If you love meaty, full-flavored pork dishes like ribs and pulled pork, Slow Roasted Fresh Ham is destined to become your new favorite roast.
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Slow Roasted Fresh Ham
8 – 10 pound Skin-On Fresh Ham Bone-in
⅓ cup packed brown sugar
⅓ cup kosher salt
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 large oven bag
2 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon black pepper
1. Place ham flat side down on cutting board. Using sharp knife, remove skin, leaving 1/2- to 1/4-inch layer of fat intact. Cut 1-inch diagonal crosshatch pattern in fat, being careful not to cut into meat. Place ham on its side. Cut one 4-inch horizontal pocket about 2 inches deep in center of flat side of ham, being careful not to poke through opposite side.
2. Combine sugar, salt, rosemary, and thyme in bowl. Rub half of sugar mixture in ham pocket. Tie 1 piece of kitchen twine tightly around base of ham. Rub exterior of ham with remaining sugar mixture. Wrap ham tightly in plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
3. Adjust oven rack to lowest position and heat oven to 325 degrees. Set roasting rack in large roasting pan. Unwrap ham and place in oven bag flat side down. Tie top of oven bag closed with kitchen twine. Place ham, flat side down, on rack and cut 1/2-inch slit in top of oven bag.
4. Roast until thermometer inserted in center of ham, close to but not touching bone, registers 160 degrees, 3 1/2 to 5 hours. Remove ham from oven and let rest in oven bag on the roasting rack/pan for 1 hour. Heat oven to 450 degrees.
5. Whisk maple syrup, molasses, soy sauce, mustard, and pepper together in bowl. Cut off top of oven bag and push down with tongs, allowing accumulated juices to spill into roasting pan; discard oven bag. Leave ham sitting flat side down on rack.
6. Brush ham with half of glaze and roast for 10 minutes. Brush ham with remaining glaze, rotate pan, and roast until deep amber color, about 10 minutes longer. Move ham to carving board, flat side down, and let rest for 20 minutes. Carve ham into 1/4-inch-thick slices, and if desired, moisten lightly with pan juices. Enjoy!