FRESH HAM COOKING TIMES RECIPES

Steps:

• Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
• In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
• Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
• Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

Steps:

• Rinse ham well under cold running water.
• Pat dry with paper towels.
• Trim away excess fat and skin pieces.
• Cut incisions next to the three bones. About 3 inches wide, as deep as your knife will go.
• Pack incisions with kosher salt, pressing it in deep, packing until full.
• Place salted ham in a non-reactive pan. Glass or stainless steel is preferred.
• Cover with clear plastic wrap.
• Cover again with aluminum foil.
• Refrigerate for 11 days, turning about every four days and draining away any liquids in pan.
• On day 12, remove from refrigerator.
• Rinse off all the salt, making sure to rinse away the salt inside the three pocket areas.
• Place ham in large container, cover ham with water, let soak overnight in the refrigerator.
• Remove from water, rinse again.
• Pre-heat oven to 325F degrees when ready to cook.