Chef Tuck Curren’s porchetta

13

 10 cloves garlic, minced
 ½ cup chopped, fresh, flat-leaf parsley
 4 sprigs fresh rosemary, chopped
 Kosher salt to taste
 2 tbsp red pepper flakes
 1 10-to-12-pound, skin-on, boneless, fresh ham, butterflied
 Grated zest of 3 lemons
 Grated zest of 1 orange

1

Preheat the oven to 350 degrees.

2

Mix in a bowl, by hand, the garlic, citrus zests, parsley, rosemary, red pepper flakes and 2 tablespoons salt until thoroughly blended.

3

Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern.

4

Rub the garlic paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.

5

Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.

6

Increase the oven temperature to 400 degrees and roast until the pork reaches an internal temperature of 170 degrees and the skin is nice and crisp – about 1 hour and 30 minutes.

7

Remove from the oven and let rest for 30 minutes.

8

Thinly slice the porchetta before serving.

Ingredients

 10 cloves garlic, minced
 ½ cup chopped, fresh, flat-leaf parsley
 4 sprigs fresh rosemary, chopped
 Kosher salt to taste
 2 tbsp red pepper flakes
 1 10-to-12-pound, skin-on, boneless, fresh ham, butterflied
 Grated zest of 3 lemons
 Grated zest of 1 orange

Directions

1

Preheat the oven to 350 degrees.

2

Mix in a bowl, by hand, the garlic, citrus zests, parsley, rosemary, red pepper flakes and 2 tablespoons salt until thoroughly blended.

3

Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern.

4

Rub the garlic paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.

5

Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.

6

Increase the oven temperature to 400 degrees and roast until the pork reaches an internal temperature of 170 degrees and the skin is nice and crisp – about 1 hour and 30 minutes.

7

Remove from the oven and let rest for 30 minutes.

8

Thinly slice the porchetta before serving.

Chef Tuck Curren’s porchetta