Spice-Crusted Ham with Maple Mustard Sauce

• 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

1. Preheat oven to 350F.
2. Remove any thick skin from ham and all but about 3/4-inch layer of fat.
3. Mince and mash garlic with salt to a paste.
4. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
5. Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan.
6. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150F, about 1 1/4 hours.
7. Transfer ham to a platter and let stand 15 minutes before slicing.

fully cooked shankend ham, garlic, salt, coriander seeds, mixed, flour, unsalted butter, accompaniment, bunches fresh, electric coffee

Taken from www.epicurious.com/recipes/food/views/spice-crusted-ham-with-maple-mustard-sauce-104888 (may not work)