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Roast Herbed Fresh Ham with Madeira Gravy

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  • 1. Heat oven to 400F. Have ready a roasting pan (not disposable foil).
  • 2. Cut rind and most of fat off ham. In a small bowl, mix rosemary, oil, garlic, zest, salt and 1 tsp of the pepper. Rub all over ham. Place ham, meatier side up in roasting pan.
  • 3. Roast 15 minutes. Reduce heat to 350F and roast 2 1/2 hours or until a meat thermometer inserted in thickest part, not touching bone, registers 155F. Remove hame to a cutting board, let rest at least 10 minutes before slicing.
  • 4. While ham rests, prepare gravy: Pour off and discard fat from roasting pan. Set pan on stovetop. Add Madeira, broth and remaining 1/4 tsp. pepper. Bring to a boil and boil 2 to 3 minutes, stirring to scrape up brown bits from bottom of pan.
  • 5. Whisk 1/2 cup water and the cornstarch in a small bowl until blended. Whisk into pan along with any juices accumulated on cutting board. Simmer 2 minutes or until slightly thickened.
  • 6. Slice ham. Serve gravy alongside.


347 cal, 5 g carb.

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