- 1 garlic clove, peeled
- 125ml (½ cup) sundried tomatoes, reconstituted or preserved in oil
- 30ml (2 tablespoons) grilled pine seeds
- 30ml (2 tablespoons) grated Parmesan cheese
- 45ml (3 tablespoons) olive oil
- Salt and ground black pepper to taste
- 1 1.25kg (2.75lb) Olymel méchoui ham
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- Preheat the oven to 200°C (400°F).
- In a blender, chop the garlic and the sundried tomatoes. Add the pine seeds and the Parmesan cheese. Continue mixing until everything is finely blended.
- Add the oil gradually until you obtain a smooth consistency. Season to taste.
- Place the ham in an ovenproof dish and brush with the sundried tomatoes mixture on all sides.
- Bake in the oven for 30 – 40 minutes, remove the lid and continue cooking uncovered for a further 15 minutes. Cover in aluminum foil and set aside for 10 minutes before slicing and serving.
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