Servings: 6

½ leg pork or gammon, about 6 lbs ½ leg pork or gammon, about 6 lbs
2 to 3 tbsp sunflower oil 2 to 3 tbsp sunflower oil
sea salt sea salt
 
Spice mixture: subheading: Spice mixture:
1 tsp ground coriander 1 tsp ground coriander
1 tsp ground cumin 1 tsp ground cumin
1 tsp ground caraway 1 tsp ground caraway
1 tsp ground ginger 1 tsp ground ginger
1 tsp ground cinnamon 1 tsp ground cinnamon
½ tsp ground allspice ½ tsp ground allspice
½ tsp nutmeg, freshly grated ½ tsp nutmeg, freshly grated
12 Juniper berries, crushed 12 Juniper berries, crushed

Mix the spices and berries in a bowl. Remove rind from the meat, and rub the spices into the joint. Wrap in Saran Wrap and refrigerate for 48 hours.
Preheat oven to 475 degrees. Score the fat on top of the met in a crisscross pattern. Place in roasting tin, baste with oil and sprinkle salt. Add 5 to 6 tbsp of water. Roast for 10 minutes then reduce heat to 325 degrees and cook for 2 ½ hours. Baste after adding water to keep it moist.
When an instant-read thermometer reaches 175 degrees, transfer meat to a serving dish and let it rest for 10 minutes while you make gravy from the pan's juices. Carve the meat in thin slices and serve the gravy separately.

Serves: 6. Active: 10 minutes, plus chilling time. Total: about 3 hours.  Serves: 6. Active: 10 minutes, plus chilling time. Total: about 3 hours.