6 pounds rump roast
1 (2 ounce) package dry Italian-style bread crumbs
1 teaspoon dried sage
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
2 tablespoons prepared horseradish pepper seasoning
24 whole cloves
1/4 teaspoon ground nutmeg
2 cups water
6 green onions, thinly sliced
Place rump roast in a shallow dish or bowl and brush with the bread crumbs.
Spread the ham mixture over the bread crumb mixture. Let stand overnight.
Preheat oven to 350 degrees F (175 degrees C). Brush ham mixture with sage, thyme, rosemary, sage and oregano salt and basil. Put the garlic cloves and nutmeg in a small bowl and dip the ham mixture into the garlic and nutmeg seasoning. Place coated roasts onto an unbaked sheet of foil.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Meanwhile, in a medium bowl, combine the water, green onions, horseradish pepper and garlic cloves.
Bake at 350 degrees F (175 degrees C) for 1 to 1 hour.
Remove foil from roasts and bake for an additional 20 minutes. Remove foil from roasts and return roasts to oven. Bake for another 15 to 20 minutes or until internal thermometer registers 165 degrees F (80 degrees C).