Ingredients
- 1 whole ham (bone-in or boneless)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 lemon zest and juice
- 2 tablespoons fresh sage (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 1 cup chicken broth (low sodium)
- 1 tablespoon honey (for glaze)
- 1 sprig sage (for garnish)
Instructions
5 steps
Preheat the Oven
Preheat your oven to 325°F (165°C).
Make sure the oven is fully heated before placing the ham inside.Prepare the Ham
Score the surface of the ham in a diamond pattern and rub with olive oil, garlic, lemon zest, salt, and pepper.
Scoring helps the flavors penetrate better.Add Sage and Lemon Juice
Sprinkle chopped sage over the ham and drizzle with lemon juice.
Let it marinate for at least 30 minutes for enhanced flavor.Roast the Ham
Place the ham in a roasting pan and pour chicken broth around it. Roast for about 2 hours, basting every 30 minutes.
Basting keeps the ham moist and flavorful.Glaze and Finish
In the last 30 minutes, brush the ham with honey for a sweet glaze. Increase oven temperature to 375°F (190°C).
Watch closely to prevent burning the glaze.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Slow-Roasted Ham with Lemon, Garlic & Sage Recipe is a beloved dish from Polish cuisine.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated medium difficulty and uses 10 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Cook the ham for about 20 minutes per pound at 325°F.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
