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…
- 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
- Preheat oven to 450°.
- Combine sage, garlic, fennel, anise, thyme, salt and maple syrup in a blender or mini food processor. Blend until a thick puree forms.
- Place ham on a roasting pan and smother all sides with the puree.
- Insert a meat thermometer in the deepest part of the meat, but not against the bone.
- 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°.
- Remove from oven and let it rest 5-10 minutes before you cut into it. Enjoy!
Recipe credit: thepaleomom.com