Recipe courtesy of Rocco DiSpirito
2 hr 15 min
20 min
10 min
1 hr 45 min
10 servings


  • 6 tablespoons salt
  • 1 tablespoon pepper
  • 5 cloves garlic, finely minced
  • 4 tablespoons minced shallots
  • 1 cup finely chopped fresh chives
  • 1/2 cup chopped rosemary
  • 1 cup olive oil
  • 1 (6 to 8 pound) boned fresh ham
  • 2 cups white wine, for basting


Preheat oven to 450 degrees F.

Mix together the salt, pepper, garlic, shallots, chives, rosemary, and olive oil. Set aside.

Open up the boned ham and turn skin side up. Using a sharp knife, slash the skin and fat, but not into the flesh, in a diamond pattern. Turn the ham over. Slather 1/2 of the herb mixture on the inside of the ham. Roll and tie the ham. Slather the remaining herb mixture on the outside of the ham.

Place the ham in a large roasting pan and cook in the oven for 1/2 hour. Baste with some of the white wine and turn down the oven temperature to 350 degrees F.

Baste the roast every 20 minutes for 1 hour. When the internal temperature reaches 165 degrees, remove the ham from the oven.

Let the roast rest for 10 minutes before carving into thin slices.

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