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No-Hock Iberico Ham
Lean • Marbled • Perfect for Slow Roasting
This Iberico fresh ham is an uncured, skin-off leg roast with the hock removed, weighing approximately 6–7.5 lbs. Unlike cured ham, this cut is cooked like a premium pork roast, showcasing Iberico’s natural marbling and deep pork flavor.
Without skin or curing, this ham absorbs seasoning beautifully and cooks evenly, making it ideal for slow roasting, gentle smoking, or herb-forward preparations.
Best Uses
  • Slow-roasted pork ham
  • Sliceable roast or lightly pullable texture
  • Elegant family meals or meal prep
What to Expect
  • Clean, pork-forward flavor
  • Juicy slices when cooked properly
  • Slightly leaner than shoulder, but very tender
  • Excellent leftovers for sandwiches

No-Hock Iberico Ham

From $113.85Price
$18.00 per 1 Pound
Quantity

  • Slow-Roasted Iberico Fresh Ham

    (Uncured • Skin Off • 6–7.5 lbs)
    Juicy • Sliceable • Pork-Forward

    This recipe is designed specifically for skin-off, uncured Iberico ham in the 6–7.5 lb range, producing a juicy, sliceable roast with excellent flavor.

    Serves

    6–10 people

    Ingredients

    • 1 Iberico fresh ham (uncured, skin off, no hock, 6–7.5 lbs)

    • Kosher salt

    • Fresh cracked black pepper

    • 1 tbsp olive oil or Iberico fat

    • 1 tbsp smoked paprika

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • Optional aromatics:

      • Garlic cloves

      • Fresh rosemary or thyme

    • Optional finish:

      • Flaky sea salt

      • Lemon zest or light vinegar splash

    Prep (Highly Recommended)

    • Pat ham completely dry.

    • Season generously on all sides with salt, pepper, paprika, garlic powder, and onion powder.

    • Rub lightly with olive oil or Iberico fat.

    • Let rest at room temperature 45–60 minutes
      (Optional: dry-brine overnight, uncovered, for deeper seasoning.)

    Cooking Instructions

    Oven-Roasted Method (Most Reliable)

    • Preheat oven to 300°F.

    • Place ham on a rack in a roasting pan.

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

    • Add ½–1 cup water or stock to the pan to prevent scorching.

    • Cover loosely with foil.

    Roast Until Juicy

    Cook until internal temperature reaches:

    • 140–145°F → sliceable, juicy roast

    • 150–155°F → slightly firmer, still moist

    ⏱️ Approximate timing:

    • 6 lb ham: 2½–3 hours

    • 7–7.5 lb ham: 3–3½ hours

    (Check temperature, not just time.)

    Optional Flavor Finish

    • Remove foil.

    • Increase oven to 425°F.

    • Roast 15–20 minutes to deepen color.

    Rest (Critical)

    • Rest 25–30 minutes, loosely tented.

    • This keeps the ham juicy and sliceable.

    Slice & Serve

    • Slice thin against the grain

    • Finish lightly with flaky salt

    • Optional squeeze of lemon or splash of vinegar to brighten

    Why This Works for This Cut

    • Lower roasting temp prevents drying

    • No curing means natural pork flavor shines

    • Iberico fat keeps the ham forgiving

    • Resting preserves moisture

    Serving Ideas

    • With roasted vegetables

    • With beans or lentils

    • Thin-sliced for sandwiches

    • Served warm or room temperature

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