Roasted Ham with Fennel

Instructions

1. 1

   Preheat oven to 325°F. Remove ham from refrigerator 30 minutes before cooking. Score the surface in a crosshatch pattern, cutting through the outer layer without penetrating the meat.

   Tip: Scoring allows the glaze to penetrate deeper into the ham for better flavor.

2. 2

   Toss fennel wedges with olive oil, salt, and pepper. Arrange them in a large roasting pan and place the ham skin-side up on top of the fennel bed.

   Tip: The fennel acts as a natural bed to elevate the ham and prevent sticking.

3. 3

   In a small bowl, whisk together honey, mustard, apple cider vinegar, minced garlic, orange zest, thyme, and rosemary until well combined.

   Tip: Reserve 1/4 cup of this glaze mixture for basting later in cooking.

4. 4

   Brush the ham generously with half of the glaze mixture, ensuring it covers all surfaces including the scored cuts.

   Tip: Apply the glaze evenly for consistent caramelization.

5. 5

   Pour vegetable broth into the bottom of the roasting pan around (not over) the ham. Cover the pan tightly with foil.

   Tip: The broth creates steam to keep the ham moist during the initial cooking phase.

6. 6

   Roast covered for 50 minutes. Remove foil, baste ham and fennel with the reserved glaze, and continue roasting uncovered for 20-25 minutes until the exterior is deeply caramelized and glazed.

   Tip: Uncovering allows the exterior to develop a beautiful golden-brown crust.

7. 7

   Transfer the roasted ham to a cutting board and tent loosely with foil. Arrange the caramelized fennel on a serving platter around the ham.

   Tip: Resting the ham for 10 minutes allows juices to redistribute for more tender slices.

8. 8

   Carve the ham into thin slices and arrange on the platter with the roasted fennel. Drizzle any pan juices over the top and garnish with fresh herb sprigs if desired.

   Tip: Save any leftover ham and fennel for excellent sandwiches or grain bowls the next day.