For the ham
- 8-9 lb bone-in, fresh ham
- 1 lemon
- 1/4 cup olive oil
- 1/4 cup fresh rosemary leaves
- 6 cloves garlic
- 1/4 cup champagne vinegar
- salt, pepper, Montreal steak seasoning, Bologna herbal salt blend
For the pan sauce
- 1/4 cup dry white wine
- 1 cup stock (chicken, duck or pork – whatever I have on hand)
- 2 teaspoons butter
- 2 teaspoons flour
- 1 tablespoon cherry preserves
- Set the ham fat side up in a large roasting pan. Score the fat in a 1-inch criss-cross pattern, only cutting about 3/4 of the way through the fat.
- Zest the lemon and put the zest in a food processor with olive oil, rosemary, garlic, juice from half the lemon, and seasoning. Pulse in the processor until it turns to a paste. Rub over the entire ham. Cover with foil and allow to sit for about 2 hours at room temp (or up to 24 hours in the fridge).
- When ready to roast the ham, preheat oven to 350.
- Keep the ham covered with foil and roast for 3 hours.
- Continue roasting, basting every 15 minutes, until the ham is well browned and a meat thermometer inserted in the center without touching bone registers 150 degrees, 1 to 1-1/2 hours more.
- Transfer to a carving board and allow to rest for at least 15 minutes while you make the sauce.
- Pour the pan drippings into a bowl and allow to sit for a few minutes for the fat to rise to the top. Skim off the fat and set aside for other cooking adventures.
- Put the drippings back into the roasting pan and put the pan over medium heat.
- Whisk in the wine, scraping up any particles stuck to the pan’s bottom. Whisk in the stock and boil for a couple minutes until liquid is reduced by 1/3.
- Whisk in the cherry preserves.
- Mash the butter and flour together in a small bowl to create a paste. Add slowly to the sauce and keep whisking until it’s dissolved and the sauce gets thick.
- Carve the ham and serve with pan sauce.
Recipe adapted very slightly from finecooking.com.