Start to finish: 3 to 4 hours; 30 minutes active
2 tablespoons dried sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6- to 7-pound butt-end fresh ham
3 cloves garlic, cut into slivers
1 1/2 cups chicken broth
6 tablespoons butter, melted
2 teaspoons dry mustard
1 tablespoon lemon juice
4 small yellow onions, quartered
Cook's note: To make a beautiful rich gravy for this roast, combine 2 tablespoons of fat from the drippings with 2 tablespoons of flour and cook over low heat, stirring constantly, for 2 to 3 minutes. Whisk in the rest of the de-fatted drippings and bring to a gentle boil until the gravy thickens. If you want extra gravy you can add some chicken broth to pad the mixture.
Arrange an oven rack in the lower third of the oven. Preaheat the oven to 450 degrees.
In a small bowl, combine the sage, salt and pepper. Using your hands, rub the sage mixture onto the outside of the ham.