- 2 cups blanched whole almonds
- 1 shank-end fresh ham (about 12 pounds), trimmed and tied
- Salt and freshly ground pepper
- 2 ripe pineapples , peeled, cored, and cut into 1-inch chunks
- 1 medium Vidalia or other sweet onion , sliced 1/4-inch thick
- 1/4 cup coriander seeds
- 1 cup loosely packed cilantro leaves
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.