Roast Fresh Ham

Preparation info

  • Difficulty


  • Makes

    16 to 20


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Baked fresh ham basted with apple juice calls for sweet potatoes


  • 1 (12 lb.) fresh ham
  • 3 cloves garlic
  • 1 tblsp. salt
  • ½ tsp. pepper
  • 1 tsp. caraway seeds, crushed
  • 4 medium onions, sliced
  • 2 medium carrots, sliced lengthwise
  • 2 bay leaves
  • 3 whole cloves
  • ½ c. water
  • 1 c. apple juice (about)
  • Spiced crab apples


  • Score fat or skin of ham in diamond pattern. Rub well with one cut garlic clove, salt and pepper. Sprinkle with caraway seeds.
  • Place roast, fat side down, on bed of onions, carrots, remaining garlic cloves, bay leaves and cloves. Add water.
  • Roast, uncovered, 1 hour in slow to moderate oven (325 to 350°). Turn fat side up; insert meat thermometer. Roast to internal temperature of 170°, or about 22 to 26 minutes per pound. During last 2 hours, baste frequently with apple juice to make skin crisp and brown (cover loosely with foil if roast begins to get too brown). Remove meat and vegetables from pan and keep hot while making gravy. Serve garnished with crab apples.