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Roast Fresh Ham

2 tb Coarse Salt
1 1/4 ts Rubbed Sage
1 1/4 ts Brown Ginger
1/2 ts Black Pepper
4 x Bay Leaves, crumbled
4 cl Garlic, minced
1 x Fresh 1/2 of Ham, (Shank or Butt Portion, 9lb)
Grapes for garnish


In a small bowl, sift together salt, sage, ginger, pepper, bay leaves and garlic until well mixed. Remove any rind from ham but do not remove fat. Rub the salt mixture all over the ham. Wrap tightly in aluminum foil or plastic wrap and refrigerate overnight.

Preheat the oven to 425 F. Unwrap the ham and place it in a 13x9x2 inch roasting pan. Roast for 20 minutes. Reduce the heat to 325 F and baste with the pan drippings. Roast uncovered basting every 30 minutes for about 4 hours or until a meat thermometer inserted near but not touching the bone registers 160 F. If the ham seems to be browning too fast, cover loosely with aluminum foil. Transfer to a platter and let rest 20 minutes before carving.




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