Roasted Fresh Ham

1. 1

   Place a rack in lower third of oven and preheat to 425 degrees.

2. 2

   Trim skin and excess fat from ham, leaving a layer of fat.

3. 3

   Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.

4. 4

   In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant.

5. 5

   Pat mixture all over ham and into crevices.

6. 6

   Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour.

7. 7

   Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil.

8. 8

   Continue to roast, basting every hour.

9. 9

   Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.

10. 10

    Let ham stand 15 to 20 minutes before carving.

11. 11

    Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes.

12. 12

    Turn off flame, add half-and-half, and serve with ham.

* Per serving · 4 servings · Values may vary.