Tandoori-Rubbed and Braised Cook Ham

Recipe for a 6 kg (13 lb) 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.
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