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