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Herb and pine nut-crusted roast ham

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.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 10 people
  • 20 min preparation
  • 1 hr 30 min cooking
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At A Glance

  • Serves 10 people
  • 20 min preparation
  • 1 hr 30 min cooking

Drink Suggestion

Fragrant rosé.

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