The Best Fresh Ham Roast Recipe (Easy). With just the right amount of brown sugar, herbs, and spices, this makes the juiciest ham roast with a deliciously crispy outside.
This is a beautiful holiday ham recipe (Thanksgiving, Christmas, or Easter). Take it to a fancy dinner party or make it a family favorite! Have it with roasted potatoes and a lovely salad. For leftovers, try Baked Ham and Cheese Pasta.
Cooking a fresh ham for the holidays or a special occasion? While fresh ham needs more time and attention than a spiral cut fully-cooked ham, the flavor and juiciness of a home-cooked ham is well worth the effort. Follow this complete guide to learn everything you need to know about how long to cook a fresh ham.
What is Fresh Ham?
Fresh ham comes from the hind leg of the pig and has been minimally processed. It is raw and uncured, unlike a traditional cured ham that has been injected with salts and preservatives. Fresh ham has a milder, pork-like flavor compared to cured ham It contains less sodium but needs to be fully cooked before eating
Fresh hams are sometimes labeled “cook before eating” and come with basic cooking instructions. Make sure to carefully read labels and confirm with your butcher that you are purchasing an uncured raw ham if cooking from scratch
Why Cook a Fresh Ham?
Cooking your own fresh ham allows you to control the ingredients and seasoning. You can create signature glazes, rubs, and flavor infusions that suit your taste. Home cooked ham often has a juicier, more tender texture than pre-cooked hams. Roasting a fresh ham makes for an impressive main course to serve guests. It also provides ample leftovers.
How Long Does Fresh Ham Take to Cook?
Cooking times vary based on the size, bone-in or boneless, and whether you use a slow-roast or faster method.
For a bone-in fresh ham
- 10-15 minutes per pound at 325°F
- 20-25 minutes per pound at 300°F
For a boneless fresh ham:
- 15 minutes per pound at 325°F
- 25-30 minutes per pound at 300°F
For example, an 8-10 pound bone-in fresh ham will take about 2 1⁄2 – 3 hours at 325°F. Go for the longer time if you prefer very tender, fall-apart meat.
If you have time, a slow cooked fresh ham results in the juiciest texture. Cook for 3 hours in simmering liquid like chicken broth or cider. Then transfer to a 300°F oven and roast for 2-3 more hours until the internal temperature reaches 160°F.
How to Tell When Fresh Ham is Done
Use a meat thermometer to accurately determine doneness. Insert into the thickest part of the ham without touching the bone. Fresh ham is fully cooked when it registers:
- 160°F for medium doneness
- 165°F for well done
The ham should be deeply browned on the outside with an internal color ranging from light to dark pink depending on preference. Juices will run clear at the point of doneness. If still reddish, roast longer and recheck the temperature.
Allow the ham to rest at least 15 minutes before carving so juices can redistribute. Tent loosely with foil as it rests.
Step-By-Step Guide to Roasting Fresh Ham
Follow these simple steps for foolproof fresh ham:
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Select the Ham: Choose a bone-in, skin-on fresh ham preferably with some fat. Plan on 1/3 to 1⁄2 pound per person.
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Prep the Ham: Trim off excess skin and fat, leaving a thin layer. Score the fat in a diamond pattern. This allows seasoning and glaze to penetrate.
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Season the Ham: Coat the ham all over with a spice rub or glaze of choice. Get into the crevices for max flavor.
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Place on a Rack in a Roasting Pan: The rack elevates the ham above drippings for even cooking. Add 1-2 cups liquid such as wine, broth or cider to the bottom of the pan.
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Roast at 300-325°F: Roast uncovered until the thickest part registers 160°F, about 20-25 minutes per pound.
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Baste and Glaze: Brush ham with pan juices every hour. Apply glaze during last hour if using.
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Rest and Carve: Allow ham to rest 15 minutes before slicing to serve.
Roasting Pan Tips
Choose a heavy, sturdy roasting pan just slightly larger than the ham to contain any bubbling juices. Add a roasting rack to elevate the ham – this promotes air circulation for even cooking.
Pour 1-2 cups of liquid like wine, broth, cider or water in the bottom of the pan to keep drippings from burning. The liquid will flavor the ham as it roasts. Add more during roasting if pan starts to look dry.
Turn and baste the ham every 1-2 hours with the pan juices for maximum moisture and flavor infusion. If pan drippings evaporate, add more liquid to prevent burning.
Trussing, Bone-In or Out
Trussing, or tying the fresh ham, isn’t required but results in a neater shape. Use kitchen twine or silicone bands to hold the ham compact.
For easiest carving, choose a bone-in half ham. If using a whole bone-in ham, ask the butcher to slice through the hip bone. Cook bone-in for superior flavor, then remove bones before serving if desired.
Boneless fresh ham speeds up cooking but the texture won’t be quite as succulent. Have the butcher debone, then tie into a uniform shape.
Seasoning a Fresh Ham
Fresh ham benefits from ample seasoning to add flavor since it is unprocessed. Dry spice rubs or wet glazes infuse taste and help form a crust.
