MM’s typical Catholic-Italian Easter is slightly different and more mature than my American version. We both agree that my colorful version with died eggs, chocolate bunnies, jelly beans, Peeps and dressing up for church is pretty exciting, so MM let me entertain us this year. Although, we did go to a Catholic church, which was my way of reaching out to his family’s Easter traditions.
1 boneless country ham
2 cups honey, for glazing ham
2 tablespoons Spice Rub, recipe follows
1 tablespoon thyme, chopped fine
6 celery stalks
Preheat oven to 425 degrees F.
Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
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.
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon