Ingredients

One 12- to 14-pound fresh ham, bone in and skin on
1 cup chopped flat-leaf parsley leaves
12 fresh sage leaves, chopped
6 large cloves garlic, peeled and chopped
1/4 cup whole-grain mustard
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large Spanish onions, trimmed and cut into 1-inch wedges
1 gallon apple cider

Directions

Rinse the ham and pat dry. To score the

ham, use a serrated knife to make parallel cuts about an inch apart, across and through
the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern.
In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and
pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over
the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and
refrigerate overnight.
Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to
room temperature. Preheat the oven to 450 degrees F.
In a large roasting pan toss the onion wedges with the remaining oil. Place the ham on top
of the onions and add 1 cup of the cider. Roast the meat for 30 minutes, reduce the oven
temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into
the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2
hours, about 20 minutes per pound.
Meanwhile in a large saucepan bring the cider to a boil. Reduce the heat to a brisk simmer
and cook the cider until syrupy and about 1 1/2 cups. Skim off any foam that comes to the
surface as the cider reduces. During the last 1 1/2 hours of cooking the ham, brush the

reduced cider over the roast every 30 minutes to glaze the skin.
Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes
before carving. Reserve the onions and pan juices, skimming off any excess fat. Carve the
ham and serve with the onion and pan juices.

Ingredients

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Television Food Network, G.P. All rights reserved