Serves 12 to 15
For the Herb Rub
1 Cup Garlic Cloves, Peeled
1 Cup Fresh Cilantro Leaves
1 Cup Fresh Oregano Leaves
1 Cup Fresh Flat Leaf Parsley
1 Tablespoon Fine Sea Salt
2 Teaspoons Freshly Ground Black Pepper
1 Cup XVOO
For the Ham
1 Fresh Whole Ham, 20 to 22 Pounds, Skin On
4 Large Onions, Cut Into ½” Rounds
6 Large Carrots, Cut Crosswise at a Slight Angle Into ½” Pieces
6 Celery Stalks, Cut Crosswise at a Slight Angle Into ½” Pieces
4 Cups White Wine
Preheat oven to 325°F with the rack in the lowest part of the oven.
Make the herb rub by placing all of the rub ingredients except the XVOO into the bowl of a food processor fitted with the metal blade. Pulse to combine the ingredients. With the food processor running add the XVOO through the feed tube until combined. Set aside.
Place the onion rounds, the cut carrots and celery into the bottom of a large roasting pan. The pan should be large enough to hold the ham without it touching the sides of the pan. The onions, carrots and celery will help to keep the ham from sticking to the bottom of the pan and will make delicious gravy.
Place the cold ham on top of the vegetables in the pan. Score the skin and fat by using a sharp knife and cut large diamonds about 2 inches apart, through both the skin and fat. Don’t be freaked out by the amount of fat, as it will melt away during the cooking time.
Using a small sharp paring knife cut slits at each intersection of the diamonds. Rub ½ cup of the herb mixture all over the ham being sure to get some of the mixture into the slits, over the skin and over the exposed end piece.
Tie the ham crosswise in 2 or 3 places with kitchen twine. (Doing this will keep the meat from separating from the muscle.) Let the ham sit at room temperature for at least 30 minutes or up to an hour before roasting.
Roast the ham for 1 hour. Slide out the pan on the rack and pour 1 cup of wine over the ham and rub more of the herb mixture into the cut areas (the cut areas will expand). Roast the ham 4 to 5 hours more, pouring more wine and rubbing more herb mixture into the ham every hour.
Roast until the temperature registers 155° when an instant read thermometer is inserted into 2 or 3 different sections of the ham. Be sure to not hit the bone, as the temperature reading will not be accurate. Remove the ham from the oven and transfer to a large platter or cutting board. Let ham rest for 1 hour for easier slicing. After resting remove the strings.
Meanwhile remove the vegetables from the pan and degrease the liquid. Over high heat bring the liquid to a boil scraping the pan with a spoon to loosen up the bits that have accumulated on the bottom of the pan. Cook until the mixture until it reduces slightly, about 5 to 7 minutes. Strain and serve with the ham.
