Ingredients: |
Ingredients: 1 Fresh 6-8 lb bone-in uncured half ham roast. Either the shank (bottom of the leg) or sirloin (top of the leg) will work, but shank is preferred.
Brine:
2 C table salt
3 C packed brown sugar
2 Garlic heads, separated, lightly crushed and peeled
10 Bay Leaves
1/2 C peppercorns crushed
Water
Garlic and Herb Rub:
1 C Lightly packed sage leaves
1/2 C parsley leaves
8 Medium garlic cloves, Peeled
1 TBSP salt
1 1/2 TBSP of ground pepper
1/4 C olive Oil
Glaze:
One cup apple cider
2 cups brown sugar
5 whole Cloves
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Directions: |
Directions:Rinse the ham and carefully slice through the skin and fat, length wide and then width wise. making a diamond pattern. BE CAREFUL NOT TO CUT INTO THE MEAT!
Next, Prepare the brine by dissolving salt and sugar in 1 gallon of hot tap water in a large food-safe bucker or stock pit. Add the garlic, bay leaves and peppercorns and then 1 gallon of cold water. Put the ham in the brine and refrigerate for 8 to 24 hours. I also like to buy a cheao meat injector needle from CashWise for a couple of bucks and inject ham with the brine it is soaking in for extra flavor.
After the brining is complete, put a large disposable roasting pan lined with a cooling rack on a baking sheet. take the ham out of the brine and rinse it really well under cold water. then dry it really well with paper towels. Put cut side down onto the rack in the disposable pan. let the ham stand, uncovered for an hour at room temperature. Preheat the oven to 500ºF!!!
Next make the garlic and herb rub. put everything but the oil into a food processor. start the processor and slowly add the oil in until a paste forms, then rub all the sides of the ham with the mixture.
To make the glaze, bring the apple cider, brown sugar, and cloves to a boil in a small sauce pan. Then reduce the heat to medium low and simmer another 5 to 10 minutes until it’s reduced to about 1 1/3 cups. It will really thicken as it cools. You can stir and reheat it before using if needed.
Roast the ham at 500° for 20 minutes then reduce the temperature to 350 and continue to roast until the center of the ham registers 145 to 150° internally. Every 45 minutes brush the glaze onto the ham. Total roasting time is about three hours.
Once the ham hits 145, take it out and tent it with foil and let it stand until it registers 155 to 160 internally. About 30 minutes. Then carve it up and enjoy the most delicious ham of your life! |
This recipe for Easter Ham is from