For the ham

  • 8-9 lb bone-in, fresh ham
  • 1 lemon
  • 1/4 cup olive oil
  • 1/4 cup fresh rosemary leaves
  • 6 cloves garlic
  • 1/4 cup champagne vinegar
  • salt, pepper, Montreal steak seasoning, Bologna herbal salt blend

For the pan sauce

  • 1/4 cup dry white wine
  • 1 cup stock (chicken, duck or pork – whatever I have on hand)
  • 2 teaspoons butter
  • 2 teaspoons flour
  • 1 tablespoon cherry preserves


  1. Set the ham fat side up in a large roasting pan. Score the fat in a 1-inch criss-cross pattern, only cutting about 3/4 of the way through the fat.
  2. Zest the lemon and put the zest in a food processor with olive oil, rosemary, garlic, juice from half the lemon, and seasoning. Pulse in the processor until it turns to a paste. Rub over the entire ham. Cover with foil and allow to sit for about 2 hours at room temp (or up to 24 hours in the fridge).
  3. When ready to roast the ham, preheat oven to 350.
  4. Keep the ham covered with foil and roast for 3 hours.
  5. Continue roasting, basting every 15 minutes, until the ham is well browned and a meat thermometer inserted in the center without touching bone registers 150 degrees, 1 to 1-1/2 hours more.
  6. Transfer to a carving board and allow to rest for at least 15 minutes while you make the sauce.
  7. Pour the pan drippings into a bowl and allow to sit for a few minutes for the fat to rise to the top. Skim off the fat and set aside for other cooking adventures.
  8. Put the drippings back into the roasting pan and put the pan over medium heat.
  9. Whisk in the wine, scraping up any particles stuck to the pan’s bottom. Whisk in the stock and boil for a couple minutes until liquid is reduced by 1/3.
  10. Whisk in the cherry preserves.
  11. Mash the butter and flour together in a small bowl to create a paste. Add slowly to the sauce and keep whisking until it’s dissolved and the sauce gets thick.
  12. Carve the ham and serve with pan sauce.

Recipe adapted very slightly from