Name: Herb and pine nut-crusted roast ham
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 10
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

Herb and pine nut-crusted roast ham

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

Serves 10

Prep

20M

Cook

1H 30M

Total

1H 50M

Skip to Recipe

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.

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
Notes

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

Related stories