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1
Combine all of the ingredients in a large container.
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2
Submerse the ham in the brine and let it hang out for 3 days in the refrigerator.
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3
(It's a plan-ahead but soooooooooooooo worth it!)
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4
To cook the pork:
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5
Preheat the oven to 450 degrees F.
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6
Remove the ham from the brine, pat dry and make slices in the skin to create a diagonal cross-hatch pattern.
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7
To make the paste:
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8
In a food processor, combine the rosemary, garlic, crushed red pepper, salt, to taste, and about 1/2 cup of olive oil.
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9
Massage this mixture generously all over the outside of the ham.
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10
Put the potatoes in a roasting pan large enough to accommodate this whole shootin' match.
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11
Toss the potatoes generously with some olive oil and salt.
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12
Nestle the ham on top of the potatoes and toss the whole thing in the preheated oven.
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13
Check the pork in about 30 minutes, the skin should be getting brown and crispy.
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14
At this point, remove the ham from the oven and turn over, baste with any leftover rosemary/olive oil paste and rearrange the potatoes so they don't burn.
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15
Nestle the pork back onto the potatoes and return to the oven.
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16
Roast for another 30 minutes.
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17
Remove the ham from the oven after the first hour.
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18
Check the potatoes to see if they are getting a little crispy, rearrange them and add the chicken stock to the bottom of the pan to keep things really moist and juicy.
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19
Reduce the heat in the oven to 350 degrees F and roast for another hour.
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20
To make the glaze:
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21
While the ham is cooking, combine the Dijon mustard, whole-grain mustard and honey in a small bowl.
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22
Remove the ham from the oven and brush it, generously, with the honey mustard mixture.
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23
Return the ham to the oven and roast it for about 30 minutes.
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24
Flip it over and brush again with the honey mustard mixture (really slather it on the pork).
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25
Roast until it reaches an internal temperature of 150 degrees F on an instant-read thermometer.
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26
Remove the ham from the oven, to a cutting board, tent it with aluminum foil and let it rest for at least 20 to 30 minutes before slicing.
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27
Carve that baby and arrange the slices on a serving platter.
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28
Transfer the potatoes to a serving bowl and serve with the ham
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29
Go to town on that bad boy!!!
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30
!
