Ingredients: |
Ingredients: One, 12-pound fresh ham roast from the leg, bone in
Garlic Paste:
10 garlic cloves, minced
1 Tablespoon fresh chopped rosemary
2 teaspoons Kosher salt
1/2 teaspoon fennel seeds
1 Tablespoon olive oil
1/2 teaspoon black pepper
For Roasting:
3 Tablespoons Kosher salt
1 Tablespoon black pepper
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Directions: |
Directions:The day before serving:
Remove skin from ham, leaving a thick layer of fat. Using a 4-inch paring knife, make incisions all over the ham about 1 inch apart and as deep as the blade will go.
Make a garlic paste by crushing together the garlic, rosemary, 2 teaspoons salt, fennel seeds and black pepper. Stir in olive oil.
Using a chopstick, push 1/2 teaspoon of garlic paste deep into each incision. Rub any remaining paste all over the ham. Set the ham fat side up and, using a knife, score the fat 1/2 inch deep in a crosshatch pattern. Wrap the ham in plastic and refrigerate overnight.
When ready to roast — this takes all day:
Place ham in roasting pan in which it fits snugly and bring to room temperature — about one hour.
Preheat oven to 300°F.
Rub the ham with salt and pepper. Roast 3 hours. Drain the pan juices and fat into a small saucepan; skim off the fat. Return the ham to the oven and roast for 3 hours longer.
Remove roasting pan from oven. Spoon any pan juices and fat into the small saucepan and skim again. Let the roast stand for 15 minutes. Heat juices, adding a little water if the flavor is too strong. Carve ham and serve with pan juices. |
Personal
Notes: |
Personal
Notes: For a special occasion to serve many people. The roast is prepared the night before and takes six hours to roast the next day. So prepare ahead.
Serving suggestion: If your family loves sauerkraut, serve this meat with mashed potatoes and sauerkraut, corn or green beans.
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This recipe for Tender Roasted Pork is from