- 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
- Preheat oven to 350°F.
- Remove any thick skin from ham and all but about 3/4-inch layer of fat.
- 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.
- 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.
- Transfer ham to a platter and let stand 15 minutes before slicing.