fresh ham roast

ham
1 bone in fresh ham with skin 6 to 8 lbs preferably shank end rinsed

brine
4 cups kosher salt
3 cups packed brown sugar
2 heads garlic cloves seperated lightly crushed and peeled
1 bay leaves
1/2 cup black peppercorns crushed
disposable aluminum roasting pan

garlic and herb rub
1 cup lightly packed fresh sage
1/2 cup fresh parsly
8 garlic cloves peeled
1 tlbs kosher salt
1 and 1/2 teas pepper1/4 cup olive oil


glaze
1 cup apple cider2 cups packed brown sugar
5 whole cloves





1. for the ham  carefully slice through skin and fat with a serrated knife,making 1 in diamond pattern. be careful not to cut into the meat

2, for the brine  in a large 16 quart plastic bucket  or stock pot dissolve salt and sugar in one gallon hot tap water  add garlic bay leaves peppercorns and one gallon water submerge the ham and refrigerate over night


3 set disposable aluminum roasting pan on a baking sheet place a flat wire rack in roasting pan  remove ham from brine rinse under cool water and dry thoroughly with paper towels
place ham cut side down on rack  let ham stand one hour @ room temp

4.meanwhile adjust oven rack to lowest position and heat oven to 500 degrees  process sage parsley garlic salt and pepper in food processor until mixture forms a smooth paste add oil in a slow stream process about 30 seconds rub all sides of ham with paste

5.  roast ham @ 500 degrees for 20 minutes  reduce oven temp to 350 degrees and continue to roast brushing ham with glaze every 45 min  until the center of ham registers  145 to 150 degrees  about 2 and 1/2 hours longer   remove from oven and let ham rest tented with tinfoil till ham registers 155 to one 160 degress   carve and serve   i like to served with mashed potatoes applesauce  sweet potato green beans  


 this recipe is from cooks illustrated