Roast Fresh Ham

Name: Roast Fresh Ham
Yield: Serves 8 to 10
Ingredients: 6–8 pound bone-in, ham with skin (preferably shank end), rinsed; 2 cups, table salt, for brining; 3 cups, brown sugar, packed, for brining; 2 , garlic heads, cloves separated, lightly crushed and peeled; 10 , bay leaves; 1/2 cup, whole black peppercorns, crushed; 1 cup, fresh sage leaves; 1/2 cup, fresh parsley leaves; 8 medium cloves, garlic, peeled; 1 tablespoon, kosher salt or 1 1/2 teaspoons table salt; 1/2 tablespoon, pepper; 1/4 cup, olive oil; 1 cup, apple cider; 2 cups, packed brown sugar; 5 , whole cloves

Main Courses
Pork
Roasts
Holiday
Easter

Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.

SERVES 8 to 10

TIME 4 hours, plus 9 hours brining and standing

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