Tandoori-Rubbed and Braised Cook Ham Recipe
Tandoori-Rubbed and Braised Cook Ham
Total time: more than 2 hours

Waiting time: 3 hours
Cooking time: 4 hours

Difficulty: Easy
Recipe for a 6 kg / 13 lb ham

For the bread dough
- 125 g / 4 ½ oz olive oil
- 1 L / 4 cups water
- 2 ½ Tbsp. salt
- 1,5 kg / 11 cups white flour

For the ham
- 1 small jar of Tandoori spice mix

For the carrot purée
- 720 g 3 ¼ cups carrots
- ¼ lemon
- ½ lime
- 1/8 pomelo
- 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

For the bread dough

  1. Combine all ingredients in the electric mixer bowl. Knead until the batter is smooth and no longer sticks to the bowl.
  2. Pour the batter into a lightly floured dish. Cover with plastic wrap and refrigerate for at least 3 hours.

For the ham

  1. Preheat the oven to 200°C / 400°F.
  2. Rub the ham with the Tandoori spice mix, then stuff with garlic cloves.
  3. 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.
  4. Reduce the heat to 180°C / 350°F. Slide in the ham and cook it for at least 4 hours.

For the carrot puree

  1. Steam the carrots, purée them, then strain them.
  2. Prepare a syrup with the sugar and water. Crystallize the zest of all citrus fruits. Finely chop the zest.
  3. Mix the zest with the carrot purée and add butter.
  4. Salt and sprinkle with Espelette chilli pepper.

For the juice

  1. Let the cilantro infuse in the pork juice.


  1. Place the entire ham on a serving platter. Cut it into large slices and serve with the carrot purée.
More recipe ideas

 Photo and collaboration: Charcuteries européennes / Les

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