Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to not overcook it and to let it rest. Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer to check for doneness (aiming for about 140∘F), and then letting the ham rest for at least 15 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: Why do you toast the spices for the rub?

Toasting whole spices in a dry pan is a simple, 5-minute professional technique that makes a world of difference! The gentle heat awakens and releases the spices' dormant, fragrant essential oils, which creates a much deeper, more complex, and more aromatic flavor than simply using pre-ground spices.

Q3: Can I make the spice rub ahead of time?

Yes, absolutely! The toasted spice rub can be prepared up to several months in advance and stored in a glass jar in a cool, dry place. It's a fantastic, versatile rub to have on hand for chicken and pork as well.

Q4: Can I use a bone-in ham for this recipe?

Yes! A bone-in ham will be even more flavorful. You will simply need to increase the total roasting time. A good rule of thumb for a bone-in ham is to plan for about 15-20 minutes of roasting time per poun

Q5: What is a "California sweet chili powder"?

California chili powder is a specific type of mild chili powder made from ground, dried Anaheim chiles.1 It has a beautiful, bright red color and a very mild, sweet, and slightly fruity flavor with very little heat. If you can't find it, you can substitute it with a classic, mild ancho chili powder.

Honey-Glazed Spiced Ham (An Easy Holiday Showstopper!)

An impressive and flavorful recipe for a ‘Toasted Spiced Ham Drizzled in Honey,’ perfect as a centerpiece for a holiday meal. This dish features a boneless country ham that is scored, brushed with honey, and coated in a fragrant, homemade toasted spice rub. The spice rub includes a blend of fennel, coriander, peppercorns, and cinnamon. The ham is roasted on a bed of celery stalks and basted every 15 minutes with honey and its own pan juices, creating a beautifully caramelized and savory-sweet crust.

Author: Grace

Ingredients

For the 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 pure California sweet chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
For the Ham:
1 boneless country ham
2 cups honey, for glazing
2 tablespoons Toasted Spice Rub
1 tablespoon chopped fresh thyme
6 celery stalks

Instructions

Make the Toasted Spice Rub: In a small, dry pan over medium heat, toast the fennel seeds, coriander seeds, and peppercorns until the fennel turns light brown. Add the red pepper flakes and toss for a few seconds until fragrant. Immediately turn the spices out onto a plate to cool.
Grind the toasted spice mixture in a spice grinder. In a bowl, combine the ground spices with the chili powder, salt, and cinnamon. Store in a glass jar.
Prepare the Ham: Preheat the oven to 425°F.
With a paring knife, carefully score a 1-inch grid pattern all over the outside of the ham.
Brush the entire surface of the ham on all sides with some of the honey.
Season the ham on all sides with 2 tablespoons of the toasted spice rub and the chopped thyme.
Place the celery stalks in the bottom of a roasting pan to create a natural rack. Place the seasoned ham on top of the celery. Add about a half cup of water to the bottom of the pan.
Roast the Ham: Cook for 1 hour. Every 15 minutes, baste the ham with the juices that collect in the bottom of the roaster and with more of the honey.
Let the ham rest for 15 minutes before carving and serving.

Notes

Toasting the whole spices before grinding them is a key step that awakens their aromatic oils and results in a much more flavorful rub.
Using celery stalks as a natural roasting rack elevates the ham, preventing it from sticking and adding a subtle aromatic flavor to the pan juices.
Frequent basting with honey and the pan juices is crucial for creating the delicious, sticky, and caramelized glaze.
The chef notes to taste your chili powder, as some can be very hot. California chiles are recommended for their sweetness.

Find it online: https://www.eatswithsoul.com/honey-glazed-spiced-ham/