Roasted Fresh Ham With Cider Glaze
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 tbsp
Mustard Seed1 tsp
Red Pepper Flake1 cup
Extra-Virgin Olive Oil1 cup
Grain Mustard (whole-)2 tbsps
All-Purpose Flour2 tbsps
Unsalted Butter (softened)Directions:
1
One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved
2
Add the spices
3
Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat
4
Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours
5
Drain, rinse, pat the ham dry, and refrigerate
6
One hour before roasting, remove the ham from the refrigerator
7
Preheat the oven to 450 degrees F
8
For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste
9
Rub it all over ham
10
In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top
11
Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours
12
After the first hour, loosely wrap aluminum foil around the bone to keep it from burning
13
Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours
14
During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes
15
Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes
16
Loosely cover the onions in a bowl, and put them in the oven as well
17
Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil
18
Make a paste with the flour and butter and whisk a bit at a time into the juices
19
Boil until thick
20
Carve the ham and serve with the onions and sauce
21
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