Toasted Spiced Ham Drizzled in Honey

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This was good, but the rub had too much cinnamon in it. I will definitely make this again, but will only add 1 Tablespoon cinnamon instead of 2. Otherwise the combo of honey with the spices was very good. If you don't want to use celery you can use a wire rack to keep the meat up over the juices.

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Anne, The Celery is more to keep the ham up off the bottom of the roasting pan than as an ingredient. I threw it away after I was done cooking the ham, and it served its purpose well. I loved the spice mix and am going to try it without the honey on some chops

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hi! i was wondering if i could substitute the celery with something else? i don't really like celery. if there is no substitute, will the flavor of celery be dominant? thanks and have a happy holiday season!

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I make this all the time, the first time I made it I did use a ham, but after that I have used the seasoning and process on pork roast and if you want a great inexpensive meal that had a wonderful presentation, follow this recipe and use a pork shoulder or butt, which in our area (NYC is only 99 cents a pound when on sale, it takes at least two hours to cook, I use a meat thermometer, but it taste amazing and I keep the spices in my cabinet ready to go for the next one. You must try this.

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I agree with most of the Ham prep, but the seasoning is a little harsh. We are not dealing with the typical "Pork" prep here, this is 'HAM'. It typically lives in a different lifestyle than the rest of the pig. Most of us are aware of "sweet Pig" recipes and Hawaiian sweet cooking regimens.

For the Ham itself, start with a cooked Ham, add butter to the Honey basting contents. This will eliminate the dryness issues. Lots of Honey though. Be sure to use at least an inch of water in the baking dish.

The seasoning is stoically simple: Clove.
Perform deep probes into the Ham itself with a serving fork and/or sharp knife so the Clove and bastings go deep for the baking. Using ground clove, sprinkle (to taste - you'll develop your own style after doing a few. This should be done before initial basting with the Honey & Butter. The basting will help push the Clove / Honey flavor into the Ham.

Set oven to about 325 and bake until the Ham has achieved the degree of tenderness that allows you to pull chunks off with a fork. Use a (bulb type baster to baste the Ham with it's own juices. Save the juice for a sweet gravy (thickened to choice with corn starch ONLY for serving.

I think you will enjoy the dish.

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Did the whole spring menu for Easter, and it was awesome! The rub is absolutely fantastic. Watched the show, and it didn't show Michael adding water to the roasting pan as the recipe indicated, but you want to reduce the pan juices after the ham is done...adds so much, 'cause the mingled flavors are so tasty you don't want to miss anything.

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This was the first time we'd ever baked a ham, and it turned out delicious! Everyone loved the spice blend, and the ham ended up perfectly cooked. We used the butt of the pig (about 10 lbs and only used a 12 oz bottle of honey, and it turned out great. DEFINITELY RECOMMEND!

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Different than what Chef did on the Show. Rub first, then put on honey. This recipe says the opposite.

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Didn't see this particular show. There are tons of different size hams out there!

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The ham had the most fragrant and amazing taste ever. I could not find a boneless ham so I just used the butt of a ham. It was wonderful. I am now in charge of cooking ham for my family and extended family.