
Tandoori-Rubbed and Braised Cook Ham
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
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 cilantro sprig
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.
For the ham
- Preheat the oven to 400°F (200°C).
- 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 350°F (180°C). 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.