Based on Shannon Hayes recipe for fresh ham in The Grassfed Gourmet Cookbook (pg 156),
Serves 8, perfect to showcase your skills, budget-friendly, minimum preparation
1. Source a nitrate-free fresh ham from your local farmer. (need one? Click here)
The recipe is for a full leg ham of 7 to 8 lbs. Half the recipe for a smaller split ham (4-5 lbs)
2. Prepare the Sage and Thyme Pork Rub:
1/4 cup dried sage
2 tbsp dried thyme
1 tbsp dried oregano
2 tbsp coarse salt
1 tbsp freshly ground black pepper
4 cloves garlic
Combine ingredients in a bowl or blend in a food processor to speed it up.
3. Prepare and cook the ham using a meat thermometer.
Take out the ham ahead of time and bring to room temp
Preheat oven to 375°F
Lay the ham on a cutting board and rub all the meat surfaces with the Sage and Thyme Pork Rub
Set in a large roasting pan and insert a meat thermometer.
Roast until internal temp registers 145° to 148°F about 3 hours or 20-22 minutes per pound.
Remove from oven and tent loosely with foil. Allow the ham to rest for 20 to 30 minutes before serving. Internal temperature should rise 5° to 10° F.
4. Serve with your favorite side dishes and enjoy a hearty fresh ham dinner this Easter! (Idea: we love a good bunch of homemade applesauce with our pork!)
Does this recipe seem too easy for you? Try the Bartlett Farms approved superb ham brine and really
If you try it, let us know how this recipe works for you!