Herb and pine nut-crusted roast ham

Australian Gourmet Traveller Christmas recipe for herb and pine nut-crusted roast ham.
Herb and pine nut-crusted roast ham (at right)

Herb and pine nut-crusted roast ham (at right)

Ben Dearnley
1H 30M
1H 50M

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




1.Preheat oven to 180C. Dry-roast spices, cool slightly, finely grind in a spice grinder, transfer to a bowl, set aside.
2.Remove skin from ham (discard), place in a large roasting pan and roast until ham is warmed through (1-1½ hours).
3.Meanwhile, combine pine nuts, herbs, preserved lemon and lemon rind in a large bowl, add spices, season well to taste and stir to combine.
4.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.

Drink Suggestion: Fragrant rosé. Drink suggestion by Max Allen


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