Fresh Ham

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
12 to 15 servings
Level:
Easy

Ingredients
  • 1 whole fresh ham (uncured), 10 to 15 pounds
  • Soy sauce
  • House Seasoning, recipe follows
Directions

Preheat oven to 325 degrees F.

Rub ham well with soy sauce and then thoroughly coat with House Seasoning making sure to cover all surfaces. Sprinkle seasonings liberally until the ham is completely covered (don't worry about over-seasoning). Place uncovered in the oven for 18 to 20 minutes per pound, or until the internal temperature reaches 160 degrees F on a meat thermometer. When done, let the ham rest for a few minutes before slicing.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups


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4.4 35
Excellent recipe and technique. I added a few other herbs and spices but used all very sparingly because I wanted a pan gravy which wasn't too salty or over-seasoned. Both the hams and the gravy turned out perfectly. Thanks, Paula. item not reviewed by moderator and published
c One suggestion, if you use a salt rub, don't brine the ham also. For those that could not manufacture any gravy, don't fret, fresh ham's don't produce a good gravy anyway. Once you skim the fat there is nothing left to use. We are not red-eye gravy fans anyway. To get a great crisp on the fat, remove the ham from the oven when the temp reaches 150 degrees internal. Turn oven up to 500 degrees and bake an addition 20 min turning the ham every 5 min. I agree with others, if this ham turned out too salty, you bought the wrong end of the pig. item not reviewed by moderator and published
I loved this roast! I bought it accidentally, but decided to cook it up anyway, (I order my groceries on line). What I didn't realize is, this is the pork I grew up with. My grandmother made this a lot, I never knew this was the pork we had on Sundays. I used Adobo seasoning on it, I was in a bit of a rush. The seasoning was just right. This was perfect! This will be on my Sunday dinner rotation! item not reviewed by moderator and published
Wonderful recipe....forgive all of us for our mistakes and bring her back to food network. another southern gal item not reviewed by moderator and published
Bring Paula Dean back ! Her recipes they are amazing my go to recipes are always from Paula's collection item not reviewed by moderator and published
Thank you yet again Miss Paula for another deee-licious recipe!! Just wanted to say to bcr-2 in Monmouth Beach,N.J. that instead of asking for a refund, maybe go back& make sure you didn't use ALL of the "Home Seasoning"(meant for more than one time use on this one recipe& to teri24k, just wanted to know how you could rate this at all if your ham wasn't yet done?If you're a Miss Paula fan& go to her for a recipe,it will be 5 stars-hands down!Can't wait to try turtleshore's version, sounds great!Thanks Again Miss Paula! One of your biggest fans-Donna from Delaware item not reviewed by moderator and published
This was the "BEST' ham I've ever made. Am making it again tomorrow! My husband and kids said the same thing. item not reviewed by moderator and published
Way too much salt. Soy sauce AND salt! Holy cow. Because of that, the drippings were unusable for gravy. I was able to salvage most of the meat by scraping off the seasonings and the edge of the roast. The pork rinds (my favorite part had to be chucked. :o( Other than the salt issue, the salvaged part turned out okay. I shouldn't have done it for Easter, my beautiful 10 lb fresh ham didn't go over well. item not reviewed by moderator and published
Best Ham recipe ever! It was so juicy and tender and just fell off the bone. My family loved it so much, I'm making it again!!!! item not reviewed by moderator and published
Omg! It was so juicy and flavorful!!! I no longer fear the fresh ham! I followed the recipe as is, except my ham was much smaller, and it turned out perfect! item not reviewed by moderator and published
I am always trying new receipes from the foodnetwork and Paula Dean's receipes are always a hit! My husband said stop looking this is the best fresh ham you have ever made. He is very picky and is always honest about my cooking. I will make this for our traditional pork New Year's Day dinner. Thank you Paula for another success! I love your show. item not reviewed by moderator and published
Great recipe: we have test it! But can we suggest to carry out with italian tuscan ham? renieri.net staff item not reviewed by moderator and published
This is the perfect recipe for those who like fresh rather than cured ham. The soy sauce give it a beautiful color and flavor. I've made this recipe 3 times so far and am making it again today for Easter. Thanks Ms. Deen! item not reviewed by moderator and published
Paula's house seasoning is meant to be made and kept in an air-tight container and only used to season with. I think when your ham comes out too salty maybe you used the entire batch of house seasoning? Use it just as you would to salt and pepper a piece of meat, just sprinkle on a little bit. item not reviewed by moderator and published
