- 8 1/2 lb bone-in fresh half ham, preferably shank end, with the rind (skin) removed
- 1 medium lemon
- 1/4 c olive oil
- 1/4 c fresh rosemary leaves
- 2 Tbl each fresh thyme leaves and flat leaf parsley
- 6 medium cloves garlic
- Salt and pepper
- 1/4 c white wine vinegar
Prepare the ham.
12-24 hours ahead of when you want to bake the ham proceed with the following directions. Set the ham fat side up in a heavy duty roasting pan. Using a sharp knife, score the fat in a 1-inch diamond pattern, cutting about three-quarters of the way through the fat.
Make the herb rub.
Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. In the bowl of a mini food processor add the lemon zest, olive oil, herbs, garlic, 1 Tbl salt, and 1 tsp pepper. Pulse to a coarse paste then rub the mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.
Preheat the oven and bake.
Position the rack in the oven to the ham will sit as high as possible but still have at least 2 inches of head room for circulation. Roast the ham, covered in foil, for 3 hours. Uncover and drizzle the vinegar over the ham, taking care not to wash off the herb rub. Continue to roast, basting every 15 minutes, until the ham is well browned and reach an internal temperature of 170 degrees. Check the temperature by inserting an instant-read thermometer into the center of the meat being careful not to touch the bone with the thermometer. Gently tent with foil if the ham or drippings are beginning to brown too much. Transfer the cooked ham to a carving board to rest while making the pan sauce.
Make the sauce.
Pour the pan dripping into a bowl and let it sit until the fat separates out. Skim off the fat then return the drippings to the roasting pan over medium heat. Whisk in the wine, scraping up browned bit stuck the the bottom of the pan - these are good flavor. Whisk in the broth and water and continue to boil the liquid until it is reduced by one-third, 2-3 minutes. Use a fork to mash together the butter and flour in a small bowl, making a thick paste. Add the cherry jam and then the butter mixture, whisking until the sauce is thickened.