Ham Roast

  • 1 3–5-pound fresh ham roast  (an uncured ham was sourced from  Polk’s Folly Farm)
  • 2–3 cups of water
  • Salt, pepper, and crushed red pepper to taste

Preheat the oven to 350°F. Place ham in a 13×9-inch pan or glass baking dish. Generously sprinkle salt, pepper, and crushed red pepper over both sides of ham. Pour 2–3 cups of water into the pan (the water level should come about 1 inch up the side of the roast). Cover the pan tightly with foil and place in the oven for 2 hours. Do not let the water cook all the way out.

After cooking for 2 hours, increase the oven to 450°F and remove foil from pan. Place roast back in oven for another 20 minutes. Turn the roast after 10 minutes to make sure both sides brown evenly. The water will mostly evaporate, but not completely. Remove from oven and let cool for 10 minutes. Spoon juices from bottom of the pan over finished roast and serve. Save bone for pinto bean recipe that follows.

Edible New Mexico
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