Fresh Ham Roast

This was so good that it will be hard to venture out and try a different marinade for the next roast. This was the kind of roast where you walk in the house and your knees buckle a little just from the amazing smell. After the incredible first meal, Sam carved it and we froze it in a few different serving sizes. Between the leftover meat, the juice, and the fat, I think we used this one roast for probably five more recipes! I’m kind of salivating just thinking about it. Might be time to get another one of these going…

Ingredients01dd68c5e21dab7244e57c6a7644add9fb444e7a6a

  • 7-8 lb fresh ham
  • 4 Tbsp dried rubbed sage
  • 1 head garlic, peeled
  • 2 Tbsp fennel seed
  • 2 Tbsp asise seed
  • 1 tsp dried thyme
  • 1 Tbsp salt
  • 1/3 cup maple syrup

Directions

  1. Preheat oven to 450°.
  2. Combine sage, garlic, fennel, anise, thyme, salt and maple syrup in a blender or mini food processor. Blend until a thick puree forms.
  3. Place ham on a roasting pan and smother all sides with the puree.
  4. Insert a meat thermometer in the deepest part of the meat, but not against the bone.
  5. Place in the oven and set the timer for 15 minutes.  When the timer goes off, turn the oven down to 300F.  Continue cooking for about 2 more hours, or until the internal temperature reaches 160°.
  6. Remove from oven and let it rest 5-10 minutes before you cut into it.  Enjoy!

Recipe credit: thepaleomom.com

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