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James's Crusted Ham with Maple Mustard Sauce

For the Ham:
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

For the Sauce:
1/2 cup Dijon mustard
1/4 cup Grade B maple syrup

Garnish: 2 large bunches fresh flat-leaf parsley

Preheat oven to 350 degrees F.

For Ham: 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 degrees F, about 1 1/4 hours.

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

For Sauce: Stir together mustard and maple syrup until combined well. Serve with ham.

Cook's note: Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving

Mere facts are for children only. As they begin to point towards conclusions they become food for men.

- Edmund Selous