Herb and pine nut-crusted roast ham

AT A GLANCE

  • Serves 10 people

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

  • 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
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.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

FRAGRANT ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

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