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Honey-glazed roast ham with roasted spices

topcook.tomathouse.com

Ingredients:

    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

Preparation:

  1. Preheat oven to 230°C.
  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. 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.

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