The Best Fresh Ham Roast Recipe (Easy)
Dec 13, 2022, Updated Nov 07, 2024
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The Best Fresh Ham Roast Recipe (Easy). Perfectly seasoned with herbs, spices, and a hint of brown sugar, this makes for the juiciest ham roast with a delightfully crispy outer layer.
You’ll also love my baked ham with brown sugar glaze.
This is a beautiful holiday ham recipe (Thanksgiving, Christmas, or Easter). Serve it for special occasions, or make it a family dinner night favorite! Serve with roasted potatoes and a beautiful salad. For leftovers, try Baked Ham and Cheese Pasta.
The Best Fresh Ham Roast Recipe (Easy)
This easy ham roast recipe is the best way to cook fresh ham. For the money, fresh ham is the most delicious cut of pork available.
There is something to love for everyone in this recipe: the crackle fat crust on the outer layer and the herby, salty, and sweet with a slight orange aroma to the tender fresh ham meat.
We cook it low and slow to break down the tough parts of the ham and make it super tender. The meat is cooked to perfection. Some pink is in the center, juicy and yielding slightly to the touch! This beautiful fresh ham roast inevitably leads to applause and awe from everyone at your special gathering.
You will also love these recipes Seared T-Bone Steak Recipe and Roasted Beef Tenderloin!
Table of Contents
Simple Ingredients
The star of the show is the fresh ham roast. The other ingredients are simple and only highlight the flavor of the delicious ham meat.
- Fresh ham (not precooked or cured)
Rub
- Kosher salt
- Brown sugar
- Freshly ground black pepper
- Fresh thyme
- Fresh Rosemary
Cooking Liquid
- Cold Water
- White wine
Oranges for cooking (optional)
See the recipe card for quantities.
What is a Fresh Ham Roast?
A ham roast is not pre-cooked like a typical precooked ham variety, spiral-cut ham, ham steaks, country ham, city ham, or cured ham.
A fresh ham roast is a raw ham called “fresh” because it is uncured, uncooked, and unsmoked. Fresh ham is not processed in any way. It can be compared 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.
Serve this along with our turkey recipe for this Holiday season!
Where to Buy a Fresh Ham
You can buy fresh ham in almost any grocery store. If you don’t see it out where you see all the other meat, ask the grocer if they have some in the back, or they can order it for you. You can request bone-in ham (which has more flavor, in my opinion) or boneless ham.
Suppose you want to make this for a special occasion or serve it for Easter dinner or another holiday meal. In that case, I suggest ordering it in advance from grocery stores since everyone is running to buy a fresh ham or other ham roast variety.
How to Make Fresh Ham Roast Recipe
This fresh ham roast is so easy to make follow these step-by-step photos and see the recipe card for more instrcutions.
Place a rack in the lower third of the oven and preheat to 425 degrees F. Score ham in a diamond pattern (crisis cross) of ½-inch-deep cuts about 1½ inches apart.
In a small bowl, combine salt, brown sugar, pepper, and thyme, pinching the thyme until it becomes fragrant. Pat mixture all over the ham and into scores on the ham roast.
Place orange slices on the bottom of a roasting rack in a large roasting pan (this step is optional and only if using oranges). Place ham fat side on the rack on the bed of orange slices. Pour water and white wine into the bottom of the pan.
Roast for ½ an hour at 425 degrees F.
Turn the heat down to 300 degrees F. We want to cook it low and slowly to tenderize the meat. If needed, add water to the pan to keep pan juices from burning.
Bake until a meat thermometer is pressed into the thickest part of the ham and the internal temperature reaches 140 degrees*, about 3-31/2 hours. The top will be nice and golden brown, and the interior will be tender.
Tent the fresh ham roast with aluminum foil and let the roast rest for 30-45 minutes before slicing with a sharp knife. Save pan drippings to make pan gravy, or spoon over the meat.
Variations
The next time you try this fresh ham roast recipe, you can try these variations.
- Spices – if you want to add more traditional American flavors to this fresh ham roast, try adding cloves to the spice rub.
- Sweet – you can add more brown sugar to make it sweeter or even a bit of maple syrup to make it a maple spice glaze. Alternatively, you can use honey to make a honey glaze. A little soy sauce to the honey glaze would add a nice touch. I love this fresh ham more savory than sweet, but you can customize it as you, please.
- Pineapple Juice – add instead of the wine for a sweeter sauce.
- Whole Cloves – poke in the outer layer of the skin for added taste.
- Cooking Liquid – for the cooking liquid, you can use beer, cider, stock, or all water.
Pan Gravy
If you wish to make pan gravy, degrease the pan juices, thicken them with about 1 1/2 tablespoons of flour, and add a bit of stock.
You can also pair this ham with our Brown Sugar Ham Glaze!
Equipment for Easy Ham Roast
- Good Meat Thermometer
- Large Roasting Pan (cheaper option)
- Large Roasting Pan (more expensive option)
How to Store Leftovers
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. You can also use the leftovers to make Baked Ham and Cheese Pasta (with White Sauce) or this Bean Soup with Ham.
Top Tips
- Let your fresh ham roast come to room temperature on the counter before roasting in the oven. The roast will be largely overcooked around the outside, with only a tiny ring of perfectly cooked meat in the very center if it is cooked straight from the fridge. Take it out a couple of hours before cooking for the best results.
- Keep an eye on your fresh ham while it cooks: During the roast, be sure that the liquid in the bottom of the pan doesn’t dry out (add more water if needed).
- Let it rest! The resting time is crucial for flavor. Be patient; let it rest; you’ll be happy you did when you cut into your succulent fresh ham roast.
