New Year's Day Fresh Ham
Wow. Cracklin'.
Now that's an ingredient shot. Roasted garlic, rosemary, thyme, olive oil, flour, and the ham. (Salt and Pepper took a hike.)
One of the niftiest tricks in town: roasting a whole head of garlic. Just slice off the top, give it a drizzle of olive oil, and pop in a hot oven for 30 minutes. The sweet little cloves pop...
Merrill is a mighty mortar and pestler, mashing the roasted cloves with chopped rosemary and thyme.
And, Amanda is a meticulous masseuse, massaging the garlic and herb rub into the scored ham.
Flip that baby over!
[Deleted scenes: the ham went into the oven for three hours and is now stage right resting under an aluminum tent.] But look at all that love in the pan! Save it -- it's gravy time.
Amanda adds back a bit of the stock from the pan juices (which we removed and let separate.)
And, now the flour to roux things up. (Who knew pork fat and flour made such a smooth roux?)
Amanda intently whisks in additional stock to loosen things up and bring the gravy on home.
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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. - wssmom - wssmom
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&M - A&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
- 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.
- Using a mortar and pestle, mush together the roasted garlic, rosemary, thyme, salt, pepper and olive oil and rub it into the meat.
- 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.
- 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?).
- 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.
- 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!
- Your Best Holiday Roast Contest Finalist!
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2 months 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!
about 1 year 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!
over 1 year 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!
over 1 year ago wssmom
Thanks so much Lapadia! I do hope you enjoy it as much as we do ...
over 1 year ago EmilyC
Congrats again, wssmom! You're sure to inspire a lot of people to try roasting a fresh ham (including me!).
over 1 year ago wssmom
It's so worth it, plus the leftovers make great sandwiches!
over 1 year ago Bevi
Congrats on being the contest finalist, wssmom. I look forward.....
over 1 year ago wssmom
Thanks, Bevi. Such a thrill!
over 1 year 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??????
over 1 year ago wssmom
Thanks so much blanka. n! You are so right - garlic and pork are awesome together!
over 1 year ago Kitchen Butterfly
I've never cooked a fresh ham, before, eaten plenty but never stood at the helm. I love the headnotes. Congratulations
over 1 year ago wssmom
I hope you get a chance to stand at the helm! Thanks!
over 1 year 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!
over 1 year ago wssmom
wow i guess you really liked it!! thanks!
over 1 year 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!
over 1 year 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!
over 1 year ago Lizthechef
We always do roast pork for Pennsylvania Dutch good luck all year long. A ham works for me!
over 1 year ago wssmom
fresh ham = uncured pork!
over 1 year ago EmilyC
I've always wanted to try a fresh ham -- and now I will! What a fabulous recipe. Congrats!
over 1 year ago wssmom
Not too different from roast pork, but it makes an awesome presentation and a great gravy!
over 1 year ago Idis
Yes! finally I can make fresh ham and not that ready sliced ham for the holidays... Sounds super easy and delicioso!
over 1 year ago wssmom
Definitely!
over 1 year 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....
over 1 year ago wssmom
Using a mortar is a great way to relax1
over 1 year ago gingerroot
Congratulations, wssmom! Now that you mention it, growing up we always had ham on New Year's day and yours looks delicious.
over 1 year ago wssmom
Thanks so much gingerroot!
over 1 year ago SKK
With your impeccable logic, I now understand the purpose of New Year's Day dinner! This recipe is amazing.
over 1 year ago wssmom
LOL thanks SKK, there is a method to my madness!
over 1 year ago SKK
Finally some real logic to New Year's Day dinners! Love this recipe, it looks great. And I will try it.
over 1 year 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.
over 1 year ago wssmom
That is the crucial element! Thanks!
over 1 year ago monkeymom
Ham...gravy...yum! congrats to you!
over 1 year ago wssmom
You are so kind, thanks, monkeymom!
over 1 year 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!!
over 1 year 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!)