Tips for Roasting a Pasture-Raised Fresh Whole Ham
A fresh whole ham is the hind leg of a pig that has not been cured or smoked and needs to be cooked before eating. When cooked, it does not have the same pinkish color as a cured ham, but is more of a grey-white similar to pork chops. Fresh ham is low in calories & high in protein. It’s also lower in sodium than a cured ham.
Step 1
Preheat the oven to 325° F. Roasting a ham “slow & low” is key for a tender, juicy pastured ham.
Step 2
Prepare the ham with your favorite seasonings, glaze/sauce or rub (see below for one option). Thoroughly coat the entire ham to make sure it is completely covered with seasonings. You can score the surface lightly in a cross pattern, rub it with brown sugar or maple syrup and stick a few cloves along the top layer.
Step 3
Place the whole ham in a large roasting pan fat side up. The fat will baste the ham as it cooks. You can continue to baste the ham with the drippings from time to time after the first hour.
Step 4
Cook the ham uncovered for about 20-25 minutes per pound. Oven temperatures may vary so best to use a meat thermometer.
Step 5
Turn the whole ham over halfway through the cooking time for even cooking. Do not use a fork, as that will cause loss of its juices. Use two spatulas or tongs to turn the ham over.
Step 6
Check the ham with a meat thermometer to determine when it is done cooking. The internal temperature should reach between 145°-160° F. The higher the ham cooks above 145°, the drier the ham will be.
Step 7
Let the whole ham rest for 3-5 minutes when it is done cooking so the juices can redistribute evenly throughout the meat. Slice the ham thinly across the grain and serve.
Optional crockpot method - Cook the roast in the crock-pot on low for 7 - 8 hours. Add potatoes and carrots in with the roast and you have a full dinner prepared when finished cooking.
Here’s just one of many tasty glazes to try out:
Mustard-Cider Glaze
A fresh whole ham is the hind leg of a pig that has not been cured or smoked and needs to be cooked before eating. When cooked, it does not have the same pinkish color as a cured ham, but is more of a grey-white similar to pork chops. Fresh ham is low in calories & high in protein. It’s also lower in sodium than a cured ham.
Step 1
Preheat the oven to 325° F. Roasting a ham “slow & low” is key for a tender, juicy pastured ham.
Step 2
Prepare the ham with your favorite seasonings, glaze/sauce or rub (see below for one option). Thoroughly coat the entire ham to make sure it is completely covered with seasonings. You can score the surface lightly in a cross pattern, rub it with brown sugar or maple syrup and stick a few cloves along the top layer.
Step 3
Place the whole ham in a large roasting pan fat side up. The fat will baste the ham as it cooks. You can continue to baste the ham with the drippings from time to time after the first hour.
Step 4
Cook the ham uncovered for about 20-25 minutes per pound. Oven temperatures may vary so best to use a meat thermometer.
Step 5
Turn the whole ham over halfway through the cooking time for even cooking. Do not use a fork, as that will cause loss of its juices. Use two spatulas or tongs to turn the ham over.
Step 6
Check the ham with a meat thermometer to determine when it is done cooking. The internal temperature should reach between 145°-160° F. The higher the ham cooks above 145°, the drier the ham will be.
Step 7
Let the whole ham rest for 3-5 minutes when it is done cooking so the juices can redistribute evenly throughout the meat. Slice the ham thinly across the grain and serve.
Optional crockpot method - Cook the roast in the crock-pot on low for 7 - 8 hours. Add potatoes and carrots in with the roast and you have a full dinner prepared when finished cooking.
Here’s just one of many tasty glazes to try out:
Mustard-Cider Glaze
- 2 tbsp. butter
- 1/4 cup apple cider (not vinegar)
- 4 tbsp. Dijon mustard
- 2 tbsp. honey
- pinch dried thyme
- salt, freshly ground pepper
