Spiced and Honey Glazed Ham with Savory Bread Pudding (Michael Chiarello) Recipe

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Spiced and Honey Glazed Ham with Savory Bread Pudding (Michael Chiarello)
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Ingredients
5
Count
Nutrition
356
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. Blend together the honey, Toasted Spice Rub and thyme.
  3. Place ham on an open brown paper bag or waxed paper for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham.
  4. Brush the entire surface of the meat on all sides with some of the honey mixture.
  5. Add about 1/2 cup of water to the base of a roasting pan. Lay the celery sticks in the bottom of the pan and then place the ham on top of the celery.
  6. Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
  7. Toasted Spice Rub:
  8. 1/4 cup fennel seeds
  9. 1 tablespoon coriander seeds
  10. 1 tablespoon peppercorns
  11. 1 1/2 teaspoons red pepper flakes
  12. 1/4 cup (1-ounce) pure California chili powder
  13. 2 tablespoons kosher salt
  14. 2 tablespoons ground cinnamon
  15. 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, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  16. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill 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.
  17. Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
  18. Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
  19. Yield: about 1 cup
  20. Savory Bread Pudding
  21. Recipe courtesy Michael Chiarello
  22. 1 loaf country-style bread (about 1 pound)
  23. 5 tablespoons unsalted butter, cut into tablespoon-sized pieces, divided
  24. 1 cup finely chopped yellow onion
  25. Finely ground sea salt, preferably gray salt
  26. 1 tablespoon finely chopped fresh thyme leaves
  27. 3/4 cup plus 2 tablespoons freshly grated Parmesan, divided
  28. 3 cups whole milk
  29. 6 large eggs
  30. 1/2 teaspoon freshly grated nutmeg
  31. 1/4 pound blue cheese, crumbled
  32. Preheat the oven to 425 degrees F.
  33. Using a serrated knife, shave off the thicker parts of the crust from the bread loaf. Cut the bread into 1-inch cubes and place in a large bowl. Spread the bread cubes in a single layer on a 13 by 18-inch rimmed baking sheet. Bake until lightly toasted, about 8 minutes. Remove from the oven and place in a large bowl. Leave the oven on.
  34. In a skillet, melt 4 tablespoons of the butter over high heat and cook, without stirring, until it turns nut brown, about 5 minutes. Reduce the heat to medium, add the onion and a pinch of salt, and cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the thyme and cook for 10 seconds to release its fragrance.
  35. Pour the onion mixture over the toasted bread. Add 3/4 cup of the Parmesan and toss well.
  36. In a medium bowl, whisk together the milk, eggs, and nutmeg. Pour the milk mixture over the bread and toss well.
  37. Butter a 9 by 13-inch baking dish with the remaining 1 tablespoon butter. Arrange the toasted bread evenly in the baking dish. Pour the custard evenly over the bread. Scatter the blue cheese and the remaining 2 tablespoons Parmesan over the top. Bake until the bread is golden brown and crispy on top and a thin knife blade inserted into the custard comes out almost clean, about 30 minutes. Remove the dish from the oven and let cool for 15 minutes. Cut into individual servings and serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.04 Kcal (1491 kJ)
Calories from fat 0.5 Kcal
% Daily Value*
Total Fat 0.06g 0%
Sodium 55.89mg 2%
Potassium 230.77mg 5%
Total Carbs 95.13g 32%
Sugars 93.94g 376%
Dietary Fiber 1.49g 6%
Protein 0.71g 1%
Vitamin C 4mg 7%
Iron 0.3mg 2%
Calcium 39mg 4%
Amount Per 100 g
Calories 200.02 Kcal (837 kJ)
Calories from fat 0.28 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 31.4mg 2%
Potassium 129.65mg 5%
Total Carbs 53.44g 32%
Sugars 52.78g 376%
Dietary Fiber 0.84g 6%
Protein 0.4g 1%
Vitamin C 2.2mg 7%
Iron 0.2mg 2%
Calcium 21.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 10
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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