Glazed Ham with Potatoes Au Gratin

Rinse the ham, then dry thoroughly. Peel the garlic, chop and grind finely with salt. Mix with pepper, coriander, thyme and oil to a paste. Rub the ham with the paste and let rest 3-4 hours. Put ham with rind on the center rack of the oven and slide a drip pan underneath. Pour 1/2 liter (approximately 2 cups) of water in the drip pan. Bake the ham in an oven preheated to 160°C (approximately 325°F) for 2-2.5 hours.

Stir orange juice, orange zest and honey over low heat to a smooth sauce. Mix in mustard and Tabasco.

After about 1.5 hours, take the ham from the oven and carefully remove the rind, so that the fat layer is maintained below.

Cut large diamonds into the fat layer, brush with the honey mixture and stud to taste with cloves. Put the ham back in the oven for about 45 minutes. If needed pour another 1/2 liter (approximately 2 cups) of water in the drip pan. Brush the ham every 15 minutes during this time.

For the gratin, peel garlic cloves. Rub casserole dish with garlic then with butter. Peel the potatoes, rinse and cut into very thin slices. Place potato slices in the baking dish in a single layer. Whisk together milk, cheese and double cream, season with salt and pepper and pour over the potatoes. The potatoes should be barely covered, so pour in more milk if needed.

Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes until golden brown.

Blanch tomatoes in hot water, peel, quarter, core and dice. Sauté with the raisins in hot butter. Deglaze with white wine and add chives. Season with salt and pepper.