Ham Roast

Ingredients

• 2.5 kg mild smoked nut ham with rind (not cooked; pre-order at butcher)
• 3 Garlic cloves
• Salt
• pepper (from grinder)
• 1 tsp coriander powder
• 1 tsp thyme
• 1 tsp dried sage
• 2 tbsp oil
• 1 tsp lemon zest
• 5 tbsp orange juice
• 4 tbsp liquid honey
• 1 tbsp mustard
• 2 tsp Tabasco
• cloves

Instructions

1. 1.

   Wash the ham and pat it dry thoroughly. Peel, chop the garlic and grate it finely with salt. Mix in pepper, coriander, thyme, sage and oil to form a paste. Rub the ham with the paste and let it marinate for 3–4 hours. Place the ham rind side up on the oven rack and set it over a fat pan on the middle shelf of a preheated 160 °C oven. Pour 0.5 l water into the fat pan and cook the ham for 2–2.5 h.

2. 2.

   Whisk orange juice, lemon zest and honey over gentle heat to make a smooth sauce; mix in mustard and Tabasco.

3. 3.

   After about 1.5 h remove the ham from the oven and carefully peel off the rind, keeping the fat layer underneath intact. If the rind is still too firm, extend the cooking time.

4. 4.

   Score the fat layer into large diamonds, brush with the honey mixture and stud with cloves if desired. Return the ham to the oven for about 45 min. Add another 0.5 l water to the fat pan if needed. Brush the ham every 15 min during this period.

5. 5.

   Serve warm or cold, garnished with sage leaves and lemon wedges.