Iberico Leg: Hock-On Ham

Slow-Roasted Hock-On Iberico Ham

Uncured • Bone-In • Old-World Style

This is not a “holiday spiral ham.”
This is real pork, roasted like it’s meant to be.

Serves

10–14 people (plus leftovers that only get better)

Ingredients

For the Ham

• 1 Hock-On Iberico Ham (uncured, bone-in)

• Kosher salt (generous)

• Fresh cracked black pepper

• 2 tbsp olive oil or melted Iberico fat

Aromatics (Choose 3–4)

• Garlic cloves (smashed)

• Fresh rosemary

• Fresh thyme

• Bay leaves

• Onion wedges

• Lemon or orange peel

Optional Flavor Boost (Light, Not Sweet)

• ½ cup dry white wine or hard cider

• 1 cup pork stock or water

Prep (12–24 Hours Before – Recommended)

• Dry Brine
  Pat ham dry. Salt generously on all sides (including skin).

• Place uncovered in the fridge overnight.

This seasons deeply and helps the skin crisp later.

Cooking Instructions

Step 1 – Bring to Room Temp

• Remove ham from fridge 1 hour before roasting.

Step 2 – Slow Roast

• Preheat oven to 275°F.

• Place ham on a rack in a roasting pan, hock down.

• Scatter aromatics in the pan (not on the skin).

• Add wine/cider and stock to the pan (not touching meat).

• Cover loosely with foil.

Roast until internal temp reaches:

• 145°F (sliceable)

• 155–160°F (pullable & ultra-tender)

⏱️ About 25–30 minutes per pound

Step 3 – Crisp the Skin

• Remove foil.

• Increase oven to 450°F.

• Roast 15–25 minutes, rotating pan as needed.

Skin should blister and crackle.

If needed, finish under broiler carefully.

Rest

• Rest 30–45 minutes before carving.

• Juices will redistribute — don’t rush this.

Carving Options

• Slice thin for sandwiches

• Chunk and shred for plates

• Pull near the hock for rich, gelatinous bites

Serving Ideas

• With roasted root vegetables

• With white beans or lentils

• With mustard, citrus, or herb oil

• With crusty bread and wine