Recipe courtesy of Rocco DiSpirito
Porchetta
Getting reviews...
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 885
- Total Fat
- 71 g
- Saturated Fat
- 20 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 46 g
- Cholesterol
- 192 mg
- Sodium
- 927 mg
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 885
- Total Fat
- 71 g
- Saturated Fat
- 20 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 46 g
- Cholesterol
- 192 mg
- Sodium
- 927 mg
Ingredients
Directions
- Preheat oven to 450 degrees F.
- Mix together the salt, pepper, garlic, shallots, chives, rosemary, and olive oil. Set aside.
- Open up the boned ham and turn skin side up. Using a sharp knife, slash the skin and fat, but not into the flesh, in a diamond pattern. Turn the ham over. Slather 1/2 of the herb mixture on the inside of the ham. Roll and tie the ham. Slather the remaining herb mixture on the outside of the ham.
- Place the ham in a large roasting pan and cook in the oven for 1/2 hour. Baste with some of the white wine and turn down the oven temperature to 350 degrees F.
- Baste the roast every 20 minutes for 1 hour. When the internal temperature reaches 165 degrees, remove the ham from the oven.
- Let the roast rest for 10 minutes before carving into thin slices.
