Roast Herbed Fresh Ham with Madeira Gravy
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- Yields:
- 8
- Prep Time:
- 20 mins
- Total Time:
- 3 hrs
- Cal/Serv:
- 347
Ingredients
- 1 bone-in shank-end leg of pork (fresh ham
- 3 tbsp. chopped fresh rosemary
- 2 tbsp. olive oil
- 2 tbsp. minced garlic
- 2 tsp. grated orange zest
- 1 1/2 tsp. salt
- 1 1/4 tsp. Pepper
- 1/2 c. Madeira wine or dry white wine
- 1 3/4 c. chicken broth
- 1 1/2 tbsp. cornstarch
Directions
- Step 1Heat oven to 400°F. Have ready a roasting pan (not disposable foil).
- Step 2Cut rind and most of fat off ham. In a small bowl, mix rosemary, oil, garlic, zest, salt and 1 tsp of the pepper. Rub all over ham. Place ham, meatier side up, in roasting pan.
- Step 3Roast 15 minutes. Reduce heat to 350°F and roast 2 1⁄2 hours, or until a meat thermometer inserted in thickest part, not touching bone, registers 155°F. Remove ham to a cutting board; let rest at least 10 minutes before slicing.
- Step 4While ham rests, prepare gravy: Pour off and discard fat from roasting pan. Set pan on stovetop. Add Madeira, broth and remaining 1⁄4 tsp pepper. Bring to a boil and boil 2 to 3 minutes, stirring to scrape up brown bits from bottom of pan.
- Step 5Whisk 1⁄2 cup water and the cornstarch in a small bowl until blended. Whisk into pan along with any juices accumulated on cutting board. Simmer 2 minutes, or until slightly thickened. Slice ham. Serve gravy alongside.
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