Marinated Rosemary Ham May 02 2014, 0 Comments

 

For the ham:
 
8 ½ lb bone-in fresh ham
1 Medium Lemon
½ cup oliv’s Rosemary extra virgin olive oil
¼ cup fresh rosemary leaves
6 cloves fresh garlic, halved
Sea salt and freshly ground pepper
¼ cup oliv’s Cask 18 balsamic vinegar
 
For the Sauce:
 
¼ cup dry white wine
½ cup low sodium chicken broth
Sea salt and freshly ground pepper
 
 
Prepare the ham:
 
Set ham fat side up in a large heavy-duty roasting pan.  Score the fat in a 1-inch diamond pattern, cutting only about three quarters of the way through the fat.  Zest lemon, and add oliv’s Rosemary extra virgin olive oil, rosemary, garlic, and 1 tsp. of salt and pepper in a food processor and pulse to a coarse paste.  Rub mixture over the ham.  Cover pan tightly with foil, and refrigerate for 12 to 24 hours.  Heat oven to 350˚F, and place ham (covered) on the middle rack.  Roast for 3 hours.  Uncover the pan and drizzle oliv’s Cask 18 balsamic vinegar over the ham.  Continue roasting (uncovered), basting every 15 minutes or so for an additional 1 to 1 ½ hours.  The ham will be fully cooked when a meat thermometer inserted in the center of the ham without touching the bone and reaches 170˚F.  If the ham or drippings begin to brown too much cover loosely with foil to prevent burning.  Transfer ham to carving board to let rest while making the sauce.        
 
Make the sauce:
Pour the pan drippings into a bowl, and let sit until fat rises to the top.  Skim off fat.  Return the skimmed drippings to the roasting pan and set the pan over medium heat.  Whisk in the wine, followed by chicken broth and a ½ cup of water.  Bring liquid to a boil and stir until reduced by one-third (about 2 minutes).  Add salt and pepper to taste. 
 
Carve ham, serve with sauce, and enjoy! 
Serve with roasted baby potatoes, and sautéed green beans.