Roasted Fresh Ham

Time 4 hours 30 minutes - Yield 12 to 14 servings

Photo Credit: Andrew Scrivani for   The New York Times

Photo Credit: Andrew Scrivani for The New York Times

  • 1 16-to-18-pound fresh ham
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons fresh thyme (from 14 to 16 stems)
  • 2 cups plus 2 tablespoons dry white wine
  • ¼ cup half-and-half

 

Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.

In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.

Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.

Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

Recipe source: Matt Lee and Ted Lee

Market Applesauce

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Ingredients

  • 4 medium-size apples (a mix of sweet and tart -- Granny Smith, Jonathan, Macintosh, Gravenstein, Fuji, to name a few, for variety of flavor and texture) 
  • Juice of 1/2 lemon 
  • 1 cup water 
  • Pinch ground cinnamon (or more to taste) 
  • 1/8 to 1/4 cup granulated sugar (optional; for darker color, use brown sugar) 

Peel the apples and thinly slice off their tops and bottoms. Using the core as your focal point, visualize each apple as a four-sided object. Place the blade of your knife of on the fleshy edge of the core and slice from top to bottom. You should have four equal pieces, with only the core remaining.  

Slice each piece into fourths and place in a medium-size saucepan. Add the lemon juice and water; the apples should be barely covered. Bring to a boil over medium-high heat, then lower the heat and cook at a gentle simmer, allowing the apples to soften, reduce and thicken into a sauce. This should take no more than 15 minutes. 

Stir in the cinnamon, then taste the apples for sweetness and add the sugar as you see fit. The sauce is done when the apples are soft and broken up. For a more pureed consistency, use a potato masher or wooden spoon.  

Serve warm or let cool and store in the refrigerator in an airtight container for 3 days.  

Makes 4 servings. Amounts may be doubled or tripled. 

Recipe excerpted from the Meat Lover's Meatless Celebrations by Kim O'Donnel

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