- Cook Time
- Prep Time
- 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)
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.