Herb-Roasted Fresh Ham (Butterflied and Rolled)
A de-boned, herb-stuffed fresh ham roast finished with a citrus, spice and honey glaze — a special-occasion centerpiece.
Ingredients
- 2 heads garlic (about 1 cup of whole cloves)
- 1 fresh ham (about 20 lbs.), de-boned by the butcher
- ½ cup extra virgin olive oil
- 1 bunch each fresh rosemary and fresh thyme
- salt and freshly ground black pepper
- 4 whole lemons, sliced thin
- 1 cup dry white wine
- 1 quart fresh orange juice
- 1 cup fresh lemon juice (Meyer lemon if available)
- 1 tbs. ground cinnamon
- ½ tbs. ground cloves
- 2 tbs. brown sugar
- 1 cup clover honey
Directions
1. Preheat oven to 325°. 2. Peel garlic cloves, rub lightly with olive oil, and roast in a baking pan about 45 minutes. Set aside whole.
3. Lay the butterflied ham out on a work surface. Rub lightly with olive oil and season generously with salt and pepper. Strip the rosemary and thyme leaves, sprinkle all over the meat, and lay the roasted garlic cloves on top.
4. Pull the flaps of meat toward the center to close the bundle. Tie tightly with 5-6 pieces of butcher's twine so there are no openings. Turn over, rub lightly with olive oil, and season lightly with salt and pepper (keep seasoning light on the exterior since a long, low roast will burn a heavy coating).
5. Roast in a large pan. After about 2½ hours, increase the oven to 350°.
6. About three-quarters of the way through cooking (roughly 3½ hours in), lay the lemon slices over the top. Continue cooking about another hour, until an instant-read thermometer reads 160° in the thickest part.
7. Remove from the pan and let rest at least 20 minutes.
8. Meanwhile, strain the fat from the cooking juices and set the roasting pan over medium heat on the stovetop. Add the white wine, scraping up the browned bits, and cook a minute until the alcohol evaporates. Add the orange and lemon juice and reduce by half. Add the cinnamon, cloves and sugar, and reduce by half again. Finish by stirring in the honey.
9. Brush the ham with some of the sauce to form a light glaze, and spoon the rest over each serving.