Roasted Fresh Ham with Sage and Thyme
Fresh ham is an impressive, easy to cook roast. Carve it into perfect servings with any meal. Roasts come in all sizes, so it is easy to choose a size to suit your dinner needs for any number of people. Fresh ham is not cured or salted or precooked and requires full cooking. Tailor your herb rub to your tastes by using different fresh herbs combination- sage and thyme, rosemary and oregano, rosemary and thyme or blend or own favorite herb combination.
1 fresh ham roast (2-8 pounds)
Sage and Thyme Rub (suggested)
Sage and Thyme Rub
This rub recipe makes enough for a 4 pound roast.
Use twice as much of an herb if using fresh herbs.
1 1/2 tablespoons dried sage
1 tablespoons dried thyme
1/2 tablespoon dried oregano
1 tablespoons coarse salt
1/2 tablespoon freshly ground black pepper
2 cloves garlic
Blend in a food processor. Or crumble herbs with your fingers, mix in salt and pepper, and minced or pressed garlic.
Preparing the Roast
Preheat oven to 350 F.
Rub the herb mixture over the meat.
Place the meat in a shallow roasting pan and roast uncovered until the internal temperature registers 145 to 150 F, about 1 hour to 1 hour 15 minutes for a 3-4 pound roast. (about 20 minutes per pound.) Remove the roast from the oven, tent loosely with foil, and allow it to rest for 10 to 15 minutes before serving. The internal temperature should rise 5 to 10 degrees F to 150 to 160 F. The meat may be slightly pink at that temperature. Slightly pink color is a good indicator to ensure tender pork!
Garlic Studded and Herb Stuffed Variation: Double the herb mixture. With a wide chef’s knife, cut a narrow, 3 inch wide slit through each end of the roast to make a small pocket through the roast. Pack ½ of the herb mixture into the the ham roast. Cut up 4 additional cloves of garlic into long slivers. Make tiny slits over the exterior of the entire roast and stuff them with the slivers of garlic. Rub the remaining herb mixture over the exterior of the meat. Roast as directed above.