FRESH HAM WITH ROSEMARY, GARLIC, AND LEMON
With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.
Provided by Bruce Weinstein
Categories Main Course
Yield 6, with leftovers
Number Of Ingredients 12
Steps:
- Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F. Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.
- Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened. Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.
Nutrition Facts : ServingSize 6, with leftovers, Calories 760 kcal, Fat 490 kcal, SaturatedFat 21 g, TransFat 54 g, Carbohydrate 4 g, Protein 57 g, Cholesterol 215 mg, Sodium 680 mg, UnsaturatedFat 30.5 g
GARLIC BAKED HAM
Garlic gives this baked ham a great flavor.
Provided by Allison Fletcher Acosta
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
- Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.
- Press whole cloves into the ham.
- Cover ham with aluminum foil.
- Bake in the preheated oven for 1 hour and 20 minutes.
- While ham is baking, mix pineapple juice, brown sugar, dry mustard, and ginger in a bowl.
- Remove foil from ham. Pour pineapple juice glaze over ham.
- Return ham to oven uncovered and continue baking until glaze thickens, about 45 minutes more. Baste ham every 15 minutes.
- Allow ham to rest 5 to 10 minutes. Remove garlic and whole cloves before slicing.
Nutrition Facts : Calories 580.2 calories, Carbohydrate 4.9 g, Cholesterol 127.1 mg, Fat 42.2 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 15 g, Sodium 2917.7 mg, Sugar 2.7 g
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
FRESH HAM WITH ROSEMARY, GARLIC, AND LEMON
Steps:
- Prepare the ham Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F. Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce. Make the sauce Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened. Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.
HAM WITH GARLIC AND ROSEMARY
Provided by Katie Brown
Categories Garlic Mustard Appetizer Roast Cocktail Party Quick & Easy Rosemary Ham Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Get Cookin'
- 1. Preheat oven to 350°F.
- 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
- 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
- 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
- 5. Mix the sugar and mustard together and brush on the ham.
- 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
- 7. Remove from pan, place ham on a platter, and serve.
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- Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.
- Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.
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