New Year's Day Fresh Ham

By • October 13, 2011 • 60 Comments

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Author Notes: It wasn't until I reached legal age that I figured out why New Year's Day dinner in my family always consisted of a huge hunk of protein that went into the oven at about 3 p.m., following an early afternoon "breakfast" of Bloody Marys and scrambled eggs. (I didn't get to sample the Bloody Marys until I was 18. Actually, 17. But who's counting?) At any rate, making a roast remains to this day the easiest way to confront the inevitable family gathering on New Year's Day. The fresh ham requires minimal servicing through the three hours of roasting, allowing ample time to recline on the couch, bathing one's reddened eyes with Visine, attempting to watch football and regretting having ignored all one's resolutions. By the time it's done, you hopefully will have recuperated enough to make some awesome gravy. - wssmomwssmom

Food52 Review: Wssmom is right when she says this ham is the perfect thing to make while hanging around on a cold holiday weekend. It's handsome and impressive, and we love the incorporation of roasted garlic into the rub. It turns out that pork fat and flour make a great roux, and the resulting gravy had a beautiful caramel color. Wssmom doesn't call for specific amounts of olive oil or salt and pepper -- we used about 2 tablespoons of oil, 2 teaspoons of salt and a teaspoon of pepper. We also opted to score the skin, which makes for a lovely presentation. We recommend that you remove the ham from the oven when the internal temperature reads 140 to 150 degrees -- it will cook further as it rests. - A&MA&M

Serves 12

  • One 14-16 pound fresh ham
  • one head roasted garlic, pulled apart and cloves mashed
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme leaves
  • olive oil
  • salt and pepper
  • 4 cups chicken or vegetable stock, preferably homemade
  • 4 tablespoons flour
  1. One hour before you begin, take the fresh ham out of the fridge and let it come to room temperature. Preheat the oven to 350 degrees. If you feel up to it, score the skin into a one-inch diamond pattern.
  2. Using a mortar and pestle, mush together the roasted garlic, rosemary, thyme, salt, pepper and olive oil and rub it into the meat.
  3. Take that sullen hunk of protein and place into a roasting pan, with the skin side down, and thrust into the oven. An hour later, turn it skin side up, and every half hour, rouse yourself off the couch and baste with the fat.
  4. About three hours later, the internal temperature should reach 160 degrees. Take it out of the oven, cover with aluminum foil, and let rest for 30 minutes. The temperature should eventually reach 170 degrees, which I am informed is the magic temperature for pork. (It supposedly is more tender at that temperature than 160 degrees, they say. Who am I to argue?).
  5. Pour off the fat from the pan into a fat separator, and pour 4 tablespoons back into the pan. (Alternatively, pour off all but four tablespoons fat). Put the roasting pan on the stove, turn up the heat to medium and stir in three tablespoons of flour, four if you like your gravy thick. Cook for 1 minute. Add the stock, a little at a time, and scrape up all those wonderful browned bits on the bottom of the pan. Reduce until thickened. Strain into a saucepan and keep warm. If there's some nice juice in the fat separator, add that.
  6. Summon the Spouse to do the carving, nagging him to keep the slices really thin. Serve with the gravy, mashed potatoes, sweet-and-sour cabbage, and make everyone confess their New Year's resolutions. Don't forget to toast to another great year!
Jump to Comments (60)

Comments (60) Questions (1)

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9 months ago George

It is hard to find "fresh ham" are most of you going to butchers for this? It is getting harder and harder to find a butcher. What is a ballpark range of price per pound that on would expect to pay?

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10 months ago Emily Louise

Hi just wanted to check about the cut of ham. This is without the bone, yes? If I were to order it over the phone from my local butcher, I would be asking for .... ?? Many thanks.

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over 1 year ago kat-o

This recipe introduced me to food52 two years ago on, of course, new year's day. Trying to top a fantastic Christmas beef tenderloin, I wanted to kick up the new year's fresh ham. Made this and it was a HUGE hit. Made it again this past new years and just as awesome. You made my all time favorite cut of meat even more delicious. Thanks!

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over 2 years ago ColoradoCook

Very belated comment as I tried this out for a special dinner a couple of months ago. I will, truly, never buy a pre-cooked ham again. This was so much more than the sum of its parts, and so easy. I have repeated the technique with a bone-in pork loin as well, to excellent results. Thank you for the inspiration!

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almost 3 years ago lapadia

Contrats on being a finalist runner-up, wssmom! I have never made a fresh ham before and I will be trying your recipe this holiday season, sometime, will check back :). Printed out the recipe!

Me

almost 3 years ago wssmom

Thanks so much Lapadia! I do hope you enjoy it as much as we do ...

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almost 3 years ago EmilyC

Congrats again, wssmom! You're sure to inspire a lot of people to try roasting a fresh ham (including me!).

Me

almost 3 years ago wssmom

It's so worth it, plus the leftovers make great sandwiches!

Cakes

almost 3 years ago Bevi

Congrats on being the contest finalist, wssmom. I look forward.....

Me

almost 3 years ago wssmom

Thanks, Bevi. Such a thrill!

Stringio

about 3 years ago blanka.n

I love this recipe for so many reasons. I cook fresh ham a lot. I've run out of creative ways to make it.
I think this one may become one of my favorites. Garlic and pork? What can go wrong??????

Me

about 3 years ago wssmom

Thanks so much blanka. n! You are so right - garlic and pork are awesome together!

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about 3 years ago Kitchen Butterfly

I've never cooked a fresh ham, before, eaten plenty but never stood at the helm. I love the headnotes. Congratulations

Me

about 3 years ago wssmom

I hope you get a chance to stand at the helm! Thanks!

