Paula Deen Fresh Ham

Paula Deen Fresh Ham is a three-ingredient roasted pork leg rubbed down with soy sauce and her House Seasoning. It feeds 10, roasts at 325 degrees for about four hours, and needs almost no prep. For Easter dinner, Christmas, or any big Sunday spread, this is the kind of ham that holds down a Southern table.

The soy sauce is what sets this apart from a plain roast. It draws out moisture on the surface, mixes with the seasoning, and forms a dark, salty crust as the ham roasts uncovered. Go light on it and the outside dries out without ever browning the way it should.

Pull the ham from the fridge an hour before cooking so it roasts evenly. Use a meat thermometer and pull it at 160 degrees, not a minute later. A ham this size holds heat, so it keeps cooking after you take it out.

Paula Deen Fresh Ham

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

500

kcal

A whole uncured pork leg rubbed with soy sauce and coated in House Seasoning, then roasted uncovered at 325 degrees until the outside forms a crisp, dark bark and the inside reaches 160 degrees.

Ingredients

• 1 (uncured) 10 to 15 lbs whole fresh ham
  

• soy sauce
  

• Paula Deen’s House Seasoning

Directions

• Preheat: Preheat oven to 325º.
• Season and roast: Rub ham well with soy sauce and then thoroughly coat with House Seasoning making sure to cover all surfaces. Sprinkle seasonings liberally until the ham is completely covered (don’t worry about over-seasoning). Place uncovered in the oven for 18 to 20 minutes per pound, or until the internal temperature reaches 160º on a meat thermometer. When done, let the ham rest for a few minutes before slicing.

Tools for this recipe

• ThermoPro instant-read thermometer, Cuisinart 16-inch roasting pan with rack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a cured ham instead of a fresh one?

A cured ham has already been brined and smoked, so using one here would make it way too salty with the soy sauce and House Seasoning on top. Fresh ham is really just a raw pork leg roast with no added salt. That is what this recipe is built for.

How long does leftover fresh ham keep in the fridge?

Wrap sliced ham tightly in foil or put it in an airtight container. It stays good for 3 to 4 days in the fridge. You can freeze sliced portions for up to 2 months, but the texture gets a little drier after thawing.

Can you season the ham the night before?

You can rub it with soy sauce and House Seasoning up to 12 hours ahead and keep it covered in the fridge. The longer it sits with the rub, the deeper the flavor gets into the meat.

What if the outside gets too dark before the inside hits 160 degrees?

Tent the ham loosely with foil once the crust is as dark as you want it. The foil slows browning without trapping too much steam, so the bark stays firm. Check the temperature in the thickest part of the meat, away from the bone.

Why does the recipe say to roast it uncovered the whole time?

Roasting uncovered lets the soy sauce and seasoning dry out and form a crusty bark on the surface. Covering it would trap moisture and steam the outside, giving you soft skin instead of that dark, seasoned crust.