For the bread dough

  • 125g olive oil
  • 1l water
  • 30g salt
  • 1.5 kg white flour
  • 1 tsp Espelette chilli pepper PGI

   For the ham

  • 1.6kg cooked ham
  • 1 small jar of Tandoori spice mix
  • 8 garlic cloves
  • 12 bay leaves
  • 2 thyme sprigs
  • 6 parsley sprigs

For the carrot purée

  • 720g carrots
  • ¼ lemon
  • ½ lime
  • ½ blood orange
  • 1/8 grapefruit
  • 1 kumquat
  • 500g sugar
  • 500ml water
  • 200g butter
  • Salt
  • Espelette chilli pepper                              

For the jus

  • 200ml pork jus
  • 1 sprig fresh coriander

For the bread dough

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

 For the ham

  • Preheat the oven to 200°C.
  • Rub the ham with the Tandoori spice mix, then stuff with garlic cloves.
  • Dust work surface with flour. Spread the batter out over a large square. Place the ham in the middle, bone-side up, and cover 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.
  • Reduce the heat to 180°C. Slide in the ham and cook for at least 4 hours.

 For the carrot puree

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

For the juice

  • Leave the coriander to infuse in the pork jus.

Finishing

  • Transfer the ham to a serving platter. Cut into generous slices and serve with the carrot purée.