To make the New York Times version of roasted fresh ham, preheat the oven to 425 degrees and score a 16 to 18-pound ham with a diamond pattern. In a small bowl, combine a tablespoon of pepper, 1 1/2 tablespoons of salt and 2 tablespoons of thyme, and then pat the mixture over the ham and into the scores. Place the ham in a large roasting pan and roast for about 30 minutes. Turn the heat down to 350 and add 2 cups of white wine and 1/2 cup of water. Baste every hour, cook for a total of three and a half hours, and allow to stand for 15 to 20 minutes before carving the ham.
To prepare the Paula Deen version of roasted fresh ham, preheat the oven to 325 degrees. Rub the ham with soy sauce, and then with House Seasoning. Make the House Seasoning by mixing a cup of salt and 1/4 cup each of black pepper and garlic powder. Place the ham in the oven for 18 to 20 minutes per pound, and cook until the internal temperature reaches 160 degrees. Allow the ham to rest for several minutes before slicing and serving.Learn more about Meat