If you're looking to impress with a centerpiece that's both hearty and vibrant, this Citrus Herb Roasted Fresh Ham is it. Infused with fresh herbs and a zesty citrus kick, it transforms a traditional roast into something extraordinary. Perfect for family gatherings or special occasions, it's sure to be a hit.
The hero here is obviously the fresh ham. Weighing in at about 10 pounds, it's perfect for a larger group. Olive oil acts as a flavor carrier, helping to distribute the herbs and citrus evenly. The combination of lemon juice and orange juice brings a fresh and tangy zest that complements the richness of the ham. Freshly chopped rosemary and thyme bring earthy, aromatic notes. Garlic adds depth and warmth, while salt and black pepper are essential for seasoning. The orange and lemon slices not only add flavor but also keep the ham moist. Finally, chicken broth ensures the ham stays juicy throughout the roasting process.
This roast pairs beautifully with roasted root vegetables or a simple green salad. For a more festive touch, serve it alongside a cranberry or apple chutney. A glass of crisp white wine or an amber ale complements the citrus and herb flavors nicely.
First, preheat your oven to 325°F (163°C). This is crucial for even cooking. While the oven warms up, whisk together the olive oil, lemon juice, orange juice, rosemary, thyme, garlic, salt, and pepper in a bowl. This will be your flavorful marinade.
Take your fresh ham and score the skin in a diamond pattern. This helps the marinade penetrate better and allows for a crispier skin. Place the ham in a large roasting pan and rub the marinade all over it, making sure to get into those cuts.
Now, arrange the orange and lemon slices over the top of the ham. Not only do they look pretty, but they also keep the meat moist and add extra flavor. Pour the chicken broth into the bottom of the pan to help baste the ham as it cooks.
Cover the ham loosely with aluminum foil and place it in the oven. Roast it for about 3 hours, basting occasionally. This keeps the surface moist and allows the flavors to meld.
After 3 hours, remove the foil and increase the oven temperature to 375°F (190°C). Roast for another 45 minutes, or until the skin is crispy and a meat thermometer reads 145°F (63°C) when inserted into the thickest part of the ham. Remember to avoid the bone for an accurate reading.
Once done, let the ham rest for 15 minutes before slicing. This resting time ensures the juices redistribute, keeping the meat tender and juicy.
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