Author Notes It wasn’t until I reached legal age that I figured out why New Year’s Day dinner in my family always consisted of a huge hunk of protein that went into the oven at about 3 recipe of the day. I didn’t get to sample the Bloody Marys until I was 18. Test Kitchen Notes Wssmom, who developed this recipe, is right when she says this ham is the perfect thing to make while hanging around on a cold holiday weekend.

For New Year’s Day and beyond, this easy-to-make ham may find its way onto many of your holiday tables. It’s handsome and impressive, and we love the incorporation of roasted garlic into the rub. The developer actually didn’t call for a specific amount oil, salt, and pepper for the rub, so try to trust your instincts here—we used about 2 tablespoons of oil, 2 teaspoons of salt, and 1 teaspoon of pepper. We also opted to score the skin in a diamond shape, which makes for a lovely presentation.

It takes a little extra effort, but your guests will love it. If you feel up to it, score the skin into a 1-inch diamond pattern. Using a mortar and pestle, grind the roasted garlic, rosemary, thyme, oil, salt, and pepper and rub into the meat. Place the ham in a roasting pan, skin side down, and roast for 1 hour. Remove the pan from the oven, cover with foil, and let rest for 30 minutes.

F, which I am informed is the magic temperature for pork. Pour off the fat from the pan into a fat separator, then pour 4 tablespoons back into the pan. Place the roasting pan on the stove, heat over medium heat, and stir in 3 tablespoons of the flour, or 4 if you like your gravy thick. Cook, stirring, for about 1 minute. Gradually add the stock, a little at a time, and scrape up all those wonderful browned bits on the bottom of the pan. Carve the ham into thin slices. See Reviews See what other Food52ers are saying.

Do you honestly believe that a 14-16 lb ham will come to room temperature in an hour out of the fridge? In 1969, we were stationed in Crete, Greece with the USAF. I asked how, he suggested, bone in ham, fresh parmesan cheese, fresh garlic cloves inserted into slits in the ham, fresh parsley, and basting the ham frequently with the meat juices and SHERRY. Our kids still request this meal for the holidays! 25 people in a rental kitchen this saturday. It is hard to find “fresh ham” are most of you going to butchers for this?

It is getting harder and harder to find a butcher. What is a ballpark range of price per pound that on would expect to pay? This has been my favorite Christmas dinner for years. I bake it with herbs and garlic and pepper. Don’t like sweet sauces – just plain good savory fresh ham. Hi just wanted to check about the cut of ham. This is without the bone, yes?

If I were to order it over the phone from my local butcher, I would be asking for . This recipe introduced me to food52 two years ago on, of course, new year’s day. Trying to top a fantastic Christmas beef tenderloin, I wanted to kick up the new year’s fresh ham. Made this and it was a HUGE hit. Made it again this past new years and just as awesome. You made my all time favorite cut of meat even more delicious. Very belated comment as I tried this out for a special dinner a couple of months ago.

I will, truly, never buy a pre-cooked ham again. This was so much more than the sum of its parts, and so easy. I have repeated the technique with a bone-in pork loin as well, to excellent results. Contrats on being a finalist runner-up, wssmom! It’s so worth it, plus the leftovers make great sandwiches! Congrats on being the contest finalist, wssmom. I love this recipe for so many reasons.

I cook fresh ham a lot. I’ve run out of creative ways to make it. I think this one may become one of my favorites. You are so right – garlic and pork are awesome together! I’ve never cooked a fresh ham, before, eaten plenty but never stood at the helm. I hope you get a chance to stand at the helm!