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Herb and pine nut-crusted roast ham

Australian Gourmet Traveller Christmas recipe for herb and pine nut-crusted roast ham.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 10
  • 20 mins preparation
  • 1 hr 30 mins cooking
Herb and pine nut-crusted roast ham (at right)
Herb and pine nut-crusted roast ham (at right)

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

Ingredients

  • 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

Main
  • 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.

Notes

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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  • Author: Emma Knowles, Lisa Featherby & Alice Storey