Brined Fresh Ham

Total Time:
75 hr
30 min
72 hr
2 hr 30 min

8 to 10 servings

  • Brine:
  • 2 cups kosher salt
  • 2 cups sugar
  • 6 bay leaves
  • 1/2 cup fennel seeds
  • 1/2 cup mustard seeds
  • 2 tablespoons crushed red pepper flakes
  • 1 bunch rosemary
  • 20 garlic cloves, or garlic bulbs, cut in 1/2 equatorially
  • 1 large onion, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 gallons water
  • 1 (6 to 8-pound) bone-in fresh ham
  • Paste:
  • 8 sprigs rosemary, picked and leaves finely chopped
  • 4 cloves garlic, smashed
  • Large pinch crushed red pepper flakes
  • Kosher salt
  • Extra-virgin olive oil
  • 2 pounds red bliss potatoes, cut in 1/2
  • Olive oil
  • Salt
  • 2 cups chicken stock
  • Glaze:
  • 1 cup Dijon mustard
  • 1 cup whole-grain mustard
  • 1 cup honey
To brine the pork:
  • Combine all of the ingredients in a large container. Submerse the ham in the brine and let it hang out for 3 days in the refrigerator. (It's a plan-ahead but soooooooooooooo worth it!)

  • To cook the pork:

  • Preheat the oven to 450 degrees F.

  • Remove the ham from the brine, pat dry and make slices in the skin to create a diagonal cross-hatch pattern.

  • To make the paste:

  • In a food processor, combine the rosemary, garlic, crushed red pepper, salt, to taste, and about 1/2 cup of olive oil. Massage this mixture generously all over the outside of the ham.

  • Put the potatoes in a roasting pan large enough to accommodate this whole shootin' match. Toss the potatoes generously with some olive oil and salt. Nestle the ham on top of the potatoes and toss the whole thing in the preheated oven. Check the pork in about 30 minutes, the skin should be getting brown and crispy. At this point, remove the ham from the oven and turn over, baste with any leftover rosemary/olive oil paste and rearrange the potatoes so they don't burn. Nestle the pork back onto the potatoes and return to the oven. Roast for another 30 minutes.

  • Remove the ham from the oven after the first hour. Check the potatoes to see if they are getting a little crispy, rearrange them and add the chicken stock to the bottom of the pan to keep things really moist and juicy. Reduce the heat in the oven to 350 degrees F and roast for another hour.

  • To make the glaze:

  • While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl. Remove the ham from the oven and brush it, generously, with the honey mustard mixture. Return the ham to the oven and roast it for about 30 minutes. Flip it over and brush again with the honey mustard mixture (really slather it on the pork). Roast until it reaches an internal temperature of 150 degrees F on an instant-read thermometer.

  • Remove the ham from the oven, to a cutting board, tent it with aluminum foil and let it rest for at least 20 to 30 minutes before slicing.

  • Carve that baby and arrange the slices on a serving platter. Transfer the potatoes to a serving bowl and serve with the ham

  • Go to town on that bad boy!!!!

