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Roast Fresh Ham

Source: America's Test Kitchen
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Rating: 3.5   Reviews: 8 See Reviews
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  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.
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
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
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Rating: 2
by: Edward, TX Reviewed: 11/08/2008
You list a specific amount of garlic and salt and use it in brine and paste without specifing how much in each product...
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