| Level: | Easy |
| Total: | 4 hr 30 min |
| Prep: | 1 hr |
| Cook: | 3 hr 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- 8 ounces pancetta, finely chopped
- 10 cloves garlic, minced
- Grated zest of 3 lemons
- Grated zest of 1 orange
- 1/2 cup chopped fresh flat-leaf parsley
- Leaves from 4 sprigs fresh rosemary, chopped
- Kosher salt
- 2 tablespoons red pepper flakes
- 2 tablespoons rinsed capers, chopped
- 1 10-to-12-pound skin-on boneless fresh ham, butterflied
Instructions
- Preheat the oven to 350 degrees F.
- Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
- 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. Rub the pancetta 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.
- Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
- Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
- Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 806 |
| Total Fat | 62 g |
| Saturated Fat | 22 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 54 g |
| Cholesterol | 227 mg |
| Sodium | 931 mg |
Reviews
excellent taste. however, my error was to use a deboned butterfly leg, instead of belly. It was hard to roll
Perfect! My Tucson version uses easy to come by Sevilla sour oranges “ornamentals” and serrano chilis dried red in the AZ sun. (My caper plants are still quite young ~ maybe next year) and I use hoja santa herb in place of rosemary. All in all this recipe is really so on point, elegant in its humble simplicity and delicious.
Exactly what I was looking for.
Test 123 mins abc
I had made this by using the pork butt and removing the bone. It’s a little bit tideous but it works and is a less expensive dish. Great recipe my family love it.
This is a fantastic recipe. This is my “Go-To” holiday recipe. Using a picnic shoulder is a great substitute for the traditional pork belly-wrapped pork loin, and costs a fraction of that combo. I have made this several times, and have found that it is best to make the day before to let all of the flavors blend together like a marinade from within. This recipe requires some knife skills in boning and butterflying the shoulder, but is otherwise simple to make. I highly recommend making this. Oh, and the leftovers are to die for!
Phenomenal spin on an italian classic – the gremolata takes this in a totally different direction than traditional porchetta. Citrus and spice cut right through the fat. This is a great way to impress and please a large family for Easter dinner…
So flavorful. I reduced the recipe to 5lbs., cut the red pepper flakes to 1/4 tsp and other ingredients by 1/2. I am not an experienced cook but this was easy.