I cooked a 14lb bone-in rib roast using Alton Brown's recipe and 12lb bone-in fresh ham using Paula's recipe. Both were extremely easy to cook and each took about 4.5 hours, which was nice because they were ready to serve at the same time. There is a lot of salt used in the prep of the ham, much more than the rib roast. I would say the ham is slightly on the salty side near the skin, less so in the middle. Since this is a fresh ham, the meat is similar in taste to pork chops, which I prefer sweeter rather than salty. Next time I would try a sweeter prep, maybe some ginger and maple syrup, with less salt. Also, since the salt tends to pull liquid out of the meat, I wonder if the ham would have been a little juicer if I used less salt. There was plenty of drippings in the pan and the jus I prepared was quite salty as the salt from the rub found it way into the dripping during cooking. The rib roast was excellent, btw. I have used Paula's recipe before which also produces a great roast. item not reviewed by moderator and published
I cooked an 8lb butt end, bone in. The recipe was followed and the results could not have been better. Removed from frig 1/2 hr before,325 degree removed at internal 160 degree took about 4 hrs. We will use this recipe for all of our Fresh Hams. item not reviewed by moderator and published
My husband first prepared this 4 years ago and it has been a request every Christmas since. It is delicious. item not reviewed by moderator and published
I have been searching for a perfect fresh ham recipe & this is it! The flavor was delicious & I agree that the other commenters who felt there was too much salt must have used a cured ham & not a fresh one which has never been cured & is similar to a pork roast. The salt level was what I expect from a ham. item not reviewed by moderator and published
This recipe is godawful salty. I used kosher salt and followed the receipe to the letter. It was disgusting. Thank God I tried it now and didn't wait until Christmas Eve dinner with my whole family. item not reviewed by moderator and published
We just made this today and it was the best ham we have ever had. Will use i again for sure!! item not reviewed by moderator and published
This was easy & delicious. I do wonder if the reviewer who found this salty used a cured ("pink") ham instead of a fresh ham, which is really just a leg of pork. I was not shy with the rub, and it was wonderful. Other possibility--maybe the person used the wrong salt? Should use kosher, not regular table salt. item not reviewed by moderator and published
it looks easy and prep was easy, but which side goes up and down. i put the fatty side up so it crisps and hopefully it will be brown. it is in the oven now, we will see, i will let you know later.... item not reviewed by moderator and published
Excellent meal and very easy to prepare. item not reviewed by moderator and published
We followed the exact directions. The fresh ham was virtually not edible. There must have been something missing from the recipe on line. It was a pure salty mess. Also, it never carmelized as it was supposed to based on the picture. We were very dissapointed, especially since it was our Christmas Eve dinner. I should request a refund from Paula or Food TV, whoever put this online made a major mistake. item not reviewed by moderator and published
Exellent Ham cook this way. I make it for new years dinner each year. item not reviewed by moderator and published
exremely easy and flavorful item not reviewed by moderator and published
The ham was so moist and tasty, just so delicious. My hubby said we were eating on it until all of it was gone, not wasting a bite which is not like him he does not like leftovers. This ham was from a hog we had butchered (FYI) item not reviewed by moderator and published
ALL of you and I mean ALL of you HAVE to put this sensation on the bbq grill and sloooow cook it!! I promise you the best pork roast ever!! Serve it with bbq sauce or pinapple sauce or the sauce of your choice; perhaps pork gravy. Throw all of your vegetables in the foil roasting pan with the roast for the last 45 minutes and Angel Paula has taken you to Ham Heaven!! item not reviewed by moderator and published
Paula's freash ham recipie was so good. I made this forEaster Sunday and it only took about 5 minutesprep time and you put it in the oven and forget it! So simple rub down with the soy sauce her house seasoning and throw it inthe oven. I did turn it about three hours into the cooking so it would brown on all sides. I would highly recommend this recipe as well as her wonderful Ain't your mama's banana pudding recipe. Paula rocks I can't wait to go to the LAdy and son'w when I go to Savannah to see my sister this Thanksgiving. Ya'll come go with us! Joycelyn item not reviewed by moderator and published
very unique item not reviewed by moderator and published
We had this for Christmas and it was definitely the best ham we have had. Swizzle sticks are found in the produce section of many grocery stores, but it took a long time for me to figure that out!! item not reviewed by moderator and published
VERY GOOD AS USUAL. item not reviewed by moderator and published
Absolutely the best ham I have ever had! item not reviewed by moderator and published
I used a Fresh Pork Shoulder and had to cover it most of the cooking time. The taste was excellent. item not reviewed by moderator and published
Paula your show and, especially this recipe, takes me back home(Georgialina) and memories I love. Thank You. Keep the recipes a'coming. Elaine-- West Paris, Maine item not reviewed by moderator and published
a couple questions, please. i know you posted this 9 years ago, but im interested in how you cooked it on the grill. what temp did you cook it? did you put it in a roasting pan or just on the grill? covered or uncovered? how long? any help would be greatly appreciated. thanks item not reviewed by moderator and published

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