This delicious fresh ham recipe by Martha Stewart is perfect for a hearty, show-stopping meal. With a fragrant green-herb paste and crispy, golden skin, it’s simple to prepare yet impressive enough for special occasions. Use common herbs and pantry staples to create this flavorful dish. A must-try for anyone who loves tender, juicy roasts with a gourmet touch!
Recipe Ingredients:
For the Green-Herb Paste
- 3 heads garlic, peeled
- 2 bunches fresh rosemary, yielding 1 cup needles
- 2 bunches fresh oregano, yielding 1 cup leaves
- Coarse salt and freshly ground pepper
- ¾ cup extra-virgin olive oil
For the Ham
- 4 large onions, unpeeled and cut into ½-inch rounds
- 16 sprigs fresh rosemary, plus more for platter
- 36 fresh bay leaves
- 1 whole fresh ham (18 to 22 pounds), skin on
- 5 cloves garlic, peeled and cut into slivers
- Salt and freshly ground black pepper
- 3 ¾ cups dry white wine
- Dandelion greens, for garnish
How To Make Fresh Ham With Green-herb Paste?
- Make the Green-Herb Paste:Combine the peeled garlic, rosemary needles, oregano leaves, 1 tbsp (15g) coarse salt, and 2 tsp (5g) freshly ground black pepper in a food processor. Pulse to combine, then slowly pour in 180ml / ¾ cup extra-virgin olive oil while the machine runs. Process until just combined but still slightly textured. Store in an airtight container in the fridge for up to 1 day.
- Prepare the Ham:Preheat your oven to 160°C / 325°F with the rack in the lowest position. Arrange the onion rounds in a large roasting pan, then place 8 rosemary sprigs and 24 bay leaves on top to create an aromatic bed. This will prevent the ham from burning and add flavor to the gravy.
- Score and Season the Ham:While the ham is still cold, score the skin and fat in a diamond pattern, spacing the cuts about 6cm / 2.5 inches apart. Make small slits at each intersection and insert slivers of garlic and tufts of rosemary. Rub 120ml / ½ cup of the green-herb paste into the scored areas, over the skin, and on the exposed end. Sprinkle generously with salt and pepper.
- Tie and Rest the Ham:Secure the ham crosswise with kitchen twine in 2–3 places. Create a bay leaf wreath around the shank bone by tying bay leaves under twine. Let the ham sit at room temperature for about 30 minutes until it’s no longer cold to the touch.
- Roast the Ham:Place the ham in the oven and roast for 1 hour. Slide out the pan and slowly pour 180ml / ¾ cup dry white wine over the ham, rubbing more green-herb paste into the cuts as they expand. Continue roasting for 3.5–5 hours, basting with wine every hour and adding more paste as needed. Use an instant-read thermometer to check for doneness: the internal temperature should read 63–68°C / 145–155°F in the center (avoid touching the bone). Tent with foil if the outside browns too quickly.
- Rest and Serve:Remove the ham from the oven and let it rest; the internal temperature will rise by 3–5°C / 5–10°F. Once cool enough to handle, transfer the ham to a platter garnished with rosemary and dandelion greens. Remove the twine and let the ham rest for 1–1.5 hours for easier slicing.
- Make the Pan Sauce:Discard the onions and rosemary from the roasting pan. Pour the remaining liquid into a fat separator. Place the pan over high heat, add 120ml / ½ cup water, and scrape up any browned bits with a wooden spoon. Cook until slightly reduced, about 5 minutes. Remove the fat from the reserved liquid, add the liquid to the pan, and heat through. Strain and serve alongside the ham.
Recipe Tips:
- Score the Skin Deeply Enough: When scoring the ham, make sure your cuts go through the skin and fat but not into the meat. This helps the fat render properly and creates a crispy, golden crust.
- Use Room Temperature Ham: Let the ham sit out for 30 minutes before roasting. Cooking it straight from the fridge can lead to uneven cooking.
- Baste Regularly: Basting with wine and herb paste every hour keeps the ham moist and infuses it with flavor. Don’t skip this step!
- Check Temperature Carefully: Use an instant-read thermometer and avoid touching the bone when checking for doneness. The center should read 63–68°C / 145–155°F.
- Rest Before Slicing: Let the ham rest for 1–1.5 hours after roasting. This allows the juices to redistribute, making the meat tender and easier to slice.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover fresh ham cool to room temperature. Wrap it tightly in foil or place it in an airtight container. Store in the fridge for up to 3–4 days.
- Freeze: Wrap the cooled ham tightly in foil and place it in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Heat a non-stick skillet over medium heat. Add a small amount of water or broth and the ham slices. Cover and heat for 3–5 minutes, flipping halfway, until warmed through.
Nutrition Facts
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 45g
Check out More Recipes:
Martha Stewart Fresh Ham With Green-herb Paste
Description
This delicious fresh ham recipe by Martha Stewart is perfect for a hearty, show-stopping meal. With a fragrant green-herb paste and crispy, golden skin, it’s simple to prepare yet impressive enough for special occasions. Use common herbs and pantry staples to create this flavorful dish. A must-try for anyone who loves tender, juicy roasts with a gourmet touch!
Ingredients
For the Green-Herb Paste
For the Ham
Instructions
- Make the Green-Herb Paste:Combine the peeled garlic, rosemary needles, oregano leaves, 1 tbsp (15g) coarse salt, and 2 tsp (5g) freshly ground black pepper in a food processor. Pulse to combine, then slowly pour in 180ml / ¾ cup extra-virgin olive oil while the machine runs. Process until just combined but still slightly textured. Store in an airtight container in the fridge for up to 1 day.
- Prepare the Ham:Preheat your oven to 160°C / 325°F with the rack in the lowest position. Arrange the onion rounds in a large roasting pan, then place 8 rosemary sprigs and 24 bay leaves on top to create an aromatic bed. This will prevent the ham from burning and add flavor to the gravy.
- Score and Season the Ham:While the ham is still cold, score the skin and fat in a diamond pattern, spacing the cuts about 6cm / 2.5 inches apart. Make small slits at each intersection and insert slivers of garlic and tufts of rosemary. Rub 120ml / ½ cup of the green-herb paste into the scored areas, over the skin, and on the exposed end. Sprinkle generously with salt and pepper.
- Tie and Rest the Ham:Secure the ham crosswise with kitchen twine in 2–3 places. Create a bay leaf wreath around the shank bone by tying bay leaves under twine. Let the ham sit at room temperature for about 30 minutes until it’s no longer cold to the touch.
- Roast the Ham:Place the ham in the oven and roast for 1 hour. Slide out the pan and slowly pour 180ml / ¾ cup dry white wine over the ham, rubbing more green-herb paste into the cuts as they expand. Continue roasting for 3.5–5 hours, basting with wine every hour and adding more paste as needed. Use an instant-read thermometer to check for doneness: the internal temperature should read 63–68°C / 145–155°F in the center (avoid touching the bone). Tent with foil if the outside browns too quickly.
- Rest and Serve:Remove the ham from the oven and let it rest; the internal temperature will rise by 3–5°C / 5–10°F. Once cool enough to handle, transfer the ham to a platter garnished with rosemary and dandelion greens. Remove the twine and let the ham rest for 1–1.5 hours for easier slicing.
- Make the Pan Sauce:Discard the onions and rosemary from the roasting pan. Pour the remaining liquid into a fat separator. Place the pan over high heat, add 120ml / ½ cup water, and scrape up any browned bits with a wooden spoon. Cook until slightly reduced, about 5 minutes. Remove the fat from the reserved liquid, add the liquid to the pan, and heat through. Strain and serve alongside the ham.
Notes
- Score the Skin Deeply Enough: When scoring the ham, make sure your cuts go through the skin and fat but not into the meat. This helps the fat render properly and creates a crispy, golden crust.
- Use Room Temperature Ham: Let the ham sit out for 30 minutes before roasting. Cooking it straight from the fridge can lead to uneven cooking.
- Baste Regularly: Basting with wine and herb paste every hour keeps the ham moist and infuses it with flavor. Don’t skip this step!
- Check Temperature Carefully: Use an instant-read thermometer and avoid touching the bone when checking for doneness. The center should read 63–68°C / 145–155°F.
- Rest Before Slicing: Let the ham rest for 1–1.5 hours after roasting. This allows the juices to redistribute, making the meat tender and easier to slice.
Martha Stewart Fresh Ham With Green-herb Paste