Discover a festive and indulgent dish: Honey and Coriander Glazed Smoked Ham, cooked on the barbecue and infused with spices. A slow-cooked preparation full of flavor, perfect for impressing your guests during the holidays. This optimized version includes a subtle honey and liquor glaze, served with roasted vegetables.
🧾 Recipe Background
Roasted and glazed ham is a staple of Anglo-Saxon holiday cuisine. Here, it's reimagined with a French twist and a Mediterranean flair: coriander, citrus, Cognac, and low & slow BBQ cooking. It’s an ode to sharing, slowness, and the elegant smokiness of well-treated meats.
⏱️ Prep & Cooking Time
- Prep: 45 minutes
- Cooking: 3 h 00
- Total: ~3 h 45
🧂 Ingredients
- 1 ham (boneless but with the skin on — tell your butcher you'll be rolling and tying it)
- 4 tangerines, oranges, or clementines
- 3 leeks, cut into 4–5 cm pieces
- 3 whole garlic bulbs
- Salt and pepper
- 500 g fresh spinach
For the glaze
- 1 cup honey (divided)
- 3 tbsp coriander seeds
- 1 tbsp whole black pepper
- 1 tbsp fleur de sel
- ½ cup port or Madeira
- ½ cup brandy or Cognac
🔥 Instructions
Toast the coriander and black pepper in a dry pan until they start to smoke. Remove from heat and crush coarsely.
Sprinkle part of the spice mix onto the meat side of the ham only. Roll and tie the ham. Score the skin lightly.
Prepare your BBQ for indirect heat at 130°C (265°F) using ½ chimney of briquettes on one side only. Place 2 wood chunks on the coals, and the ham on the opposite side. Close the lid and smoke for 1.5 hours.
Trim the tops off the garlic bulbs. In a pan, melt ½ cup of honey and add the garlic bulbs, allowing them to caramelize for 10 minutes. Set aside.
Add port, Cognac, 1½ tbsp of the spice mix, and the remaining ½ cup of honey to the pan. Reduce to a syrupy glaze.
In a roasting dish, oil the spinach and lay it across the bottom. Place the ham on top, then add the garlic, citrus, and leeks. Pour in a splash of water, add a few bay leaves, and drizzle with glaze.
Cover with foil and transfer the dish to the BBQ at 180°C (355°F). Baste once or twice during cooking.
When the ham reaches 70°C (160°F), remove the foil, baste one last time, and allow to caramelize for 10 minutes with the lid closed.
🍷 Pairings
- A sweet white wine like Jurançon or Gewürztraminer
- A mildly spiced amber beer
- Or a dry cider to echo the fruitiness of the dish
🍽️ Serving Tips
Slice the ham and serve with the roasted vegetables, drizzled with pan juices. Pair with dauphinoise potatoes or steamed baby potatoes. Present it all on a large rustic board.
🥬 Health Variants
- Alcohol-free: replace port and Cognac with grape juice + balsamic vinegar
- Gluten-free: this recipe contains no gluten
- Lighter version: use half the honey in the glaze and opt for lean ham
Nutrition Facts
Nutrition Facts
Serving Size: 1/8 of the recipe (Honey & Coriander Glazed Ham)
Calories: 628 kcal 🟥
| Total Fat | 36 g | 🟧 51% DV |
| Saturated Fat | 12 g | 🟥 60% DV |
| Omega-3 | 0.3 g | 🟩 |
| Carbohydrates | 32 g | 🟧 12% DV |
| Sugars | 28 g | 🟥 31% DV |
| Fiber | 3.5 g | 🟩 12% DV |
| Protein | 42 g | 🟩 84% DV |
| Cholesterol | 98 mg | 🟧 33% DV |
| Sodium | 2.9 g | 🟥 48% DV |
| Calcium | 58 mg | 🟨 7% DV |
| Iron | 3.5 mg | 🟨 25% DV |
| Vitamin B12 | 1.6 µg | 🟩 64% DV |
*DV: Daily Value based on a standard 2,000-calorie diet
Recipe Video
🧬 Health Sheet – Cancer + Diabetes
The honey and coriander glazed ham is a festive, flavorful, and aromatic dish. While it offers many delicious qualities and some nutritional benefits, it remains a rich preparation that should be enjoyed in moderation—especially due to its fat, salt, and added sugar content.
🧬 Click to expand
🎯 Cancer Prevention Analysis
Slow, indirect BBQ cooking at low temperatures is a strong point, as it reduces the formation of potentially carcinogenic compounds like polycyclic aromatic hydrocarbons (PAHs). Using honey instead of refined sugar, along with spices like garlic, coriander, and pepper, contributes natural antioxidants.
On the other hand, ham—even when not industrially processed—is still considered red meat, which should be limited in cases of increased colorectal cancer risk. However, the indirect cooking method offers a balanced compromise. The addition of spinach and roasted garlic provides protective phytonutrients.
🩸 Diabetes & Metabolic Health
Although honey is a natural sugar, it remains a fast-acting carbohydrate. Its use in the glaze raises the glycemic load of the dish. People with diabetes should stick to moderate portions or consider replacing part of the honey with agave syrup, or skip the final double glazing.
The fiber found in the accompanying vegetables (spinach, leeks) helps regulate blood sugar—especially if starchy side dishes are avoided.
✅ Nutritional Tips
- Limit the portion of meat to 100–120 g (3.5–4.2 oz) per person.
- Replace part of the honey with a natural sweetener or reduced no-added-sugar juice.
- Serve with high-fiber vegetables like broccoli, steamed sweet potatoes, or lentils.
- Avoid side dishes rich in simple carbs (white bread, pan-fried potatoes).
🔎 Conclusion
This recipe can be part of a healthy diet when enjoyed in moderation, paired with the right vegetable sides. Controlled cooking techniques, the use of spices, and the presence of vegetables help counterbalance excesses—while keeping flavor front and center.
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