Herb Crusted Fresh Ham Recipes

Steps:

• Heat oven to 325 degrees with rack positioned as low as possible. To make the green-herb paste, combine garlic, rosemary, oregano, 1 tablespoon salt, and 2 teaspoons freshly ground black pepper in the bowl of a food processor; pulse to combine. With machine running, add olive oil through feed tube, and process until just combined but some texture still remains. Green-herb paste can be made 1 day ahead and stored in an airtight container, refrigerated, until you're ready to cook the ham.
• To make the ham, you will need a large roasting pan; we used a 14-by-18-inch one. If you can cook a 20-pound turkey in the pan, the ham will fit; just make sure the pan fits in your oven. Arrange onion rounds in the bottom of the pan. Place 8 rosemary sprigs and 2 dozen bay leaves on top of the onions; this onion-herb bed will keep the ham from burning and will make an aromatic gravy.
• While ham is still cold, score the skin and fat: Using a sharp slicing knife, cut large diamonds, spaced about 2 1/2 inches apart, through both the skin and the fat. The uncooked meat should be moist and reddish pink, and the fat should be very white and smooth. Don't be alarmed by the amount of fat under the skin; it melts, shrinks, and crisps while cooking, making the meat tender. Using a paring knife, make a slit in the meat at each intersection; insert a sliver or two of garlic and a tuft of rosemary into each.
• Transfer ham, scored-side up, to pan. Using your fingers, rub 1/2 cup green-herb paste into the cut areas, over the skin and over the exposed end piece. Sprinkle liberally with salt and pepper.
• Tie ham crosswise in 2 or 3 places with kitchen twine. Make a bay wreath around the shank bone: Tie a piece of twine around the bone; tuck remaining bay leaves under the twine. Let ham sit at room temperature until no longer cold to the touch, about 30 minutes; if it goes into the oven too cold, it won't cook through. Cook ham 1 hour. Slide out the pan on the rack. Slowly pour 3/4 cup wine over ham; rub more paste into cut areas as they expand and release juices. Bake 3 1/2 to 5 hours more, basting with wine every hour and rubbing in more paste as needed, until an instant-read thermometer registers between 145 degrees and 155 degrees when it is inserted into 2 different sections of the center; be careful not to insert the thermometer next to the bone, or the reading will be incorrect. Cooking times will vary with the size of the ham, the weight of the pan, and the heat of the oven, so an instant-read thermometer is essential. While roasting, reverse orientation of pan for even browning, and tent ham with foil if the outside is cooking too quickly. Remove ham from oven, and let rest; the internal temperature will rise 5 degrees to 10 degrees more.
• When cool enough to handle, transfer ham to a platter garnished with rosemary and dandelion greens; remove twine. For easiest slicing, let ham rest 1 to 1 1/2 hours. Discard onions and rosemary; pour remaining liquid into a fat separator. Place pan over high heat. Add 1/2 cup water; once liquid bubbles, scrape bottom with a wooden spoon to dislodge any cooked-on bits. Cook until mixture reduces slightly, about 5 minutes. Remove fat from reserved liquid, and add liquid to pan. Heat through, strain, and serve with the ham.

Steps:

• In a small bowl, combine the thyme, parsley and rosemary. Using a sharp knife, score the entire surface of the ham in a crosshatch pattern, cutting down just through the skin to the flesh underneath. Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin. Sprinkle the ham with salt and pepper. Set aside to marinate and come to room temperature, 45 to 60 minutes.
• Preheat the oven to 350 degrees F.
• Place the herb-crusted ham in a roasting pan. Bake until the internal temperature reaches 150 degrees F on an instant-read thermometer inserted near the bone, approximately 25 minutes per pound, or 2 1/2 to 3 1/2 hours. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 degrees to 160 degrees F on the instant-read thermometer, 25 to 30 minutes.
• Transfer to a cutting board and carve. Serve with roasted sweet potatoes.

Steps:

• In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper.
• Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
• Preheat oven to 350 degrees F.
• Place the herb-crusted ham in a roasting pan.
• Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone. Remove from the oven to a rack.
• Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes.
• Remove ham from roasting pan.
• Transfer the drippings into a small saucepan to make the au jus.
• Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving.
• Taste and adjust seasoning with salt and pepper.
• Once the ham has rested, transfer to a cutting board, carve, and serve with the au jus on the side.

Steps:

• If there is tough skin covering the top of the ham, cut it off to expose the fat.
• In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
• Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
• Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
• Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
• Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
• Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.

Steps:

• Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
• In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
• Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
• Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.