View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Roast Fresh Ham

Source: America's Test Kitchen
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 8 See Reviews
Rate/Review this Recipe


  Serves 8 to 10
If you don't have room in your refrigerator, you can brine the ham in a large insulated cooler or a small plastic garbage can; add five or six freezer packs to the brine to keep it well cooled.
RECIPE INGREDIENTS
For the Roast:
1 fresh half ham bone-in with skin, 6 to 8 pounds, preferably shank end, rinsed
1 cup apple cider
2 cups packed dark brown sugar or light brown
5 whole cloves
For the Brine:
4 cups kosher salt or 2 cups table salt
3 cups packed dark brown sugar or light brown
2 heads of garlic cloves separated, lightly crushed and peeled
10 bay leaves
1/2 cup whole black peppercorns, crushed
For the Garlic and Herb Rub:
1 cup fresh sage from 1 large bunch, packed lightly
1/2 cup fresh parsley from 1 bunch
8 medium cloves of garlic
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1/2 tablespoon ground black pepper
1/4 cup olive oil
Roast Fresh Ham Recipe at Cooking.com
DIRECTIONS
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat. Bring cider, brown sugar, and cloves to boil in small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes. (Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.)


In large (about 16-quart) bucket or stockpot, dissolve salt and brown sugar in 1 gallon hot tap water. Add garlic, bay leaves, black pepper, and 1 gallon cold water. Submerge ham in brine and refrigerate 8 to 24 hours.


Set large disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham, wide cut-side down, on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.


Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. In workbowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper, and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.


Roast ham at 500 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees on instant-read thermometer, about 2 1/2 hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees on thermometer, 30 to 40 minutes. Carve and serve.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Ham for the Holiday
Spotlight Recipe Review See all 8 reviews »

Rating: 2
by: Edward, TX Reviewed: 11/08/2008
Help
You list a specific amount of garlic and salt and use it in brine and paste without specifing how much in each product...
253 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.