3 carrots, chopped
1 onion, halved
10 juniper berries
2 thyme sprigs
4 celery stalks
300ml pomegranate molasses
juice of 1 lemon
juice of 1 orange
400ml dry white wine
10 cardamom seeds, crushed
50ml glazed ginger syrup
2 pieces glazed ginger, finely sliced
Place the ham in a deep pot and cover with water. Add the rest of the ingredients and boil over medium heat for 2 hours and 30 minutes.
Put the glaze ingredients in a pot and cook, stirring occasionally, until it thickens, about 30 minutes. Preheat the oven to 180°C.
Gently lift out the ham and discard the liquid. Carefully remove the rind and discard, score the fat into strips and brush generously with half of the glaze.
Bake the ham, brushing with the remaining glaze now and then, until the glaze has settled, about 1 hour.
Serve sliced hot or cold with beetroot and caramelised pears.