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Ingredients
- 1 12-pound fresh ham, cut from the shank end
- 1/2 cup chopped fresh sage
- 1/4 cup kosher salt plus more for seasoning
- 2 tablespoons finely grated orange zest
- 1 tablespoon crushed red pepper flakes
- 4 whole star anise
- 1/3 cup rye whiskey or bourbon
- 1 cup fresh orange juice
- 1 cup low-sodium chicken broth (optional)
- 1 tablespoon chilled unsalted butter
- Ingredient info: Fresh ham is available by special order from your butcher.
Details
Servings 14
Adapted from epicurious.com
Preparation
Step 1
Preparation
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, 1/4 cup 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 500°F. 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 325°F. Carefully add 1 cup
water to pan (it may spatter) and roast,
rotating pan once, for 1 hour.
Add 2 cups 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 140°F, 1 1/2-2 hours more. If
skin does not crisp within last 30 minutes
of cooking, increase heat to 450°F 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 150°F). 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
1 cup) to a medium saucepan. Add orange
juice and broth or 1 cup water. Bring to a
gentle boil over medium-high heat. Cook
until reduced to 1 1/2 cups, about 20 minutes.
Remove pan from heat; stir in butter.
Season sauce with salt, if needed. Carve
ham. Pass sauce alongside.
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