Fresh Ham with Rosemary, Garlic and Lemon

For the Ham

• One 8 ½ pound bone-in fresh ham, preferably shank end

• 1 medium lemon, finely zested

• ¼ cup olive oil

• ¼ cup fresh rosemary leaves, minced

• 6 medium cloves garlic, cut in half

• Kosher salt and freshly ground black pepper

• ½ cup honey

• ¼ cup water

• ¼ cup white wine vinegar

For the Pan Sauce

• ¼ cup white wine

• ½ cup chicken broth

• 2 teaspoons unsalted butter, softened

• 2 teaspoons all-purpose flour

• 2 tablespoons Amarena cherries

Method:

FOR THE HAM:

1. Set the ham in a large heavy-duty roasting pan, with the bone standing straight up. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about 3/4 of the way through the fat.

2. Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. In a largebowl, combine the zest, olive oil, rosemary, garlic, 1 tablespoon salt, 1 teaspoon pepper and honey. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate 12 to 24 hours.

3. Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches space above for air circulation. Preheat the oven to 350°F.

4. Take ham out of the refrigerator and let come to room temperature, at least 45 minutes. Pour the water and vinegar in the bottom of the roasting pan. Keep the ham covered with the foil and roast for 3 hours. Remove foil and add the honey to the bottom of the pan. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat (without touching bone) registers 170°F (check in several places), 1 to 1½ hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning.

5. Transfer the ham to a carving board to rest while you make the sauce.

FOR THE SAUCE:

1. Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat.

2. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth and 1/2 cup water and continue to boil until the liquid is reduced by one-third, about 2 minutes.

3. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherries into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.