Roast Fresh Ham (Shank End)

Jambon Rôti

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 1 bone-in fresh uncooked ham shank (the shank end of a whole ham) with rind on (about 10 pounds [4.5 kg])


Make a series of lengthwise and crosswise incisions in the ham, about 1 inch [2.5 cm] apart, deep enough to cut through the rind but not deep enough to expose the meat.

Find a nonaluminum container that holds your ham as snugly as possible and that, ideally, will fit in the refrigerator. Combine the salt, sugar, fennel, and garlic in the container with