Roasted Fresh Ham

Directions

1. 1
   Place a rack in lower third of oven and preheat to 425 degrees.
2. 2
   Trim skin and excess fat from ham, leaving a layer of fat.
3. 3
   Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
4. 4
   In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant.
5. 5
   Pat mixture all over ham and into crevices.
6. 6
   Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour.
7. 7
   Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil.
8. 8
   Continue to roast, basting every hour.
9. 9
   Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
10. 10
    Let ham stand 15 to 20 minutes before carving.
11. 11
    Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes.
12. 12
    Turn off flame, add half-and-half, and serve with ham.