Fresh Ham with Lemon-Shallot Rub

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fresh ham with lemon shallot rub
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • 1 10 - 12 pound bone-in fresh ham (butt end) with 1/2-inch layer of exterior fat
  • Zest of 1 lemon (about 1 1/2 tsp.)
  • 1 medium shallot, minced
  • 2 tablespoons olive oil
  • 1 cup white wine
  • Glaze (optional)

Preparation

Let the ham stand 30 minutes at room temperature. Preheat the oven to 400 degrees . In a small bowl, combine the next 3 ingredients, 1 tbsp. kosher salt and 1 1/2 tsp. pepper.

Using a sharp knife, score the fat (do not cut into the flesh), making a 1-inch crosshatch pattern. Transfer the ham to a rack set inside a large roasting pan. Using your fingers, spread the rub all over the ham and inside the crosshatch crevices.

Roast the ham 30 minutes. Reduce the oven temperature to 325 degrees . Gently pour 1/3 cup of the wine over the ham, being careful not to wash off the rub. Roast 1 hour more, drizzling 1/3 cup wine over the ham every 30 minutes. Continue roasting, tenting with foil if browning too quickly, until an instant-read thermometer inserted into the ham in several spots (do not touch the bone) registers 140 degrees , 2 to 2 1/2 hours.

Increase the oven temperature to 400 degrees . Brush the ham with a glaze, if using. Roast until the glaze darkens and is sticky, 10 to 15 minutes depending on the glaze. Let the ham rest at least 30 minutes before carving.