The Best Fresh Ham Roast Recipe

The easiest way to make the best fresh gammon roast. With the right amount of brown sugar, herbs and spices, this makes the juiciest gammon roast with a deliciously crispy outside. 

Ingredient

– 1 10-pound fresh ham bone-in or bone less (not precooked or cured) – 1 ½ tablespoons kosher salt – ½ cup brown sugar – 3-4 oranges, cut into 1-inch slice – 1 tablespoon freshly ground black pepper – 2 tablespoons fresh thyme, minced – 2 tablespoon fresh rosemary, minced – 3 cups water – 1 cup white wine

Direction

Preheat the oven to 425 degrees F with a rack in the lower third. Let the gammon fat remain. Score ham in a diamond pattern (crisis cross) with ½-inch-deep cuts spaced 1½ inches apart.

Step 1

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Put salt, brown sugar, pepper, and thyme in a small bowl. Pinch the thyme to make it smell good. Spread the mix all over the ham and into cuts in the ham roast.

Step 2

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Lay orange slices on a roasting rack in a large pan. Lay gammon fat-side up on orange slices on the rack. Pour water and white wine into the pan bottom. At 425 degrees F, roast for ½ hour.

Step 3

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Lower the heat to 300°F. Low and slow cooking tenderises the meat. To prevent pan juices from burning, add water. Bake ham until internal temperature reaches 140 degrees, about 3-3 ½ hours (refer to notes). 

Step 4

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The interior will be tender and the top golden brown. A sharp knife should be used to slice the fresh ham roast after 30–45 minutes of resting under aluminium foil. Make gravy or pour over meat with pan drippings. 

Step 5

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also see

also see

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