Roast ham with sundried tomatoes
Preparation time : 5 min
Cook time : 60 min
Portions : 5
Ingredients
  • 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
 
Preparation
  1. Preheat the oven to 200°C (400°F).
  2. 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.
  3. Add the oil gradually until you obtain a smooth consistency. Season to taste.
  4. Place the ham in an ovenproof dish and brush with the sundried tomatoes mixture on all sides.
  5. 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.