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Moroccan-Spiced Ham with Pistachio-Couscous Stuffing

Spring 2012
201202030.jpg
food and drink

BY: Monda Rosenberg

Despite its “wow” look, this gorgeous ham is fairly straightforward to prepare, making it easy enough for a weeknight. A few aromatic seasonings are rubbed over the roast, then a five-minute couscous doubles as an intriguing stuffing and side dish, and the oven time needed is a mere half hour. What a way to get an entire dinner on the table without pulling out a slew of pots and pans.

COUSCOUS
1 cup (250 mL) couscous
1 tsp (5 mL) each of ground cumin, coriander and cinnamon
¼ tsp (1 mL) salt
1 cup (250 mL) orange juice
1 tbsp (15 mL) liquid honey
¼ cup (60 mL) golden raisins
¼ cup (60 mL) coarsely chopped dry-roasted, shelled and hulled pistachios
½ cup (125 mL) coarsely chopped fresh coriander leaves

HAM RUB
1 tsp (5 mL) each of ground coriander, cumin and sweet or smoked paprika
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) liquid honey
1 tbsp (15 mL) vegetable oil
1 cooked and smoked Black Forest-Style Ham, 2½ to 3 lbs (1.25 to 1.5 kg)

1 Prepare couscous by placing in a medium size bowl. Stir in cumin, coriander, cinnamon and salt. Pour juice into a large measuring cup or heatproof bowl. Add honey and raisins. Heat in microwave on high until it starts to boil, about 3 minutes. Or bring mixture to a boil in a saucepan. Let sit 5 minutes so the raisins soak up some of the juice. Then stir and pour into the couscous. Stir with a fork until evenly moist. Leave at room temperature at least 10 minutes while you prepare the ham.

2 For the ham rub, in a small bowl blend coriander with the cumin, paprika and cinnamon. Stir in the honey and oil.

3 Preheat oven to 325°F (160°C).

4 To create an opening (canal) in the ham for stuffing, begin by inserting a long thin knife into the midpoint of the narrow end of the ham. Push it through to the other end keeping it horizontal with the bottom of the ham. Move the knife around so you make a circle about 1½ inches (4 cm) wide. Use a sharp-pointed paring knife to cut out and remove a circle of ham at both ends of the roast. Then if necessary, use a longer knife to cut away ham so there is an opening at least 1½ inches (4 cm) wide along the entire length of the ham. It may help to push the thick handle of a large kitchen spoon through the opening to push out the final bits of ham. (These pieces make a delicious addition to Alfredo pasta sauce, omelette fillings or grilled cheese panini.)

5 Fluff couscous with a fork. You may have to crumble it between your fingers to remove lumps and distribute seasonings. Stir in pistachios and coriander.

6 Turn the ham on its end, then slip a small piece of foil under the opening so it will hold in the stuffing when the roast is picked up. With a pointed spoon, fi ll the opening with couscous, gently packing it in as you go. Firmly press in the final addition. (The remaining couscous will be served as a side dish.) Holding the foil-covered end of the ham to keep stuffing in place, carefully lift roast to a baking dish large enough to comfortably hold it. Rub the spice-oil mixture over the ham. Bake in the oven until heated through, from 30 to 35 minutes. Let sit about 5 minutes before slicing. Serve on a bed of couscous. It is good at room temperature or can be warmed briefly in the microwave on low power.

Serves 4 to 6 with leftovers

What to Serve

LCBO#:279661
$12.35  
201202030.jpg
food and drink

Moroccan-Spiced Ham with Pistachio-Couscous Stuffing

Spring 2012

BY: Monda Rosenberg

Despite its “wow” look, this gorgeous ham is fairly straightforward to prepare, making it easy enough for a weeknight. A few aromatic seasonings are rubbed over the roast, then a five-minute couscous doubles as an intriguing stuffing and side dish, and the oven time needed is a mere half hour. What a way to get an entire dinner on the table without pulling out a slew of pots and pans.

COUSCOUS
1 cup (250 mL) couscous
1 tsp (5 mL) each of ground cumin, coriander and cinnamon
¼ tsp (1 mL) salt
1 cup (250 mL) orange juice
1 tbsp (15 mL) liquid honey
¼ cup (60 mL) golden raisins
¼ cup (60 mL) coarsely chopped dry-roasted, shelled and hulled pistachios
½ cup (125 mL) coarsely chopped fresh coriander leaves

HAM RUB
1 tsp (5 mL) each of ground coriander, cumin and sweet or smoked paprika
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) liquid honey
1 tbsp (15 mL) vegetable oil
1 cooked and smoked Black Forest-Style Ham, 2½ to 3 lbs (1.25 to 1.5 kg)

1 Prepare couscous by placing in a medium size bowl. Stir in cumin, coriander, cinnamon and salt. Pour juice into a large measuring cup or heatproof bowl. Add honey and raisins. Heat in microwave on high until it starts to boil, about 3 minutes. Or bring mixture to a boil in a saucepan. Let sit 5 minutes so the raisins soak up some of the juice. Then stir and pour into the couscous. Stir with a fork until evenly moist. Leave at room temperature at least 10 minutes while you prepare the ham.

2 For the ham rub, in a small bowl blend coriander with the cumin, paprika and cinnamon. Stir in the honey and oil.

3 Preheat oven to 325°F (160°C).

4 To create an opening (canal) in the ham for stuffing, begin by inserting a long thin knife into the midpoint of the narrow end of the ham. Push it through to the other end keeping it horizontal with the bottom of the ham. Move the knife around so you make a circle about 1½ inches (4 cm) wide. Use a sharp-pointed paring knife to cut out and remove a circle of ham at both ends of the roast. Then if necessary, use a longer knife to cut away ham so there is an opening at least 1½ inches (4 cm) wide along the entire length of the ham. It may help to push the thick handle of a large kitchen spoon through the opening to push out the final bits of ham. (These pieces make a delicious addition to Alfredo pasta sauce, omelette fillings or grilled cheese panini.)

5 Fluff couscous with a fork. You may have to crumble it between your fingers to remove lumps and distribute seasonings. Stir in pistachios and coriander.

6 Turn the ham on its end, then slip a small piece of foil under the opening so it will hold in the stuffing when the roast is picked up. With a pointed spoon, fi ll the opening with couscous, gently packing it in as you go. Firmly press in the final addition. (The remaining couscous will be served as a side dish.) Holding the foil-covered end of the ham to keep stuffing in place, carefully lift roast to a baking dish large enough to comfortably hold it. Rub the spice-oil mixture over the ham. Bake in the oven until heated through, from 30 to 35 minutes. Let sit about 5 minutes before slicing. Serve on a bed of couscous. It is good at room temperature or can be warmed briefly in the microwave on low power.

Serves 4 to 6 with leftovers

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