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1
Preheat oven to 425 degrees F.
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2
Place ham on an open brown paper bag for easy clean up.
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3
With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham.
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4
Brush the entire surface of the meat on all sides with some of the honey.
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5
Season the entire surface of the meat on all sides with the toasted spice rub and thyme.
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6
Add about a half cup of water to the base of the roaster.
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7
Place ham on several celery sticks in the roasting pan.
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8
Cook for 1 hour.
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9
Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey.
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10
Let rest for 15 minutes before carving as desired.
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11
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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12
(Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.)
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13
When the fennel turns light brown, work quickly.
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14
Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan.
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15
Immediately turn the spice mixture out onto a plate to cool.
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16
Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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17
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.
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18
Pour into a bowl and toss with the remaining ingredients.
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19
Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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20
*Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount.
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21
California chiles are almost sweet, not hot.
