Roasted Fresh Ham


8-10 pound bone-in fresh ham, have your butcher remove any rind, but leave the fat layer
Mansmith’s Glazing Rub, enough to rub and press all over the ham
½-1 Cup fruit syrup, (apricot or peach), warmed

Preheat the oven to 325º. Rub the Glazing Rub all over the ham and place in a large roasting pan. Cover with heavy foil. Roast in oven for about 3 ½ hours. Remove the foil and baste the ham with some of the syrup by drizzling from a spoon. Continue roasting the ham, uncovered. Baste every 20 minutes or so with the syrup and any pan juices you may have. Do this until an instant-read thermometer registers 170º, about 1 hour. Make sure your thermometer is in the thickest part of the meat and does not touch the bone. If it starts to get too brown, cover loosely with foil until the last 15 minutes. Let rest for 10 minutes before slicing.

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