Back to Recipes

Honey Chai Spiced Ham with Whipped Mascarpone Sweet Potatoes

Chef Kelly Cahoon
Servings

8 to 10

Prep Time

40 minutes

Cook Time

2 hours

Category

Ham

Get ready for your new favorite recipe with this show-stopping Honey Chai Spiced Ham, perfectly paired with creamy whipped mascarpone sweet potatoes! This festive dish takes traditional holiday flavors to the next level, combining the warmth of chai spices with the sweetness of honey and cider. It’s a culinary adventure that will have everyone at the table coming back for seconds (or thirds!). Your holiday gathering will be a hit with this stunning, flavorful, centerpiece.

Ingredients

    Ham

    • 1 Kurobuta Half Bone-In Ham
    • ½ cup whole cloves
    • 1 cup blush apple cider

    Honey Chai Spiced Glaze

    • ½ teaspoon chai tea powder
    • 1 bundle fresh sage, minced
    • 1/3 cup rose cider
    • 2/3 cup brown sugar
    • 1 cup honey

    Mascarpone Whipped Sweet Potatoes

    • 4 sweet potatoes, peeled and cubed
    • 8 tablespoons salted butter, separated
    • 1 ½ cups mascarpone
    • Heavy cream, as needed to thin out potatoes
    • Salt and pepper to taste

    Spiced Candied Nuts

    • 1 cup roughly chopped nuts (e.g., walnuts)
    • ½ cup white sugar
    • ¼ cup brown sugar
    • Pinch of pumpkin pie seasoning
    • 2 tablespoons butter
    • 1 teaspoon vanilla bean paste
    • 1 teaspoon flake salt

    Directions

      Ham

      1. Score the ham with shallow, crisscross sections all over the exterior. Insert a whole clove into each scored section, spaced about a ½ inch apart (add as many as you like).
      2. Place the ham in a foil pan and pour in about ¼ inch of rose or blush cider. Cover the pan tightly with foil.
      3. Preheat your oven to 325°F. Cook the ham for about 15 minutes per pound or until the internal temperature reaches 140°F.

      Honey Chai Spiced Glaze

      1. In a deep saucepan over medium heat, combine brown sugar, cider, and honey. Let it come to a boil, stirring occasionally. Once bubbling and foamy, reduce the heat to low and whisk in the chai tea powder and minced sage.
      2. Allow the mixture to bubble gently for another 1 to 2 minutes, whisking until combined. Remove from heat and set aside.
      3. When the ham is three-quarters of the way done, uncover it and brush 2 tablespoons of the honey glaze over the meat every 20 minutes.
      4. When the internal temperature reaches 135°F, pour all but ¼ cup of the glaze on top of the ham and set the oven to broil. Broil until the top is dark and caramelized, being careful not to burn it. Pour the remaining glaze over sliced ham before serving.

      Mascarpone Whipped Sweet Potatoes

      1. Bring a large pot of salted water to boil. Cut the sweet potatoes into 6-8 cubes and carefully add them to the boiling water. Cook for about 25 minutes or until fork-tender. Drain the water.
      2. While still hot, add mascarpone and 4 tablespoons of butter to the sweet potatoes. Use a potato masher to combine. Adjust with heavy cream to achieve desired consistency, and season with salt and pepper to taste.
      3. In a separate pan, brown the remaining 4 tablespoons of butter and drizzle it over the whipped sweet potatoes. Garnish with candied nuts.

      Spiced Candied Nuts

      1. In a medium pan over medium heat, mix sugars, pumpkin pie seasoning, and butter. Stir until melted and golden.
      2. Add vanilla and the chopped nuts, stirring to coat. Spread nuts in a single layer on a Silpat or wax paper, then sprinkle with flake salt. Let cool completely before breaking apart.

      To Serve

      1. Plate the honey chai spiced ham on a serving dish with fresh figs, greens, or citrus. In a separate serving bowl serve whipped mascarpone sweet potatoes and top with the browned butter and spiced candied nuts.