Buried Ham
Indulge in the savory perfection of "Buried Ham," a show-stopping centerpiece for your next gathering. This recipe transforms an 8-pound bone-in ham into a tender, flavorful masterpiece by encasing it in a seasoned salt crust infused with brown sugar, garlic powder, paprika, and the earthy aromas of fresh rosemary and thyme. Slow-roasted to juicy perfection over five hours, the ham emerges from its salt burial with incredible moisture and rich flavor. Ideal for holiday feasts or special occasions, this unique cooking technique locks in juices and enhances natural flavors, while the minimal prep time makes it effortlessly elegant. Serve this salt-crusted ham alongside your favorite sides and watch it become the star of your table. Perfect keywords include "Buried Ham recipe," "salt-crusted ham," "holiday ham," and "slow-roasted ham."
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Recipe Information
Ingredients
- 8 pounds bone-in ham
- 6 cups coarse kosher salt
- 1 cup brown sugar
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 4 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 cups water
- 1 parchment paper
- 1 aluminum foil
Instructions
Preheat your oven to 300°F (150°C).
Select a roasting pan large enough to hold the ham. Line it with parchment paper for easy cleanup.
In a large mixing bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika. Mix thoroughly.
Spread a thin layer of the seasoned salt mixture in the bottom of the roasting pan.
Place the ham on top of the salt layer in the roasting pan. Tuck the rosemary and thyme sprigs around the ham.
Pack the remaining seasoned salt mixture all around the ham, pressing firmly to ensure the entire surface of the ham is buried in salt. The salt layer should be about 1/4 to 1/2 inch thick.
Pour 2 cups of water into the bottom of the roasting pan, around the salt crust (not directly on the ham).
Cover the entire roasting pan tightly with aluminum foil to seal in moisture.
Place the pan in the preheated oven and bake for 5 hours, or until the internal temperature of the ham reaches 145°F (63°C).
After cooking, carefully remove the foil (steam will escape, so use caution). Break away and discard the hardened salt crust.
Transfer the ham to a cutting board and let it rest for 20 minutes before carving.
Serve warm and enjoy the moist, flavorful ham with your choice of side dishes.
Nutrition Facts
Calories |
5916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1996 mg | 665% | |
| Sodium | 597905 mg | 25996% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 195.6 g | ||
| Protein | 766.4 g | 1533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 10386 mg | 221% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
