Give your butcher a couple days' notice to special-order a fresh half-ham. You have two options when ordering: the butt or the shank half. The butt, from higher up on the leg, is easier to carve and tends to be a little meatier.
Serve with Farro With Pea Shoots and Spring Onions (see related recipe).
Make Ahead: Rub the ham with the rosemary, fresh garlic and olive oil mixture at least 2 hours before roasting -- and preferably 1 or 2 days before -- so the flavors infuse the meat.
- For the ham
- Half of a fresh ham (10 to 12 pounds), preferably the butt half (see headnote)
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 3 cloves garlic, chopped
- For the glaze
- 1/2 cup honey
- 1/2 cup whole-grain mustard, plus more for serving
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped fresh rosemary
For the ham: Use a sharp chef's knife or serrated knife to cut through the fat but not quite to the flesh, scoring parallel slashes about 1 inch apart and 1/4 inch deep. Then cut slashes perpendicular to the first ones, also 1 inch apart, so you get an even cross-hatch pattern. Season the ham all over with the salt and pepper.
Combine the oil, rosemary, and garlic in a small bowl. Cover the ham with the mixture, using your hands to press it into the surface. Cover and refrigerate for at least 2 hours and up to 2 days.
Remove the ham from the refrigerator 45 minutes before roasting and transfer to a large roasting pan. Preheat the oven to 450 degrees.
Roast until the ham starts to brown evenly, about 20 minutes, then reduce the heat to 325 degrees, rotate the pan from back to front and roast until the ham cooks through and registers 150 degrees on an instant-read thermometer inserted into the thickest part of the meat, 2 1/2 to 3 hours.
When the ham goes into the oven, make the glaze: Combine the honey, mustard, vinegar and rosemary in a medium bowl. Brush all over the ham every 30 minutes or so during the final 2 hours of roasting.
Transfer the ham to a large cutting board and let rest for 20 minutes. Carve into 1/4-inch slices. Serve with whole-grain mustard at the table.
From food writer Tony Rosenfeld.
Tested by Jim Webster.
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