Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 4 1/2kg cooked Kurobuta Berkshire easy-carve shoulder ham (picnic ham) (see note)

  3. 250ml (1 cup) cider

  4. 2 teaspoons ras el hanout (see note)

  5. 150g dark brown sugar

  6. 1/4 cup Dijon mustard

  7. Green tomato relish (see related recipe), to serve

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, cut around skin 10cm from the shank end of the ham, then, starting at the bottom of ham, slide your fingers under the skin, working them up between skin and fat, loosening skin as you go. When you reach the shank, gently pull back skin in one piece and discard.

  2. Preheat oven to 190°C. Place ham in a large roasting pan and pour in cider. Combine ras el hanout, sugar and mustard and, with your hands, spread over the ham. Bake ham for 45 minutes, basting with juices occasionally until well glazed, then transfer to a platter.

  3. Holding a knife perpendicular to the platter, carve thin slices of ham. If the ham has a bone, work around it, then turn ham over and repeat. Serve with green tomato relish, mustard, figs, salad and baguettes.


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