New This Month

Spice-Rubbed Fresh Ham with Citrus Glaze

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Bryan Gardner

Source: Martha Stewart Living, December/January 2015


  • 1 fresh ham, cut from shank end (about 12 pounds)
  • 3 tablespoons fennel seeds, lightly toasted
  • 3 tablespoons coriander seeds, lightly toasted
  • 2 teaspoons whole black peppercorns
  • 3 Ruby Red grapefruits, 2 cut into wedges, 1 zested and juiced
  • 6 limes, 3 halved, 3 zested and juiced
  • 1/4 cup coarse salt
  • Assorted citrus fruits, halved or cut into 1 1/2-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup sugar, plus more for sprinkling
  • 1/2 cup honey
  • 1/2 pomegranate, cut into wedges, plus seeds, for serving
  • Fennel crowns, for serving (optional)


  1. Score fat on ham in a 3/4-inchwide diamond pattern. Finely grind fennel, coriander, and peppercorns in a spice mill or clean coffee grinder. Transfer to a bowl; stir in zests and salt. Rub mixture over ham, wrap in plastic, and refrigerate 1 to 3 days.

  2. Unwrap ham; let stand at room temperature 1 to 2 hours. Preheat oven to 325 degrees. Combine 2 cups water, grapefruit wedges, and lime halves in a roasting pan. Set ham on a wire rack in pan. Bake, basting every hour, and covering with parchment-lined foil after 1 hour, until a thermometer inserted into bottom part (avoiding bone) reads 140 degrees, about 4 hours, 30 minutes (about 20 minutes per pound). Remove from oven; let rest 45 minutes.

  3. Meanwhile, increase heat to 400 degrees. On a rimmed baking sheet, toss assorted cut citrus with oil and sprinkle generously with sugar. Roast, turning once, until browned, about 40 minutes.

  4. While meat is resting, cook honey, sugar, and 1/4 cup water in a saucepan over medium-high heat, stirring, until deep golden, about 8 minutes. Remove from heat; slowly stir in citrus juices. Bring to a boil; cook until reduced to 1 cup, about 3 minutes. Brush 3 tablespoons glaze over ham.

  5. Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.

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