If you're looking for a showstopper main dish, this Traditional Roast Fresh Ham is it. With a blend of fresh herbs and a hint of apple, it's perfect for special occasions or a cozy family dinner. It's the kind of dish that fills your home with an irresistible aroma and leaves everyone asking for seconds.
Fresh ham is the star of this dish, providing a rich, meaty flavor. Using a 10 lb ham means you'll have plenty to go around. The olive oil helps the herbs adhere to the meat and adds a subtle richness. Garlic and fresh rosemary bring warmth and depth, while fresh thyme adds a hint of earthiness. Kosher salt and black pepper enhance all these flavors, making everything pop. A touch of lemon zest brightens the mix with a bit of zing. Finally, apple cider vinegar and apple juice keep the ham moist and infuse a hint of sweetness.
This traditional roast ham pairs beautifully with creamy mashed potatoes and roasted vegetables like carrots and Brussels sprouts. For a touch of freshness, a simple green salad with a light vinaigrette is a nice contrast to the rich flavors. And don't forget some crusty bread to mop up all those delicious juices!
Start by preheating your oven to 325°F. This will give you a tender, evenly cooked ham. While the oven warms up, make your seasoning paste. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary and thyme, kosher salt, black pepper, and lemon zest until well combined.
Now, rub this fragrant paste all over your fresh ham. Don’t be shy; make sure every nook and cranny is covered. This ensures every bite is packed with flavor. Place the seasoned ham into a large roasting pan.
Next, pour the apple cider vinegar and apple juice into the bottom of the pan. These liquids will steam and infuse the ham as it cooks, keeping it juicy and adding a sweet undertone.
Cover the ham with foil to trap the heat and moisture, and roast it in your preheated oven for 4 hours. Remember to baste the ham occasionally with the pan juices to keep the outside from drying out.
For the last hour, remove the foil to let the crust develop a nice, golden-brown crispness. To check if it’s done, use a meat thermometer in the thickest part of the ham, avoiding the bone. It should read 145°F.
Once it’s out of the oven, let the ham rest for about 20 minutes. This step lets the juices redistribute, ensuring every slice is perfectly tender and flavorful.
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