SLOW-ROASTED FRESH HAM
Steps:
- 1. Place ham flat side down on cutting board. Remove skin, leaving 1/2-1/4 inch fat. Cut 1-inch diagonal cross-hatch pattern in fat. If there is a bone, cut one 4-inch horizontal pocket about 2 inches deep in center of flat side of ham. 2. Combine sugar, salt, rosemary, and thyme in bowl. Rub half of mixture in ham pocket. Tie kitchen string around base of ham. Rub exterior of ham with remaining half of mixture. Wrap ham tightly in plastic wrap (or place in oven bag) and refrigerate until roasting (12-48 hours). 3. Adjust oven rack to lowest position and heat oven to 325 degrees. Set V-rack in large roasting pan. Put ham in roasting bag flat side down and tie top of bag closed with kitchen string. Placed ham, flat side down, on V-rack and cut 1/2 inch slot in top of oven bag. Roast until thermometer inserted in center of ham registers 160 degrees, 3 1/2-5 hours. Re ove hand from oven and let rest in oven bag on V-rack for 1 hour. Heat oven to 450 degrees. 4. Whisk maple syrup, molasses, soy sauce, mustard and pepper together in bowl. Cut roasting bag and let juices down into roasting pan. Remove ham from bag and discard bag. 5. Baste ham with half of glaze and roast for 10 minutes. Brush ham with remaining glaze, orate pan, and roast until deep amber color, about 10 minutes more. Move ham to carving board, flat side down, and let rest for 20 minutes. Pour pan juices into fat separator. Carve ham into 1/4-inch slices, arrange on platter, and moisten lightly with defatted pan juices. Serve, passing remaining pan juices separately.
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