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about 3 years ago wewhine

All I can say Wssmom is you sound like someone who sure likes to (fresh) ham it up. Since I've always been a (fresh) ham, this sounds absolutely divine! And I'm sure it's so much more flavorful than a cured ham! Happy New New Year!

Me

about 3 years ago wssmom

wow i guess you really liked it!! thanks!

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about 3 years ago wewhine

All I can say Wssmom is you sound like someone who sure likes to (fresh) ham it up. Since I've always been a (fresh) ham, this sounds absolutely divine! And I'm sure it's so much more flavorful than a cured ham! Happy New New Year!

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about 3 years ago wewhine

All I can say Wssmom is you sound like someone who sure likes to (fresh) ham it up. Since I've always been a (fresh) ham, this sounds absolutely divine! And I'm sure it's so much more flavorful than a cured ham! Happy New New Year!

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about 3 years ago Lizthechef

We always do roast pork for Pennsylvania Dutch good luck all year long. A ham works for me!

Me

about 3 years ago wssmom

fresh ham = uncured pork!

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about 3 years ago EmilyC

I've always wanted to try a fresh ham -- and now I will! What a fabulous recipe. Congrats!

Me

about 3 years ago wssmom

Not too different from roast pork, but it makes an awesome presentation and a great gravy!

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about 3 years ago Idis

Yes! finally I can make fresh ham and not that ready sliced ham for the holidays... Sounds super easy and delicioso!

Me

about 3 years ago wssmom

Definitely!

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about 3 years ago HisChef

I can't wait until NewYears! I'm going to get my ham tomorrow to cook for Sunday dinner! I have Rosemary & Thyme growing in my garden and love the combination with poultry. Never thought about using a mortar (which I will also purchase tomorrow) to make a rub....

Me

about 3 years ago wssmom

Using a mortar is a great way to relax1

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about 3 years ago gingerroot

Congratulations, wssmom! Now that you mention it, growing up we always had ham on New Year's day and yours looks delicious.

Me

about 3 years ago wssmom

Thanks so much gingerroot!

Buddhacat

about 3 years ago SKK

With your impeccable logic, I now understand the purpose of New Year's Day dinner! This recipe is amazing.

Me

about 3 years ago wssmom

LOL thanks SKK, there is a method to my madness!

Buddhacat

about 3 years ago SKK

Finally some real logic to New Year's Day dinners! Love this recipe, it looks great. And I will try it.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I have never made a fresh ham - looks like this is the year I start! Yum! I know for SURE I can do the nagging bit.

Me

about 3 years ago wssmom

That is the crucial element! Thanks!

Monkeys

about 3 years ago monkeymom

Ham...gravy...yum! congrats to you!

Me

about 3 years ago wssmom

You are so kind, thanks, monkeymom!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Do you have a rule of thumb for minutes per pound when roasting a ham like this? I plan to make one of these, but don't think I'll be getting one quite so large. What do you recommend? Love the recipe. Thank you for posting it! ;o) P.S. Great suggestion to serve with sweet and sour cabbage . . . one of my favorite fall/winter sides, and yes, perfect with this!!

Me

about 3 years ago wssmom

Usually 15-20 minutes a pound, but check the meat thermometer for a real gauge of when it's done! (Sweet and sour cabbage is the best!)

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about 3 years ago Summer of Eggplant

Posted a comment and it went in to the ether. Anyhow, thank you for this. I have always been scared of cooking a whole ham.

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about 3 years ago Summer of Eggplant

Thank you for this. I have always found the idea of a whole ham to be a daunting task. I will feel less trepidatious with your recipe.

Me

about 3 years ago wssmom

The fresh ham, rather than the cured ham, makes for fabulous gravy! Go for it!

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about 3 years ago TasteFood

Congratulations - this sounds divine. What a perfect way to start the New Year!

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about 3 years ago wssmom

Thanks! Plus it makes wonderful sandwiches and leftovers ....

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, wssmom! You head notes are hilarious, and your recipe sounds delicious! I love a good ham!

Me

about 3 years ago wssmom

HLA, thanks so much!!

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! I'm not really a ham person, but I can definitely see this making a convert of me. Yum. Congratulations!

Me

about 3 years ago wssmom

Fiveandpsice, that means so much, thanks!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congrats wssmom, fantastic recipe so excited for you!

Me

about 3 years ago wssmom

Thanks, Suzanne, I am totally totally thrilled!

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about 3 years ago Midge

Congrats wssmom. Sounds great.

Me

about 3 years ago wssmom

Thank you, Midge!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I am thrilled for you, wssmom! Love, love, love this recipe! Fresh hams are just about the most underrated roasts, ever. So happy this is a finalist! ;o)

Me

about 3 years ago wssmom

It makes the best gravy, ever! Thanks so much!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on being a finalist!

Me

about 3 years ago wssmom

Wow!!!

Me

about 3 years ago wssmom

The leftovers make amazing sandwiches!!

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about 3 years ago Niknud

Love the story - I can almost feel the weight of the holidays come New Year's Day (in the literal sense). One last hurrah before the parsimony of resolutions! Great recipe - can easily imagine frying up leftovers with mashed potatoes for breakfast the next day....with another Bloody Mary of course!

Me

about 3 years ago wssmom

I'm with you on the leftovers AND the bloody marys!

Cakes

about 3 years ago Bevi

I love this recipe. It evokes so many good memories. My dad and I used to score and rub hams for a producer of hams up the road from us. There are few things better than ham with all the fixings.

Me

about 3 years ago wssmom

Finally figuring out how to makes the replies work, thanks so much Bevi!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious, I can just taste it with the mashed potatoes and cabbage. Fantastic!