Fresh Ham FAQs
In short, no, it is not. Ham is made from the hind legs of the pork, and the pork shoulder corresponds to the front legs of the pig.
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 to Serve with Fresh Ham Roast
Cut your fresh ham roast into thin slices, or thick slices depending on your preference, and serve with a side of good quality dijon mustard. Here are a few delicious side ideas to consider when serving this outstanding meat dish.
Green beans, Brussels sprouts, Creamy Cauliflower Bake, Crispy Potatoes, Italian Mashed Potatoes, or sauteed frozen green beans. Make sure to get some ciabatta bread or rolls for the sauce. You can also pair it with this Fresh Cranberry Relish!
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Print
Best Fresh Ham Roast Recipe
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
Description
The Best Fresh Ham Roast Recipe (Easy). Perfectly seasoned with herbs, spices, and a hint of brown sugar, this makes for the juiciest ham roast with a delightfully crispy outer layer. This is a wonderful holiday ham recipe (Thanksgiving, Christmas, or Easter). Serve it for any special occasion, or make it a family dinner night favorite! Serve with roasted potatoes and a beautiful salad.
Ingredients
- 1 10-pound fresh ham bone-in or bone less (not precooked or cured)
- 1 1/2 tablespoons kosher salt
- 1/2 cup brown sugar
- 3–4 oranges, cut into 1-inch slices
- 1 tablespoon freshly ground black pepper
- 2 tablespoons fresh thyme, minced
- 2 tablespoon fresh rosemary, minced
- 3 cups water
- 1 cup white wine
Instructions
- Place a rack in the lower third of the oven and preheat to 425 degrees F. Leave the fat layer on the ham. Score ham in a diamond pattern (crisis cross) of ½-inch-deep cuts about 1½ inches apart.
- In a small bowl, combine salt, brown sugar, pepper, thyme, and rosemary, pinching the herbs until they become fragrant. Pat mixture all over the ham and into scores on the ham roast.
- Place orange slices on the bottom of a roasting rack that is in a large roasting pan. Place ham fat-side up on the bed of orange slices on the rack. Pour water and white wine into the bottom of the pan.
- Roast for ½ an hour at 425 degrees F, uncovered.
- Turn the heat down to 300 degrees F. We want to cook it low and slowly to tenderize the meat. If needed, add water to the pan to keep pan juices from burning. Cook uncovered unless the skin starts to brown more than you like; then, you can tent it with aluminum foil.
- Bake until a meat thermometer is pressed into the thickest part of the ham and the internal temperature reaches 140 degrees, about 3- 3 1/2 hours (see notes). The top will be nice and golden brown, and the interior will be tender.
- Tent the fresh ham roast with aluminum foil and let it rest for 30 minutes before slicing with a sharp knife. Save the pan drippings to make pan gravy or spoon it over the meat before serving. Enjoy!
Notes
*For food safety, ensure your ham reaches at least 150-160 degrees F. If you cook a bigger ham roast, you may need to increase the cooking time. Get a Good Meat Thermometer here.
How do I know my ham roast is done cooking?
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.
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.
Pan Gravy
If you wish to make pan gravy, degrease the pan juices, thicken with about 1 1/2 tablespoons of flour and add a bit of stock.
Variations
- Spices – if you want to add more traditional American flavors to this fresh ham roast, try adding cloves, to the spice rub.
- Sweet – you can add more brown sugar to make it sweeter or even a bit of maple syrup to make it a maple spice glaze. Alternatively, you can use honey to make a honey glaze. Even a little soy sauce to the honey glaze would add a nice touch. I love this fresh ham more savory than sweet, but you can customize it as you please.
- Cooking Liquid – for the cooking liquid you can use beer, cider, stock, or all water.
Storage
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, or make Baked Ham and Cheese Pasta (with White Sauce).
- Prep Time: 10 min
- Cook Time: about 3 hours (depending on size of roast)
- Category: Savory
- Method: Italian
- Cuisine: Italian
Made my first ever fresh ham with this recipe and am making it again for Thanksgiving. Definitely a 5 star recipe and I wouldn’t change a thing!
YAY! So happy you loved it as much as we do!
At what point would you recommend I put in the wet woodchips since I’ll be starting at 400 degrees? If I do the final cooking at 275 degrees instead of 300 what would be the additional time needed? Or would it best to do while applying the glaze?
Worried about the chips igniting although wet
Like I mentioned, I have not tested with the wood chips and I honestly am not sure how you would do it in an oven and not a smoker while using the wood chips. I think this recipe is flavorful and delicious without the addition of the wood chips.
Can I use wood chips in oven while cooking the ham to give it a smoked flavor?
I haven’t tried this, but I am sure you could! I would make sure they are a little wet.
This recipe was easy, used ingredients we had, and was delicious. It was also pretty! The ham was moist and juicy. My guests(who gave me the ham) were totally impressed.
We smeared the ham with Grey Poupon before we coated it with the brown sugar mix and we poked the ham with a half dozen cloves.
Yum! I love the addition of cloves, happy everyone loved the ham!
I’m going to cook an 8# fresh ham . I have no oranges. I’m thinking of slicing apples and cooking the ham on the sliced apples . thoughts?
that sounds wonderful!
This recipe was wonderful. The fresh ham looks and tastes great. Milli grazia
Prego! Happy you loved it.
Can I cook it in a crock pot? If so, how long per pound and what do you recommend so it doesn’t dry out while cooking?
I haven’t tested it in a crockpot. The oven method is fool proof and gets the perfect crust at the end!
Can I cook it in a crock pot? If so, how long per pound and what do you recommend so it doesn’t dry out while cooking?
my mother always wrapped this ham in foil. Do I wrap or leave unwrapped.
You can leave unwrapped and tent at the end if needed.