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4.4 34
This is the 3rd year that I am using this recipe and love it each and every time.  The first time I followed exactly and 5/5 stars!  The second year I modified by using only half the fennel in the brine and omiting the paste and the glaze and using a Puerto Rican style Pernil paste which is a traditional recipe in my family.  My family LOVED it so will be using this method moving forward.  item not reviewed by moderator and published
Should I add pink salt#1 to the brine solution I order to get the ha to turn pink?  item not reviewed by moderator and published
Not sure what the person who said they were an accomplished 30 cook, but they couldn't be further from the result. The recipe delivered as billed! All who partook in my fresh brine ham raved about it. Excellent recipe.<br /> item not reviewed by moderator and published
Followed the instructions and it was absolutely amazing. item not reviewed by moderator and published
I'm an advanced cook with 30+ years experience and I'm baffled by the number of positive reviews of this recipe. (Also by the number who don't seem to understand the term "fresh ham".) I made this exactly as given except for omitting the fennel seeds and it was awful on every level. Almost inedibly salty, tough from the high-heat cooking, boring from the two-note glaze, and the potatoes were mushy and greasy. Just a huge waste of a big piece of pork. Please do NOT plan this for a large group without giving it a trial run first -- you might be as disappointed as I was. item not reviewed by moderator and published
I am ready to cook mine right now, it smells amazing. Is there a use for the left over brine? item not reviewed by moderator and published
2nd time that we have used this recipe and it was a giant hit both times. Best Christmas ham ever! item not reviewed by moderator and published
Absolutely fantastic. I skipped the glaze, as the skin was crackling and the smell delicious. item not reviewed by moderator and published
wonderfull item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
The recipe was awesome…except for the glaze which was unnecessary. Before glazing, the skin was crackly and delicious and the meat had a wonderful flavor from the brine. After glazing, the skin was rubbery and gummy and unappetizing, and the glaze flavor overwhelmed the beautiful subtle flavors of the pork. Would definitely try this again without the glaze, and brining for 3 days is definitely worth it! item not reviewed by moderator and published
I have actually used this rub and glaze on a smoked ham and a fresh ham with the 3 days in the brine. The fresh ham is going to taste like a roast. I am not sure how much flavor the brine added, but a brine is so simple that it is certainly worth the effort. My fresh ham was considerably larger than Anne's ham, so this could have affected the ability of the brine to flavor the ham. If your ham is larger than the recipe calls for, don't bother making extra glaze. There is plenty of glaze in this recipe for a much larger ham! I am not sold on the brine, but I will try the same brine with a much smaller piece of meat and compare the results! item not reviewed by moderator and published
I FINALLY planned ahead and brined the fresh ham for 3 days. While it's really good after only a 1/2 day brine, it is EXCEPTIONAL after 3 days. Totally worth the wait. item not reviewed by moderator and published
This ham was a great success. Everyone enjoyed the flavor. A little time consuming but worth the wait (hence the 4 stars Will definetly do it again. Thanks for the videos, they really help when your preparing it for the for time. Next I need to purchace one of those brining containers, we used a large stock pot. item not reviewed by moderator and published
I made TWO of these fresh hams for Easter last year! This is an essential technique to learn. Brining gave the ham a delicious background flavor. My (huge family loved it. PS I did TWO turkey's for Thanksgiving with your Herb Crusted Turkey recipe also. A big hit....thanks anne! : item not reviewed by moderator and published
loved the brine though i halved the sugar in the brine and omitted the glaze altogether. i cannot understand the logic for adding all that sugar (ie extraneous calories that only mask the real flavor of the meat to a glorious recipe. I had gone way out into the country a couple days before christmas to a farm that had just butchered the now-roast so i wanted to do something really special with it. everyone was completely thrilled with the result. we made lots of gravy with the drippings, which were hearty and savory, and never missed the glaze. item not reviewed by moderator and published
Saw the show and couldn't wait to try out the recipe. Followed all of the instructions to a tee. Unfortunately disappointed in the result. It's OK, but hardly worth all the time and effort. I wouldn't recommend preparing this for guests until you've had a chance to try it out for yourself to make sure you like it. item not reviewed by moderator and published
Excellent. I made one last year following the recipe exactly. But this year, we are going to cook the fresh ham on the smoker after brining. Will post again with results... item not reviewed by moderator and published
Why are so many viewers confusing a FRESH ham with a smoked or cured ham? Anne explains exactly what a fresh ham is--that is a pork roast from the back leg of the animal, the part usually sold after it has been turned into the meat we call ham. I was reading the reviews to see what those who had made this thought when I discovered that almost all viewers seemed to have used cured hams. item not reviewed by moderator and published
