Roasted Fresh Ham with Citrus and Rye

Ingredients for Roasted Fresh Ham with Citrus and Rye

• 450g fresh ham, cut from the shank end

• 80g chopped fresh sage

• 40g kosher salt plus more for seasoning

• 2 tablespoons finely grated orange zest

• 1 Esslöffel zerstoßene rote Pfefferflocken

• 4 whole star anise

• 80ml rye whiskey or bourbon

• 240ml frischer Orangensaft

• 240ml low-sodium chicken broth (optional)

• 1 tablespoon chilled unsalted butter

• Ingredient info: Fresh ham is available by special order from your butcher.

How to make Roasted Fresh Ham with Citrus and Rye

Using a utility knife or a sharp knife, carefully score skin of ham at 3/4"-1" intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat.

Whisk sage, 40g salt, orange zest, and red pepper flakes in a small bowl. Rub salt mixture all over ham. Transfer ham and any excess salt mixture to a jumbo (2-gallon) resealable plastic bag. Place ham in bag on a large rimmed baking sheet and chill, turning ham every day to ensure even curing, for 4 days.

Remove ham from bag and pat dry with paper towels. Let ham stand at room temperature for 2 hours.

Arrange a rack in lower third of oven and preheat to 260°C. Place ham, shank bone up, on a rack in a roasting pan.

Roast ham until skin turns deep golden brown and starts to puff, about 20 minutes. Reduce heat to 163°C. Carefully add 240ml water to pan (it may spatter) and roast, rotating pan once, for 1 hour.

Add 475ml water to pan. Scatter star anise around ham; continue to roast, rotating pan every 45 minutes and adding more water if needed to maintain 1/4" liquid in bottom of pan, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of ham registers 60°C, 1 1/2-2 hours more. If skin does not crisp within last 30 minutes of cooking, increase heat to 232°C and roast about 5 minutes longer (watch closely).

Transfer ham to a carving board; let rest for at least 30 minutes or up to 1 1/2 hours (the ham's internal temperature will increase as it rests to about 66°C). Pour juices from roasting pan through a fine-mesh sieve into a large measuring cup; set juices aside and discard solids in strainer.

Set roasting pan over two burners; add rye. Cook over high heat, scraping up any browned bits from bottom of pan, until rye is reduced by half, about 1 minute. Pour rye through same sieve into the measuring cup with ham juices. Chill in freezer for 15 minutes (this will make skimming the fat from the surface much easier).

Skim fat from surface of juices; discard. Transfer juices (you should have about 240ml ) to a medium saucepan. Add orange juice and broth or 240ml water. Bring to a gentle boil over medium-high heat. Cook until reduced to 350ml , about 20 minutes.

Remove pan from heat; stir in butter. Season sauce with salt, if needed. Carve ham. Pass sauce alongside.

Haftungsausschluss

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