Friday, April 13, 2012


Baked Fresh Ham with Herbs

14-pound fresh ham, bone in (shank and leg portion of pork)
1 tablespoon minced garlic
1/2 cup finely chopped onion
1/2 cup chopped parsley
1/4 cup finely chopped celery
2 teaspoons dried thyme
2 teaspoons dry rubbed sage
1 teaspoon Dijon mustard
11/2 cups fresh breadcrumbs (4 to 6 slices of bread)
1/3 cup (3/4 stick) unsalted butter, melted (3 ounces)
10-ounce box frozen chopped spinach, defrosted and drained
Salt and pepper to taste
  1. Preheat the oven to 450 degrees.
  2. Trim the fat to an even 1/8-inch thickness. Prick the ham all over and cut 11/2-inch-deep gashes evenly over top of the ham (on the side with the fat).
    This will be the “top” of the ham, where you will “stuff” the stuffing.
  3. Place the garlic, onion, parsley, celery, thyme, sage, and mustard in the bowl of a food processor fitted with a metal blade. Process to a paste, then stir together in a bowl with the breadcrumbs, melted butter, and spinach to create the stuffing. Season with salt and pepper.
  4. Press the stuffing deep into the gashes; fingers work best. Place the ham fat side up on a rack in the roasting pan. Roast for 20 minutes, then turn the oven down to 325 degrees.
    Begin checking the ham after 4 hours. Roast until the internal temperature reaches 145 degrees (approximately 51/2 hours total cooking time).
  5. Let sit at room temperature, covered loosely with foil, for at least 30 minutes. The internal temperature should rise to 155 degrees.
  6. Make the gravy while the roast is resting.

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