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Tandoori-Rubbed & Braised Cooked Ham

Recipe for a 6 kg (13 lb) ham


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

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


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.

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.



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

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