Roasted Fresh Uncooked Ham
Roast a fresh, uncooked ham from scratch to produce crispy, crackling skin and an incredibly juicy interior that no pre-cooked ham can match.
Equipment
- Large container or brining bag For brining the ham
- Large roasting pan with a rack To allow even air circulation during roasting
- Instant-read meat thermometer Essential for checking doneness
- Carving knife and fork For slicing the finished ham
- Small saucepan For making the glaze
- Basting Brush For applying the glaze
Ingredients
For the ham
- 1 (10-12 pound) bone-in, skin-on fresh ham
For the brine (optional but recommended)
- 2 gallons cold water divided
- 2 cups kosher salt
- 1 cup brown sugar
- 1 head garlic halved
- 1 tablespoon black peppercorns
- 1 few bay leaves
For the glaze
- 1 cup brown sugar
- 1/2 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cloves
Instructions
- Make the brine: In a large pot, combine 1 gallon of water with the salt, brown sugar, garlic, peppercorns, and bay leaves. Bring to a simmer, stirring until dissolved. Remove from heat, add the remaining gallon of cold water, and chill completely.
- Brine the ham: Place the ham in a large, food-safe container or brining bag. Pour the chilled brine over the ham, ensuring it is fully submerged, and refrigerate for 24-48 hours.
- Prep for roasting: Remove the ham from the brine, rinse thoroughly under cold water, and pat completely dry with paper towels. For extra crispy skin, let it air-dry uncovered in the refrigerator on a rack for a few hours.
- Preheat oven and score: Preheat your oven to 325°F. With a sharp knife, score the fat cap in a 1-inch diamond pattern, cutting through the skin and fat but not into the meat.
- Roast the ham: Place the ham fat-side up on a rack in a large roasting pan and add 1 cup of water to the bottom. Roast for approximately 22-28 minutes per pound, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 130°F.
- Make the glaze: While the ham roasts, combine brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan. Heat over medium-low, stirring until the sugar dissolves and the glaze is smooth.
- Glaze the ham: Once the ham reaches an internal temperature of 130°F, remove it from the oven. Brush a generous layer of glaze over the entire scored surface.
- Finish cooking: Return the ham to the oven. Continue to roast, brushing with more glaze every 15 minutes, until the internal temperature reaches a minimum of 145°F and the glaze is bubbly and caramelized.
- Rest and carve: Remove the ham from the oven, tent loosely with foil, and let it rest for at least 15 minutes before carving and serving. This allows the juices to redistribute for a more tender result.
Notes
For the crispiest skin, let the brined and rinsed ham air-dry uncovered in the refrigerator on a rack for a few hours before roasting. This dries the skin so it crisps in the oven rather than steaming.