Herb and pine nut-crusted roast ham


Adding the herbs after cooking gives the ham a really fresh taste. This is delicious served with a creamy potato salad.

You'll need

3 tsp fennel seeds 2 tsp coriander seeds 180 gm pine nuts, toasted, coarsely chopped 1 easy-carve leg ham (about 7kg; see note) 2 bunches coriander, finely chopped 1 bunch flat-leaf parsley, finely chopped ½ preserved lemon, pith removed, skin washed and finely chopped 1 lemon, finely grated rind only For brushing: pomegranate molasses

Method

  • 01
  • Preheat oven to 180C. Dry-roast spices, cool slightly, finely grind in a spice grinder, transfer to a bowl, set aside.
  • 02
  • Remove skin from ham (discard), place in a large roasting pan and roast until ham is warmed through (1-1½ hours).
  • 03
  • Meanwhile, combine pine nuts, herbs, preserved lemon and lemon rind in a large bowl, add spices, season well to taste and stir to combine.
  • 04
  • Brush ham liberally with pomegranate molasses, then pat herb mixture onto ham, pressing to coat well.

Note Easy-carve hams are available from your butcher but may need to be ordered ahead.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Fragrant rosé.

Featured in

Dec 2009

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