Step 1: inject 50 ml of the brine into the ham on the bone Step 2: inject 20 ml of the juice in the same way as the brine Step 3: keep in the fridge for half an hour Step 4: finely chop the herbs and add to the egg whites Step 5: add the grated lemon and lime to the egg whites, then the breadcrumbs until stiff Step 6: Season further with salt and pepper Step 7: after half an hour, press the herb crust onto the ham on the bone (just under 5 mm) Step 8: cook the ham on the bone to a core temperature of 65 degrees Step 9: if the crust becomes too dark, cover with aluminium foil Step 10: Let the ham on the bone rest for 15 minutes, wrapped in aluminium foil Serve the ham on a delicious fresh roll with lettuce.