Spice Crusted Ham with Maple Mustard Sauce

Total Time:
1 hr 40 min
25 min
1 hr 15 min

8 servings

  • For the Ham:
  • 1 (8 to 10-pound) fully cooked shank-end ham
  • 4 garlic cloves
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)
  • 1 tablespoon all-purpose flour
  • 3 tablespoons unsalted butter, softened
  • For the Sauce:
  • 1/2 cup Dijon mustard
  • 1/4 cup Grade B maple syrup
  • Garnish: 2 large bunches fresh flat-leaf parsley
  • Special equipment: an electric coffee/spice grinder
  • Preheat oven to 350 degrees F.

  • For Ham: Remove any thick skin from ham and all but about 3/4-inch layer of fat.

  • Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.

  • Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150 degrees F, about 1 1/4 hours.

  • Transfer ham to a platter and let stand 15 minutes before slicing. Garnish with parsley.

  • For Sauce: Stir together mustard and maple syrup until combined well. Serve with ham.

  • Cook's note: Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

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