Roast Fresh Ham

Published March 1, 2001.

Why this recipe works:

For a flavorful, succulent fresh ham recipe worthy of a holiday table, we purchased a shank end with the skin on and scored the fat. Then we brined the ham in a solution flavored with brown sugar, garlic, bay leaves, and black peppercorns. Starting the ham at high heat and finishing at low… read more

For a flavorful, succulent fresh ham recipe worthy of a holiday table, we purchased a shank end with the skin on and scored the fat. Then we brined the ham in a solution flavored with brown sugar, garlic, bay leaves, and black peppercorns. Starting the ham at high heat and finishing at low heat gave us a crisp, flavorful skin and tender meat. We finished our fresh ham recipe with a sweet—but not too sweet—glaze.

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Serves 8 to 10

If you don't have room in your refrigerator, you can brine the ham in a large insulated cooler or a small plastic garbage can; add five or six freezer packs to the brine to keep it well cooled.

Ingredients

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