Roasted Ham With Herb Marinade
Roasted Ham With Herb Marinade
This roasted ham recipe calls for marinating the meat overnight in a flavor-packed mixture of white wine, shallots, garlic, mustard, tarragon and spicy peppercorns. Serve it with steamed new potatoes tossed in chives and butter.Recipe courtesy the National Pork Board.
Prep Time
3
hours
Cook Time
2
hours
Servings
15
Total time: 5 hours
Ingredients
- 8 pound fully-cooked bone-in-ham
- 750 milliliter white wine or apple juice
- 2/3 cup extra-virgin olive oil
- 1 cup shallots
- 4 gloves garlic
- 3 tablespoon whole grain mustard
- 2 tablespoon fresh tarragon, coarsely chopped
Directions
- For marinade: Score a diamond pattern into the ham, about 1/3 inch deep.
- Place the ham, flat side down, in a large oven roasting bag.
- In a large bowl, whisk wine, oil, sliced shallots, garlic, mustard, coarsely chopped tarragon and parsley, and peppercorns together to combine.
- Pour into the bag and close securely with a rubber band.
- Insert the bag with the ham into the second bag and twist the bag closed.
- Place in a large bowl.
- Refrigerate, turning occasionally, for at least 12 and up to 18 hours.
- Preheat oven to 325 degrees F.
- Position the rack in the lower third of the oven.
- Line the bottom of a shallow roasting pan with aluminum foil.
- Remove ham from bags; discard marinade.
- Place the ham, flat side down, in the pan.
- Roast until the internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time.
- Remove ham from oven, transfer to a cutting board, and let rest 10 minutes.
- Slice ham and serve.