This Toasted Spiced Ham Drizzled in Honey Recipe is a sticky and aromatic recipe, which features a tender boneless country ham and a custom toasted spice rub. It’s an impressive holiday centerpiece, ready in about 1 hour and 30 minutes.
Jump to RecipeToasted Spiced Ham Drizzled in Honey Recipe Ingredients
The Ham:
- 1 boneless country ham
- 2 cups honey, for glazing
- 1 tablespoon thyme, chopped fine
- 6 celery stalks (for the roasting rack)
- 1/2 cup water
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
How To Make Toasted Spiced Ham Drizzled in Honey
- Toast the whole spices: In a small, heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. Toast them, shaking the pan occasionally, until the fennel turns light brown and the spices are fragrant. This releases their essential oils.
- Finish the rub: Work quickly once the spices are toasted. Turn on your exhaust fan (the fumes can be strong), add the red pepper flakes, and toss briefly. Immediately turn the mixture out onto a plate to cool. Once cool, transfer to a blender or spice grinder. Add the sweet chili powder, salt, and cinnamon. Blend until the spices are evenly ground.
- Prep the oven and ham: Preheat the oven to 425 degrees F. Place the ham on a clean work surface (or open brown paper bag for easy cleanup). Using the tip of a paring knife, carefully score the outside of the ham in a 1-inch grid pattern. This helps the fat render and the flavor penetrate.
- Season the ham: Brush the entire surface of the ham on all sides with some of the honey. Generously season the entire surface with the prepared Toasted Spice Rub and the chopped thyme, pressing it into the meat.
- Roast: Arrange the celery stalks in the bottom of a roasting pan to act as a natural rack. Pour about a half cup of water into the base of the roaster. Place the seasoned ham on top of the celery sticks.
- Baste and finish: Cook the ham for 1 hour. Every 15 minutes, open the oven and baste the ham with the juices collecting in the bottom of the pan and additional honey. This builds a sticky, flavorful crust.
- Serve: Remove the ham from the oven and let it rest for 15 minutes. This allows the juices to settle before carving. Serve warm.
Recipe Tips
- Toasting is Essential: Do not skip toasting the fennel, coriander, and peppercorns. Toasting “wakes up” the spices, adding a nutty, complex dimension of flavor that raw spices lack.
- California Chili Powder: This recipe calls for “California sweet chili powder.” This is mild and fruity, not spicy like cayenne. If you can only find standard chili powder, taste it first; if it is hot, reduce the amount significantly so you don’t overpower the ham.
- The Celery Rack: Using celery stalks instead of a metal rack imparts flavor into the drippings (which you use for basting) and prevents the bottom of the ham from scorching or sticking to the pan.
- Basting: Frequent basting is the secret to the glossy finish. The honey and pork juices combine to create a lacquer that seals in moisture.
What To Serve With Toasted Spiced Ham Drizzled in Honey
The warm spices in this ham pair beautifully with autumnal or holiday sides.
- Sweet Potato Casserole: The cinnamon in the ham echoes the sweet potatoes.
- Roasted Root Vegetables: Carrots and parsnips roasted with the same honey glaze.
- Creamed Corn: A sweet and savory comfort side.
- Biscuits: Serve leftover ham on flaky biscuits with mustard.
How To Store Toasted Spiced Ham Drizzled in Honey Recipe
- Refrigerate: Slice the remaining ham and store it in an airtight container or wrapped tightly in foil in the refrigerator for up to 5 days.
- Reheat: To reheat without drying out, place slices in a baking dish with a splash of water or broth, cover with foil, and warm in a 325°F oven.
- Freeze: You can freeze the ham slices or diced ham for up to 2 months. It’s perfect for adding to omelets, soups, or casseroles later.
Toasted Spiced Ham Drizzled in Honey Recipe Nutrition Facts
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 1400mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugar: 30g
- Protein: 28g
Nutrition information is estimated per serving.
FAQs
It has a complex spice profile, but it isn’t necessarily “hot.” The red pepper flakes add a small kick, but the honey and sweet chili powder balance it out. You can reduce the red pepper flakes if serving to sensitive palates.
Yes. The spice rub can be made weeks in advance and stored in a sealed glass jar in a cool, dry place. It is also delicious on pork chops or roasted chicken.
A boneless country ham is easy to carve and cooks relatively quickly compared to a bone-in ham. However, you can use this rub and glaze on a bone-in ham; just adjust the cooking time to approximately 15-18 minutes per pound.
Toasted Spiced Ham Drizzled in Honey Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour380
kcalA flavorful boneless ham coated in a homemade toasted fennel and coriander spice rub, roasted on a bed of celery and lacquered with honey.
Ingredients
1 boneless country ham
2 cups honey
1 tbsp thyme, chopped
6 celery stalks
Rub: 1/4 cup fennel seeds, 1 tbsp coriander seeds, 1 tbsp peppercorns, 1.5 tsp red pepper flakes, 1/4 cup sweet chili powder, 2 tbsp salt, 2 tbsp cinnamon.
Directions
- Preheat oven to 425°F.
- Toast fennel, coriander, and peppercorns in a pan. Add pepper flakes. Cool.
- Blend toasted spices with chili powder, salt, and cinnamon.
- Score ham in a grid. Brush with honey.
- Coat ham with spice rub and thyme.
- Place ham on celery stalks in a roaster with 1/2 cup water.
- Roast for 1 hour, basting with honey and juices every 15 minutes.
- Rest 15 minutes before carving.
Notes
- Spice Grinder: If you don’t have a spice grinder, you can crush the toasted spices with a mortar and pestle or under a heavy skillet, though the texture will be coarser.
- Honey: Use a standard clover honey or a wildflower honey for a nice floral note.
