reviews: 23

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  • 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.

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  • 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.

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  • 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!

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  • on April 05, 2010

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    Ok, I was very very scared to make this but wanted to make a new type of ham for this special easter dinner. Wow oh Wow this recipe was fantastic. Can't wait to try the seasoning on my other meats. Thanks again for the recipe.

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  • on April 03, 2010

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    Well, I scored then honeyed the ham and then rubbed the spice on it. I think I may have added too much pepper and too much Coriander because that is all you really tasted. I believe my recipe was not done right, so I am blaming the poor taste on me! However, I LOVED making the ham with the toasting of the spices and while it was baking. Thanks for allowing me to try something new!

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  • on April 03, 2010

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    The recipe says to score, add honey, then rub .... the video shows him rubbing, scoring, then adding honey near the end of cook time. How did you guys make it? I am not sure if it makes that big of a difference, but would appreciate the input before I attempt!

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  • on December 26, 2009

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    The ham comes out great! The rub is excellent, but has a bit too much fennel for my taste (though toasting it helped. I added 2:1 Fennel to Coriander - like the video states. If you observe closely, you will find a lot of conflicting information in the video vs the written instructions. They do not match and as a result, make this simple recipe a bit confusing - needlessly. I also put the RUB on FIRST, cooked it 1/2 hour and then applied the honey. This way the spices get into the meat. I only used a 12 oz bottle of honey and it was plenty for my size ham. I used a bone-in ham (9+ lbs and cooked it on 375 deg. for the first 1/2 hour like the video states. I did this to get it toasted well and to allow the grid pattern to pop open a bit. After that, I followed the heating instructions on the ham for the remaining time and basted it every 15 minutes. This is a much simpler recipe than what it looks like. Making the spice up ahead of time helps a lot. The fennel toasts up quickly too so be careful. The blender worked well to grind up all the spices and I really don't think it matters if you toast the red pepper & salt in the beginning with all of the other whole spices (as seen in the video. To summarize: make the rub ahead (you can toast all of the whole spices together, rub ham, make grid pattern, place in oven to cook (375 deg for the first 1/2 hour, after the first 1/2 hour coat in honey, then follow heating instructions on YOUR ham, be sure to baste it every 15 minutes with the juices. Note: I reduced the juices for a side sauce, but they were a little strong with fennel (bitter so I added a lot of brown sugar, a shot of jack Daniels and 1/2 tsp vanilla and it was like magic! The sauce was great - just like the ham. This is a good recipe but the instructions (video & recipe are disappointing and confusing. Don't be discouraged though; it comes out great and is worth it. This is THE BEST HAM WE EVER HAD!

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  • on December 25, 2009

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    I have used the same coating for my ham for years passed down from my mother and I wanted to branch out and try something different! Wow, the flavors with the combination of spices was not only aromatic when I ground them together but the taste was just as wonderful as the aroma. Delicioso! The only thing I did different was cut the chili powder in half because my fam isn't into heat, I thought it was wonderful and will use it again. I have some left over and I am going to use it on a pork tenderloin. Thanks Michael!

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  • on December 23, 2009

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    Ken, a bone in ham is much different than one with out. it needs to cook longer. I would say if you wanted to do this recipe with your ham I would cook it as your package says. You also have to look at the size. Hope that helps you out a bit.

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  • on December 18, 2009

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    Since, this will be my first effort at cooking a ham, I am confused by the cooking time. The ham says 20m/lb at 325. This is one hour at 400. Huge difference. This a smoke cured 9 lb half bone-in ham. Can someone illuminate me?

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