Fresh ham roast with garlic and herbs

Note: allow time to marinate 24 hours

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Ingredients

• Ham roast, fresh, boneless

• 1/3 Cup French grey salt

• 1/3 Cup dark brown sugar

• Aromatics: 5 minced garlic cloves, 2 Tbsp minced thyme, 1 Tbsp minced rosemary

• Glaze: 3 Tbsp maple syrup, 1 Tbsp Dijon mustard, 1 tsp black pepper

• Pan liquid: 3 Cups water, sliced oranges

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Instructions

1. Prep: Score the fat in a diamond crosshatch pattern.

2. Season: mix the salt, brown sugar, garlic and herbs together and rub all over the ham. Refrigerate, covered for 12-24 hours to dry brine.

3. Roast low and slow: Heat oven to 325 degrees. Place the ham on orange slices in a covered roasting pan along with 3 cups of water (or broth) . Roast until an instant-read temperature reads 130 degrees F, about 3 hours.

4. Glaze and crisp: Remove ham, turn oven to 450 degrees F. Mix the maple syrup, mustard and pepper. Brush the glaze over the ham, bake 10 minutes. Brush the remaining glaze, bake another 10 minutes until a deep amber and internal temperature reaches 145 degrees F

5. Rest and serve: Rest the steak on a board for 30 minutes before serving.

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