The combination of the moist ham, seasonings and mustard sauce will make this main course memorable.
1 (8- to 10-pound) fully cooked shank-end ham
4 garlic cloves
1 ½ 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
Maple Mustard Sauce
2 large bunches fresh flat-leaf parsley
Electric coffee/spice grinder
1. Preheat oven to 350°F.
2. Remove any thick skin from ham and all but about ¾-inch layer of fat.
3. 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.
4. 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°F, about 1 ¼ hours.
5. Transfer ham to a platter and let stand 15 minutes before slicing.
Makes 8 servings