For the rolls
Wash the sardines, cut their heads and open them in halves, keeping the two halves attached to one another (through the back); take off the fishbones.
Wash them and marinate them in oil, lime, salt and pink pepper grains for about 1 hour.
Lay the slices of Ham on your cutting board (overlapping two slices at a time), and place at the center of each double-slice a sardine, drained and enclosed in its original shape; then form a roll, placing a sage leaf on top of it, and secure it all with a toothpick.
Lay them in a single layer on a baking tray covered with baking paper and put it in the oven at 180° for about 20 minutes.
Pour some broth on them when the cooktime is halfway through.
