Because fresh ham is an uncured leg of pork, it will be grayish instead of pink-colored. The bone is tricky to remove, so ask your butcher to do it for you.

Recipe by Cooking Light November 1995


Recipe Summary

15 servings (serving size: 3 ounces)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a small saucepan; bring to boil. Reduce heat to low, and simmer for 5 minutes or until slightly thickened. Remove from heat, and stir in ginger and allspice; let cool slightly.

  • Unroll ham, and trim fat. Spread 1/3 cup syrup mixture and garlic over inside surface of ham, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Reroll ham, and secure at 2-inch intervals with heavy string. Spread 3 tablespoons syrup mixture over ham, and sprinkle with remaining salt and pepper.

  • Place ham on a broiler pan, and insert meat thermometer into thickest portion of ham. Bake at 350° for 2 hours or until thermometer registers 160°, basting with remaining syrup mixture after 1 hour.

  • Place ham on a serving platter; cover with aluminum foil, and let stand 15 minutes before slicing.

Nutrition Facts

188 calories; calories from fat 43%; fat 9g; saturated fat 2.9g; mono fat 4.2g; poly fat 1g; protein 15g; carbohydrates 11g; fiber 0.1g; cholesterol 48mg; iron 1mg; sodium 1434mg; calcium 18mg.