Popular fresh ham flavor combos include:
- Brown sugar, honey or maple syrup glazes
- Savory herb rubs with garlic, rosemary, thyme
- Warm spices like cinnamon, clove, allspice
- Fruity flavors from citrus, pineapple, cherry
- Sweet and tangy ingredients like mustard, vinegar, molasses
Get creative and make your signature ham recipe. Apply glaze several times during roasting, taking care not to burn sugary mixtures.
Carving Fresh Ham
Let the ham rest at least 15 minutes before carving. Use a sharp carving knife and carve across the grain in thin slices. For a bone-in ham, cut the meat away from the bone before slicing.
If ham is very tender, you can simply pull apart pieces rather than neatly slicing. Be sure to get some of the delicious outer browned bits.
Storing and Reheating Leftovers
Properly stored, leftover fresh ham will keep for 3-4 days in the refrigerator. Slice meat from the bones and store in an airtight container. Ham also freezes well for 2-3 months; wrap tightly in plastic wrap and foil.
Reheat leftover ham in the oven or microwave until warmed through, about 10 minutes per pound. Add a splash of liquid to prevent drying out.
Fresh ham is ideal for recipes like soups, fried rice, sandwiches, omelets, pasta dishes and more. It also shines served cold in salads or charcuterie boards.
The Takeaway
Allow 15-20 minutes per pound when roasting a fresh bone-in ham at 300-325°F until it registers 160°F. For a moist, tender ham, use a slow cook method like braising before roasting. Cook boneless ham about 5 minutes less per pound. Rest at least 15 minutes then slice and enjoy!
Equipment for Easy Ham Roast
If you have leftovers store the sliced ham in an airtight container in the fridge for 3-5 days. Enjoy the leftover ham in sandwiches with our focaccia bread. For another meal, try this Bean Soup with Ham or Baked Ham and Cheese Pasta (with White Sauce).
- Before you put your fresh ham roast in the oven, let it cool down on the counter. If you cook the roast right from the fridge, most of the outside will be overcooked and only a small ring of perfectly cooked meat will be in the middle. For the best results, take it out a few hours before you cook.
- While your fresh ham is cooking, keep an eye on it. During the roast, make sure the liquid in the pan doesn’t dry out (add more water if necessary).
- Let it rest! The resting time is crucial for flavor. Wait, let it rest, and you’ll be glad you did when you cut into that fresh, juicy ham roast.
In short, no, it is not. In order to make ham, you need the back legs of the pig. The front legs of the pig are used to make pork shoulder.
No, it is not the same as your “standard ham. ” A fresh ham is an uncured leg of pork. Fresh ham will have the term “fresh” in the product’s title. The term fresh signifies that the product has not been cured in any process. Fresh ham is also not pre-cooked. It is raw ham.
For fresh, unsmoked ham, a bone-in whole leg cooks for 22-26 minutes per pound. A boneless whole leg cooks for 24-28 minutes per pound. Half the bone-in cut cooks for 35-40 minutes per pound. The internal temperature of the baked ham should reach 150-160 °F (with a 30-minute rest time- at least). Cook in an oven set no lower than 300 °F.
A general rule for cooking fresh ham is to remember that the ham roast will have carryover cooking. This means the meat continues to rise in temperature as the roast rests (about 10º). This means that you will take it out when it is about 10º below your desired doneness based on this chart.The Final Temperature (after resting) for Medium Done ham is: 150º F – This means you take it out at around 140º F – After letting it rest for about 30 minutes, it will reach 150º F The BEST way to check for doneness is to use an instant-read thermometer. This will ensure that it is cooked perfectly, no matter the size of your fresh ham roast.
What is a Fresh Ham Roast
You can’t buy a ham roast already cooked like you would with a spiral-cut ham, ham steaks, country ham, city ham, or cured ham.
A fresh ham roast is raw ham called “fresh” since it is uncured, uncooked, and unsmoked. Fresh ham is not processed in any way. You can compare it to other varieties of roasts, such as rump roast and pork shoulder roast.
Ham roasts are very tender and come from a leaner cut of pork. Ham roast comes from the hind leg of the pork with a nice fat layer.
How to Cook a Fresh Ham | DELICIOUS AND HEALTHY | Bumblebee Apothecary
How long do you cook a Ham in the oven?
Preheat the oven to a moderate temperature, around 325°F (163°C), and place the ham on a rack in a roasting pan. Cook for about 20 minutes per pound or until the internal temperature reaches 145°F (63°C). Basting the ham with its juices throughout the cooking process can help keep it tender and flavorful. Can I use a glaze for my fresh ham?
How long can ham be without refrigeration and still be safe?
Most food experts recommend that ham, should not be left out at room temperature for more than 2 hours. After that time, you should discard it.
How to cook a ham?
– Place the ham, flat-side down, on a rack in a roasting pan. – Add a cup of water to the bottom of the pan to create steam and keep the ham moist. – Cover the pan with foil and roast the
How long does a pre cooked ham take to cook?
Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours. How do you know if a ham is uncooked?