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!)
If you try it, let us know how this recipe works for you!