Makes 6-8 servings. Difficulty
For the ham: 5 lb. gf fully cooked shank-end ham 4 garlic cloves, minced 1 teaspoon kosher salt 3/4 Tablespoon whole coriander seeds 3/4 Tablespoon whole black peppercorns 3 Tablespoons unsalted butter
For the maple-mustard sauce: 3 Tablespoons gf dijon mustard 1/4 cup pure maple syrup
Preheat the oven to 350°F.
Remove any excess fat or thick skin from the outside of the ham.
In a small bowl, mash the garlic and salt together until it forms a paste. Place the coriander seeds and black peppercorns in a mortar and pestle and grind until coarsely ground. Add the coriander mixture to the garlic mixture along with the butter. Mix until a paste forms.
Spread the spice-butter mixture all over the outside of the ham. Place the ham, cut side down, in a greased roasting pan. Bake in the middle of the oven until the outside of the ham is golden and an instant read thermometer inserted into the center (not touching the bone) registers 150°F, about 1 hour.
Transfer the ham to a platter and loosely tent with foil and let stand for 15 minutes before slicing.
Meanwhile, stir together the maple syrup and the gf dijon mustard in a small saucepan. Heat over low heat until warmed.
Serve maple mustard sauce along-side the ham.
There are gluten-free hams available on the market just make sure the ham you purchase does not contain gluten.