A ham recipe or a fresh bone-in ham recipe is always welcome during the holidays! How about it? A perfectly roasted Fresh Bone-in Ham is easy to prepare. The magic to successfully make this dish is having the right type of spices to prepare the brine.
The perfect brine will deliver a moist, tender, flavorful and delicious fresh ham.
Fresh ham is healthier and more flavorful, unlike the traditional holiday ham or cured ham. It’s also very convenient to roast and serve.
The flavors and aroma come from the brine prepared with a combination of spices, sweet and hot pepper.
The brine for the ham is prepared with store-bought seasoning spices. The same types of spices you commonly have in your pantry. After brining, the ham is removed from the refrigerator and brought to room temperature and roasted to perfection after. Serve the Roasted Fresh Bone-In Ham with a Creole Sauce and your best side dishes.
If you manage to have leftovers, make sandwiches and use in salads.
Roasted Fresh Bone-In Ham
- 1 cup Lemon & Pepper Seasoning Salt
- 1 cup Montreal Chicken Seasoning
- 2 cups sugar
- 8 quarts cold water
- 1 cayenne or finger hot pepper chopped
- 10 whole cloves
- One 9-pound bone-in fresh ham, with skin
- In a large saucepan, combine the lemon & pepper seasoning salt, the Montreal Chicken Seasoning and sugar with 2 quarts of the water. Bring to a boil over medium high heat, stirring to dissolve the seasoning and sugar. Remove from heat pour the brine into a very large pot - large enough to hold the ham. Stir in the hot pepper and garlic cloves. Add the remaining 6 quarts of water stir until well mixed. Let the brine cool at room temperature.
- Add the ham, skin side up in the large pot or container; Brine the ham in the refrigerator overnight or for 24 hours.
- Preheat the oven to 400°. Remove the ham from the brine and brush off any seasoning. Set the ham skin side up in a roasting pan (preferably on the rack) and let stand for 30 minutes at room temperature.
- Cover the top of the ham where the bone is to avoid the top to burn rapidly. Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.
- Strain the pan juices into a saucepan; skim off the fat. Create a creole sauce and serve.