Honey-glazed roast ham with roasted spices

Votes: 1

How to Make - Honey-Glazed Ham Roast with Roasted Spices

Time: 1 hour 35 minutes
Complexity: average
Servings: 6-8

This roast is made with an American country ham, soaked for a long time in brine. The entire surface of the ham is scored in a lattice pattern and rubbed with honey and a roasted spice blend. This key ingredient imparts an unforgettable spicy flavor to the meat, perfectly balanced by the honeyed sweetness, and fills the entire house with festive aromas as it bakes. Roasting the spices intensifies their aroma and flavor, revealing new notes. You can prepare the blend ahead of time and store it in a jar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat

1 piece boneless American country ham
2 cups honey for glazing the ham
2 tbsp toasted spice mix, see recipe below
1 tbsp finely chopped thyme
6 stalks of celery

Toasted spice mix

1/4 cup fennel seeds
1 tbsp. coriander seeds
1 tbsp. peppercorns
1.5 tsp red pepper flakes
1/4 cup (30 g) California sweet chili powder*
2 tbsp. salt
2 tablespoons ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ham, honey, thyme, celery, fennel seeds, coriander, black pepper, red pepper flakes, chili seasoning, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Place the ham in an open disposable paper bag for easy cleanup. Using the tip of a knife, carefully cut a grid pattern across the entire surface of the ham, with the cells approximately 2.5 cm in size. Brush honey over the entire surface of the meat on all sides.

Sprinkle the roast with toasted spices and thyme on all sides. Pour about 0.5 cups of water into the bottom of the roasting pan. Place a few stalks of celery in the roasting pan and place the ham on top.
Bake for 1 hour. Every 15 minutes, baste the ham with the juices that collect in the bottom of the roasting pan and brush with honey. Let the ham rest for 15 minutes and then slice.
A mixture of toasted spices.

In a small heavy skillet over medium heat, toast the fennel seeds, coriander seeds, and peppercorns (toasting refreshes the spices, releasing their oils and intensifying their aroma, adding new flavors). When the fennel is light brown, work quickly. Turn on the range hood; add the red pepper flakes and shake, shake, shake the skillet with the spices under the range hood. Immediately transfer the spice mixture to a plate and let it cool. Place in a blender along with the sweet chili powder, salt, and cinnamon and blend until all the spices are evenly ground.
If you have a small spice blender or a coffee grinder with a spice blade, grind only the fennel seeds, coriander, peppercorns, and chili flakes. Transfer to a bowl and mix with the remaining ingredients. Store the spice mixture in a glass jar in a cool, dry place, or freeze.

* Chef's tip: Taste the chili powder; if it's too hot or spicy, reduce the amount. California chili has a slightly sweet, non-spicy flavor.