Roasted Fresh Ham with Citrus and Rye

Name: Roasted Fresh Ham with Citrus and Rye
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 118 milliliters chopped fresh sage; 5 kilograms fresh ham, cut from the shank end; 59 milliliters kosher salt plus more for seasoning; 237 milliliters low-sodium chicken broth (optional); 237 milliliters fresh orange juice; 2 Tbsps finely grated orange zest; 1 Tbsp crushed red pepper flakes; 79 milliliters rye whiskey or bourbon; 1 Tbsp chilled unsalted butter; 4 whole star anise

Roasted Fresh Ham with Citrus and Rye might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 85g of protein, 66g of fat, and a total of 984 calories. This recipe serves 14. If you have star anise, chicken broth, kosher salt, and a few other ingredients on hand, you can make it. To use up the whiskey you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Using a utility knife or a sharp knife, carefullyscore skin of ham at 3/4"-1" intervals in acrosshatch pattern, taking care to cut justthrough skin and fat, not into the meat.

Ingredients you will need

Meat

Ham

Equipment you will use

Knife

Whisk sage, 1/4 cup salt, orange zest, andred pepper flakes in a small bowl. Rub saltmixture all over ham.

Ingredients you will need

Orange Zest

Pepper

Sage

Salt

Ham

Dry Seasoning Rub

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Whisk

Bowl

Transfer ham and anyexcess salt mixture to a jumbo (2-gallon)resealable plastic bag.

Ingredients you will need

Salt

Ham

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Ziploc Bags

Place ham in bagon a large rimmed baking sheet and chill,turning ham every day to ensure evencuring, for 4 days.

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Ham

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Baking Sheet

Remove ham from bag and pat drywith paper towels.

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Ham

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Paper Towels

Let ham stand at roomtemperature for 2 hours.

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Ham

Arrange a rack in lower third of oven andpreheat to 500°F.

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Oven

Place ham, shank bone up,on a rack in a roasting pan.

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Bone

Ham

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Roasting Pan

Roast ham until skin turns deep goldenbrown and starts to puff, about 20 minutes.Reduce heat to 325°F. Carefully add 1 cupwater to pan (it may spatter) and roast,rotating pan once, for 1 hour.

Ingredients you will need

Roast Ham

Equipment you will use

Frying Pan

Add 2 cups water to pan. Scatter staranise around ham; continue to roast,rotating pan every 45 minutes and addingmore water if needed to maintain 1/4" liquidin bottom of pan, until skin is deep goldenbrown and crisp and an instant-readthermometer inserted into the thickest partof ham registers 140°F, 1 1/2-2 hours more. Ifskin does not crisp within last 30 minutesof cooking, increase heat to 450°F and roastabout 5 minutes longer (watch closely).

Ingredients you will need

Water

Ham

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Frying Pan

Transfer ham to a carving board; let restfor at least 30 minutes or up to 1 1/2 hours(the ham's internal temperature will increaseas it rests to about 150°F).

Ingredients you will need

Ham

Pour juices fromroasting pan through a fine-mesh sieve intoa large measuring cup; set juices aside anddiscard solids in strainer.

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Measuring Cup

Sieve

Frying Pan

Set roasting pan over two burners; addrye. Cook over high heat, scraping up anybrowned bits from bottom of pan, until ryeis reduced by half, about 1 minute.

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Roasting Pan

Pourrye through same sieve into the measuringcup with ham juices. Chill in freezer for15 minutes (this will make skimming the fatfrom the surface much easier).

Ingredients you will need

Ham

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Sieve

Skim fat from surface of juices; discard.

Transfer juices (you should have about1 cup) to a medium saucepan.

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Sauce Pan