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Roasted fresh ham with simmered sauerkraut recipe

March 12, 2008

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.


Using the tip of a knife, puncture the roast all over to produce dozens of little holes about 3/4-inch deep. Insert the slivered garlic into the holes.

Using a knife to score the ham, make 1/4-inch deep slashes about 2 inches apart.

Place the ham in a large roasting pan, fat-side up. Roast for 20 minutes, then reduce heat to 325 degrees.

Meanwhile, in a medium bowl make a basting liquid by combining the chicken broth, melted butter, dry mustard and lemon juice.

After the ham has been in the oven for an hour, add the onions to the pan, then baste the ham using some of the chicken broth mixture. Continue cooking, basting every 30 minutes, until the ham reaches an internal temperature of 155 degrees (plan about 25 minutes per pound).

Remove the ham from the oven and transfer to a cutting board. Cover the ham loosely with foil and let rest for 20 minutes. Discard the onions and de-fat the pan drippings and use to make a gravy. Slice the ham and serve with simmered sauerkraut.

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