Tandoori-Rubbed & Braised Cooked Ham

Recipe for a 6 kg (13 lb) ham

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INGREDIENTS :

For the bread dough

• 125 g (4 ½ oz) olive oil

• 1 L (4 cups) water

• 30 g (2 ½ tbsp.) salt

• 1,5 kg (11 cups) white flour

• 5 g (1 tsp.) Espelette chilli pepper PGI                              

 

For the ham

• 1 cooked ham

• 1 small jar of Tandoori spice mix

• 8 garlic cloves

• 12 bay leaves

• 2 thyme sprigs

• 6 parsley sprigs

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For the carrot purée

• 720 g (3 ¼ cups) carrots

• ¼ lemon

• ½ lime

• ½ blood orange

• 1/8 pomelo

• 1 kumquat

• 500 g (2 ½ cups) sugar

• 500 ml (2 cups) water

• 200 g (7 oz) butter

• Salt

• Espelette chilli pepper

 

For the juice

• 200 ml (7 oz) pork juice

• 1 coriander sprig

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INSTRUCTIONS :

For the bread dough

• Combine all ingredients in the electric mixer bowl. Knead until the batter is smooth and no longer sticks to the bowl.

• Pour the batter into a lightly floured dish. Cover with plastic wrap and refrigerate for at least 3 hours.

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For the ham

• Preheat the oven to 200°C (400°F).

• Rub the ham with the Tandoori spice mix, then stuff with garlic cloves.

• Dust your work surface with flour. Spread the batter out over a large square. Place the ham in the middle, bone-side up, and cover it with herbs. Fold over a flap of the batter towards the bone, covering up the ham’s rounded side. Then fold over the other flap to cover the entire ham.

• Reduce the heat to 180°C (350°F). Slide in the ham and cook it for at least 4 hours.

 

For the carrot puree

• Steam the carrots, purée them, then strain them.

• Prepare a syrup with the sugar and water. Crystallize the zest of all citrus fruits. Finely chop the zest.

• Mix the zest with the carrot purée and add butter.

• Salt and sprinkle with Espelette chilli pepper.

 

For the juice

• Let the cilantro infuse in the pork juice.

 

Finishing

• Place the entire ham on a serving platter. Cut it into large slices and serve with the carrot purée.