Roast Herbed Fresh Ham With Madeira Gravy

By shauna

Ingredients

• 1 Bone-In Shank-End Leg Of Pork fresh ham, about 8 lb 3 Tbsp. Fresh Rosemary, chopped
• 2 Tbsp. Each Olive Oil & Minced Garlic
• 2 tsp. Grated Orange Zest
• 11/2 tsp. Salt
• 11/4 tsp. Pepper
• 1/2 C. Madeira Wine or Dry White Wine
• 13/4 C. Chicken Broth
• 11/2 Tbsp. Cornstarch

Details

Servings 8

Preparation

Step 1

Heat oven to 400. Have ready a roasting pan ( not disposable foil ). Cut rind & most of fat off ham. In a sm. bowl, mix rosemary, oil, garlic, zest, salt & 1 tsp. of the pepper. Rub all over ham. Place ham, meatier side up, in roasting pan. Roast 15 min. Reduce heat to 350 & roast 21/2 hrs, or till a meat thermometer inserted in thickest part, not touching bone, registers 155. Remove ham to a cutting board; let rest at least 10 min. before slicing. While ham rests, prepare gravy: Pour off & discard fat from roasting pan. Set pan on stovetop. Add Madeira, broth & remaining 1/4 tsp. pepper. Bring to a boil & boil 2-3 min, stirring to scrape up brown bits from bottom of pan. Whisk 1/2 C. water & the cornstarch in a sm. bowl till blended. Whisk into pan along with any juices accumulated on cutting board. Simmer 2 min, or till slightly thickened. Slice ham & serve gravy alongside.