Cloves 1kg
Our Whole Cloves are intensely aromatic flower buds, prized for their warm, sweet, and pungent flavour. Perfect for slow-infusing into dishes, drinks, and desserts, then removing before serving. A single clove can transform a pot of mulled wine, a ham glaze, or a pot of rice.
Unlock the potent power of this ancient spice:
Slow-Cooked Dishes: Add 2-3 cloves to braised meats, stews, and stocks for a warm, deep background note. Always remove before serving.
Ham Glazes & Roasts: Press whole cloves into a ham before baking in a classic criss-cross pattern for a iconic flavour and presentation.
Mulled Wine & Cider: An essential ingredient in warm winter drinks, where they slowly infuse their sweet warmth into the liquid.
Rice Pilafs & Biryanis: Add a few cloves to the cooking water for basmati rice to impart a subtle, aromatic complexity.
Pickling & Poaching: A key spice in pickling spice blends and for poaching fruits like pears and apples.
How to Use: Add whole cloves at the beginning of the cooking process to allow their flavour to fully infuse. Remember to remove them before serving, as they are too hard to eat. Use sparingly—often 2-3 cloves are enough for an entire dish.
Storage: Keep in an airtight container in a cool, dark, and dry place to maintain their potent fragrance for years.
Ingredients: 100% Whole Cloves.
Information
Recipe for Cloves
Classic Clove-Studded Holiday Ham
Servings: 12–15
Prep Time: 15 mins
Cook Time: 2–2.5 hours (varies by weight)
Ingredients:
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1 fully cooked bone-in ham (8–10 lbs)
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30–40 whole cloves
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1 cup brown sugar
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½ cup honey or maple syrup
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¼ cup Dijon mustard
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¼ cup pineapple juice or apple cider
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1 tbsp ground cinnamon
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1 tsp ground allspice
Instructions:
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Prep the Ham:
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Preheat oven to 325°F (165°C).
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Score the ham fat in a diamond pattern (1/4-inch deep).
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Press 1 clove into the center of each diamond (see photo below).
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Make the Glaze:
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Whisk brown sugar, honey, mustard, juice, cinnamon, and allspice in a saucepan. Simmer 5 mins until thickened.
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Bake:
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Place ham in a roasting pan, flat side down. Brush with ⅓ of the glaze.
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Cover loosely with foil and bake 1.5 hours (15 mins per pound).
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Uncover, brush with remaining glaze, and bake 30–45 mins until caramelized, basting every 10 mins.
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Rest & Serve:
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Let ham rest 20 mins before slicing. Serve with pan drippings.
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Why This Works:
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Cloves: Their eugenol oil penetrates the meat, adding warmth without bitterness.
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Glaze Balance: The mustard’s acidity cuts the sweetness, while cinnamon echoes the cloves’ spice.
Serving Ideas:
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With sides: Scalloped potatoes, roasted Brussels sprouts, or biscuits.
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Leftovers: Use for sandwiches, split pea soup, or ham fried rice.
Pro Tips:
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Clove Hack: Stud only the top/sides (not underside) to avoid overpowering.
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No Waste: Simmer the ham bone with cloves + veggies for incredible stock.
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