Fresh Pork Ham Roast with Pan Gravy
Serves 24

The pan gravy is what really makes this roast delicious, so don’t skimp! And make sure to use the rack of vegetables to roast the meat – it’s the vegetables with pork drippings, fully caramelized, that create real depth of flavor and a nice dark brown color in the gravy.

1 large onion, diced
4 large carrots, diced
4 stalks celery, diced
12 pounds fresh ham, shank and leg portion, bone in, skin removed
1 tablespoon sea salt
1/4 cup rosemary, minced
1/4 cup thyme, minced
1/4 cup sage, minced
12 cloves garlic, roasted and mashed
1 teaspoon ground pepper
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil (I used the roasted garlic oil for more flavor)
extra virgin olive oil
1 can chicken stock
12 ounces beer
flour, for roux
butter, for roux
2 cans chicken stock
watercress sprigs, for garnish

Lay the vegetables in the bottom of a roasting pan to form a rack, then lay the ham, fat side up, over the vegetables. In a small mixing bowl, combine the sea salt, rosemary, thyme, sage, garlic, pepper, mustard, and olive oil to form a paste. Massage the ham with the spice rub paste and drizzle olive oil over the roasts and cook in a very hot oven (450-500 degrees) for 30 minutes. Reduce heat to 350 degrees, pour the chicken stock around the roasts and pour the beer directly over the roasts. Cover loosely with foil and continue to roast until the internal temperature reaches 155-160 degrees. Remove the ham from the pan and cover in foil to rest for 30 minutes. Place roasting pan directly over two burners and add 2 cans of chicken stock. Bring to a simmer, using a wooden spoon to loosen all caramelized vegetables from the bottom of the pan. Strain pan drippings and discard solids. If desired, skim off excess fat. Make a roux in a saucepan with the flour and butter (1-2 tablespoons of each for each cup of liquid), then whisk in pan drippings until thickened. Season with salt and pepper to taste and serve with sliced ham garnished with watercress sprigs.