Prep 20 mins
Cook 1 min
A wonderful and delicious way to personalize a ham. From Michael Chiarello.
- 5 -6 lbs boneless country ham
- 2 cups honey, for glazing ham
- 1 tablespoon thyme, chopped fine
- 6 stalks celery
Toasted Spice Rub use 2 Tablespoons
- 1⁄4 cup fennel seed
- 1 tablespoon coriander seed
- 1 tablespoon peppercorn
- 1 1⁄2 teaspoons red pepper flakes
- 1⁄4 cup pure california sweet chili powder (if your chili powder is spicy and hot, cut back on the amount, California chiles are almost sweet, n)
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
- Preheat the oven to 425º F. Place ham on an open brown paper bag for easy clean-up. With the tip of a paring knife carefully score a 1" grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey (you can pour it over to cover if you like). 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 the ham rest under foil for 15 minutes before carving as desired. Enjoy!.
- Toasted Spice Rub: Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan and add the red pepper flakes, tossing constantly for a few seconds -- always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder (see note above), 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. Makes 1 cup.