Fresh Ham with Rosemary, Garlic, and Lemon

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


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

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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