Roast fresh ham

From Cook's Illustrated

Serves 8 to 10.

If you don't have room in your refrigerator, you can brine the ham in a large insulated cooler or a small plastic garbage can; add five or six freezer packs to the brine to keep it well cooled.

Ingredients

Roast
1	fresh half ham bone-in with skin, 6 to 8 pounds, preferably shank end, rinsed
Brine
4	cups kosher salt or 2 cups table salt
3	cups packed brown sugar (dark or light)
2	heads garlic , cloves separated, lightly crushed and peeled
10	bay leaves
1/2	cup whole black peppercorns , crushed
Garlic and Herb Rub
1	cup fresh sage leaves from 1 large bunch, packed lightly
1/2	cup fresh parsley leaves from 1 bunch
8	medium cloves garlic , peeled
1	tablespoon kosher salt or 1 1/2 teaspoons table salt
1/2	tablespoon ground black pepper
1/4	cup olive oil
Glaze
1	glaze (see related recipes)

Instructions

1. 1. Following illustration below, carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.

2. 2. In large (about 16-quart) bucket or stockpot, dissolve salt and brown sugar in 1 gallon hot tap water. Add garlic, bay leaves, black pepper, and 1 gallon cold water. Submerge ham in brine and refrigerate 8 to 24 hours.

3. 3. Set large disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham, wide cut-side down, on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.

4. 4. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. In workbowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper, and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.

5. 5. Roast ham at 500 degrees for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees on instant-read thermometer (see illustration below for thermometer placement), about 2 1/2 hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees on thermometer, 30 to 40 minutes. Carve, following instructions below, and serve.