If I wanted something that tastes like turkey I would have cooked a turkey. Disappointing at best. item not reviewed by moderator and published
This was amazing easy to do and the taste was incredble. Everyone was very impressed item not reviewed by moderator and published
THE BEST HAM EVER!!! My daughter and I watched the show and were drooling by the end. We decided we just had to make it for our Easter dinner. We used the normal store bought smoked ham and soaked it over night in ice water to remove most of the saltiness. Then followed the recipe from there decreasing the cooking time a little to accommodate for the fact that the smoking process slightly precooks the ham. It was the best ham my family and I have ever had. We will definitely be making it again and not just for holidays. item not reviewed by moderator and published
I love watching Anne Burrell and have wanted to try one of her recipes for quite awhile. Unfortunately, I think I chose the wrong one. The brining was easy as I have done it with brisket for a fabulous corned beef. However my roast came out dry, too salty and a bit sweeter than I would like. It was a huge disappointment to me and my guests. However, the potatoes, which I thought would be mush after that much cooking, were delicious with a browned exterior and soft inside with great flavor. I will definitely try another of Anne's recipes with hopes that it will be the deliciousness that I anticipate from watching her! item not reviewed by moderator and published
I saw Anne making this and thought it would be a great Easter dinner. We devoured it. Followed the brining and cooking of the ham to the letter. The only change I made was taking the potatos out after they were tender and then putting them on a cookie sheet and back in the oven while the ham was resting. This is definitely a keeper. item not reviewed by moderator and published
I did a 12lb ham. It was excellent! Everyone just loved it. I will be cooking this again. Thanks for an excellent recipe Anne :) item not reviewed by moderator and published
This ham is sooo good!!! I made a 4-5 lb ham and I only left it to brine 1 day and it was delicious. The glaze is heaven and the potatoes are fabulous!! item not reviewed by moderator and published
I tested this out today for my Christmas day Ham and it was one of the best tasting hams ever. My wife's favorite is my berry crusted rack of lamb and she told me this was a VERY close second. Thanks Ann. Your the best with the BIG FLAVORS. item not reviewed by moderator and published
Anne - I have never made a ham and I have never brined a thing but this recipe inspired me and my family was very impressed. Love your show and because it was so good I will be looked to to make this ham on special occasions! The paste and honey mustard mix are incredible. I thought the potatoes would be greasy but they are also amazing. Thanks again - look forward to more secrets :) item not reviewed by moderator and published
I am 12 years old and I made this recipe for Thanksgiving! So good. This ham was moist and flavorful. Definetly a new tradition. I think that I will ty in for Easter!T item not reviewed by moderator and published
SO GOOD! Accentuates ham flavor - Never have another dry ham. item not reviewed by moderator and published
I made this for easter but did not do the brine because I had a cooked ham already and this recipe turned out great. I'm going to follow the same way I did it this weekend for a large family get together and use my fresh potatoes from my garden. Can't wait!!! yum, yum. item not reviewed by moderator and published
I watched our show for the first time a couple of months ago, and saw this episode. So I immediately went out and bought a 16lb fresh ham. And then realized I needed a huge pot to put this in. I followed the recipe and doubled the seasonings, and it came out FANTASTIC! My friends who don't even like ham, thought it was great. It had an amazing flavor and the glaze was perfect. I was a little intimidated at first, as I have never cooked a large piece of meat, but I have sine brined a turkey with a homemade orange cranberry brine and it turned out just as good! item not reviewed by moderator and published
Easter dinner is at my house and my usual meat is a spiral sliced ham. When I saw this program I thought, hmm, I'm going to try that. Am I ever glad I did. This was the best ham I've ever made. The flavor was unbelievable and it was so moist and tender. It was a hit with everyone that came and will be on the menu for many Easters to come. Anne you rock!!! Thanks a bunch. item not reviewed by moderator and published
The ham turned out pretty good. It had a good flavor, it was tender and it looked great. But it took about 2 hours longer because my ham was a bit larger. I only gave it 4 stars because there was 3 days of waiting and more like 4 to 5 hours of cooking for this recipe. I would definately google brining and I would brine in a cooler using zip top bags of ice instead of putting it in the refrigerator because it takes up a LOT of space in the refrigerator. I liked the honey mustard glaze. The potatoes were good. They held up better than I expected with being in the oven so long. item not reviewed by moderator and published
You soaked a preserved ham to remove the salt and then brined it?  Oy Vey item not reviewed by moderator and published

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