Roasted ham in honey glaze with fried spices

To cook this roast, use American country ham soaked for a long time in brine. The whole surface of the ham is covered with notches in the form of nets, rubbed with honey and a mixture of fried spices. This key the ingredient gives the meat an unforgettable spicy taste that perfectly balanced with honey sweetness, and when baked fills the whole house with festive aromas. When frying their spices aroma and taste becomes more intense, and new notes are revealed. You You can prepare the mixture in advance and store it in a jar. friends: Time: 1 hour. 35 minutes Difficulty: medium Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Meat

• 1 piece of boneless American rustic ham
• 2 tbsp. ham glazing honey
• 2 tbsp. l mixes of fried spices, see recipe below
• 1 tbsp. l finely chopped thyme
• 6 stalks of celery

Toasted Spice Mix

• 1/4 Art. fennel seed
• 1 tbsp. l coriander seed
• 1 tbsp. l peppercorns
• 1.5 tsp red pepper flakes
• 1/4 Art. (30 gr.) California sweet chili powder *
• 2 tbsp. l salt
• 2 tbsp. l ground cinnamon

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

Recipe preparation:

1. Preheat the oven to 230 ° C.
2. Put the ham on an open, disposable paper bag so that it was easier to clean up after yourself. With the tip of a knife, carefully cut along the entire surface of the ham is a mesh pattern with a cell size of approximately 2.5 cm. Lubricate the entire meat surface with honey on all sides.
3. Sprinkle the whole surface of the meat on all sides toasted spices and thyme. Pour about 0.5 tbsp into the frypot bottom. water. Put a few stalks of celery in a roasting pan and lay on top ham.
4. Bake for 1 hour. Sprinkle ham with juices every 15 minutes accumulating at the bottom of the frypot, and grease with honey. Give the ham rest for 15 minutes and chop.

5. A mixture of toasted spices.

   Fry the seeds in a small heavy skillet over medium heat. fennel, coriander seeds and peas (roasting freshens spices, releases their oils and makes them more fragrant, adding new flavors). When fennel becomes light brown, start working fast. Turn on the hood; add red pepper flakes and shake, shake, shake the pan with spices under the hood. Lay out immediately spice mixture on a plate and cool. Put in a blender with with sweet chili powder, salt and cinnamon and chop so that everything spices were evenly ground.

6. If you have a small blender for spices or a coffee grinder with with a spice knife, chop only fennel seeds, coriander, pepper peas and chili flakes. Pour into a bowl and mix with the rest of the ingredients. Store the spice mixture in a glass jar in cool, dry place, or freeze. * Chef tip: Try the powder taste chili, if spicy and hot, cut back. California chili has an almost sweet, non-spicy taste.