Fresh Ham

Total Time:
4 hr 10 min
10 min
4 hr

12 to 15 servings

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

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

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