Fresh Iberico Ham Roast

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