- 1/2 leg pork or gammon, about 2.5kg/51/2lb
- 2-3 tbsp groundnut or sunflower oil
- Sea salt
- 275ml/10fl oz water
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground caraway
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp freshly grated nutmeg
- 12 juniper berries, crushed
Mix all the spice mixture ingredients in a bowl. Remove the rind from the meat and rub the spices into all the crevices.
Wrap in clingfilm or a plastic bag and refrigerate for 48 hours. Preheat the oven to 240°C, 450°F, Gas 8.
On the upper side of the meat, score the fat with a criss-cross pattern. Place in a roasting tin, baste with the oil and sprinkle with salt. Place in the middle of the oven and add 5-6 tbsp water to the tin. Roast for 10 minutes, then reduce the heat to 170°C, 325°F Gas 3 and cook for 2 1/2 hours.
Baste occasionally and add water as necessary to keep it moist.
When an instant-read meat thermometer registers 80°C, 175°F, transfer the meat to a serving dish and leave to rest in a warm place for 10 minutes.
Deglaze the roasting tin with the water, then boil to reduce and intensify the gravy flavour.
Adjust the seasoning to taste. Carve the meat thinly and serve the gravy in a jug.