Servings: Makes 12 servings
Preheat oven to 350°F. Roast almonds on a large baking sheet until browned, about 12 minutes.
Season ham with salt and pepper; place in a roasting pan large enough to hold while leaving room for pineapple and onion. Roast ham until it reaches an internal temperature of 140°F, about 2 hours and 40 minutes. Pour off fat from pan, leaving any browned bits. Add pineapples and onion, increase temperature to 400°F, and roast until ham reaches an internal temperature of 165°F and pineapples and onion begin to brown, about 50 minutes longer. Transfer ham to a warm platter, cover with a clean kitchen towel, and let stand 15 minutes.
Meanwhile, in a small skillet over medium heat, toast coriander seeds until they smell like oranges, about 2 minutes. Cool completely and process in a spice grinder until coarse, or crush using the back of a spoon.
Transfer pineapples and onion to a large bowl. Stir in almonds and coriander, and season lightly with salt and pepper. Add cilantro, and toss gently until combined.
Carve ham and shingle slices against salad.
From the December 2003 issue of O, The Oprah Magazine
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