Porchetta

Recipe Ingredients

6 tablespoons	90ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper
5		Garlic cloves - finely minced
4 tablespoons	60ml	Minced shallots
1 cup	146g / 5.1oz	Finely-chopped fresh chives
1/2 cup	73g / 2.6oz	Chopped rosemary
1 cup	237ml	Olive oil
1		Boned fresh ham - (6 to 8 lbs)
2 cups	474ml	White wine - for basting

Recipe Instructions

Preheat oven to 450 degrees.

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.

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.

This recipe yields 10 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B50) - from the TV FOOD NETWORK

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