Pastrami Spiced Roasted Whole Ham
While pastrami spices can vary greatly, I love enhancing mine with mustard powder, brown sugar, paprika, salt, garlic and onion powder.
- 2 tablespoons ground coriander
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons (packed) dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon mustard powder
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons extra-virgin olive oil
- 1 (17-pound) bone-in, whole ham, fully cooked, I use Farmer John
Preheat oven to 325ºF (170ºC).
In a small bowl stir together the spices until combined. Stir in the olive oil to wet the spice mixture and make it into a paste.
Pat the ham dry with paper towels. Score the fat on the ham in a pattern of 1-inch diamonds, cutting ¼-inch deep.
Add the ham to a large roasting pan then apply the rub all over the ham so the ham is evenly coated. Cook until thoroughly heated, about 2 to 2 ½ hours, or 10 minutes per pound. The internal temperature of the ham should read 120ºF (49ºC).
Remove the ham from the oven and let rest for 15 minutes. Cut a few slices off the bottom to create a flat base and transfer to a serving platter and slice. To slice the ham, make vertical cuts perpendicular to the bone with a sharp knife
Calories: 1661kcal | Carbohydrates: 2g | Protein: 144g | Fat: 116g | Saturated Fat: 40g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 55g | Cholesterol: 413mg | Sodium: 8205mg | Potassium: 1943mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 6mg