Active Time

　　15 min

　　Total Time

　　1.25 hrs

　　

Ingredients

Makes 8 servings

　　1 (8- to 10-pound) fully cooked shank-end ham

　　4 garlic cloves

　　1 1/2 teaspoons fine sea salt

　　1 tablespoon whole coriander seeds

　　1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)

　　1 tablespoon all-purpose flour

　　3 tablespoons unsalted butter, softened

　　Accompaniment:Maple Mustard Sauce

　　Garnish: 2 large bunches fresh flat-leaf parsley

　　

Special Equipment

an electric coffee/spice grinder

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Remove any thick skin from ham and all but about 3/4-inch layer of fat.

　　

Step 3

Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.

　　

Step 4

Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.

　　

Step 5

Transfer ham to a platter and let stand 15 minutes before slicing.