Fresh Ham with Rosemary, Garlic, and Lemon

Fresh Ham with Rosemary, Garlic, and Lemon
Photo by Scott Phillips


  • 2 tsp. all-purpose flour
  • 1 medium lemon
  • ¼ cup dry white wine
  • 1 Tbs. cherry jam
  • 6 medium cloves garlic, halved
  • ¼ cup olive oil
  • 2 tsp. unsalted butter, softened
  • + 5 more ingredients
    • Kosher salt and freshly ground black pepper
    • ½ cup lower-salt chicken broth
    • 8-½ lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
    • ¼ cup fresh rosemary leaves
    • ¼ cup white wine vinegar

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosema...

View full recipe at Fine Cooking


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