March 23, 2015
Serves: 6 to 8
1 bone-in uncooked fresh ham (about 10 to 12 lbs), trimmed of excess fat but fat cap left on
2 tablespoons canola oil
2 tablespoons kosher salt
2 tablespoons finely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
2½ cups glaze
1. Remove the ham from the refrigerator 1 hour before roasting to allow the center to come up in temperature. Using a utility knife or a sharp knife, carefully score the skin of ham at 3/4 inche-1-inch intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat. Combine the salt, thyme and pepper in a small bowl and season the entire ham with the mixture
2. Preheat the oven to 425F. Place a rack in the bottom of a large shallow roasting pan. Rub the entire ham with the oil. Place the ham on the rack and place in the oven. Fill the bottom of the roasting pan with 4 cups of water. Roast for 30 minutes, and then turn the heat down to 350 and continue roasting until the center reaches a temperature of 135F.
3 Increase the temperature of the oven to 400F and begin basting with the glaze during the last 30 minutes of roasting. Remove the ham from the oven when the center reaches 145F. (Total roasting time is between 3 to 3½ hours.) Let the ham rest for at least 30 minutes and up to an hour before carving. Serve remaining glaze on the side.