Thanksgiving ham

  • 1 fresh ham (mine is 14-15 pounds)
  • 3 tablespoons kosher salt
  • 2 tablespoons fennel seeds
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped garlic, plus 10 cloves
  • 2 tablespoons coarsely ground pepper
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped rosemary
  • 2 teaspoons ground coriander
  • 2 large onions, cut into 1-inch slices
  • 4 carrots, cut into 1-inch slices
  • 4 celery stalks, cut into 1-inch slices
  • 1 bay leaf
  • 2 cups dry white wine

Use a small food processor to chop all the spices and herbs (except the whole cloves of garlic) into a paste. Spread one third of the paste in the pocket where the hip and leg bones were. Using cotton twine, tie the roast in 5 places to give it a neat shape. With a sharp knife, make 3 dozen slits through the skin and fat all over the top of the roast. Rub the remaining herb paste all over the surface of the roast and into the slits. Slice each clove of garlic in half lengthwise, and slide the halves into the slits. Refrigerate the roast overnight. Remove the meat from the refrigerator 2 hours before roasting.

Preheat the oven to 425. Scatter the vegetables into a large roasting pan, and place the ham on top, fat side up. Roast for 30 minutes, then reduce the temperature to 325. Roast for one hour, then pour the wine over the meat.

Roast, basting every 20-30 minutes, until a meat thermometer measures 145. Remove to a platter and cover loosely with foil; let stand for 30-60 minutes.

Use the juices to make gravy.

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