Michael Symon's Porchetta

Spice Up Your Holiday Ham

Co-host of "The Chew" prepares his favorite holiday classic Tortellini in Brodo.
Servings:Over 8
Difficulty: Easy
Cook Time: min

For more great recipes visit The Chew's site.


  • 1 boneless fresh ham skin on (about 10-12 pounds)
  • 1/2 pound chopped pancetta
  • 10 garlic cloves (minced)
  • zest of 3 lemons
  • zest of one orange
  • 4 sprigs rosemary stripped and chopped
  • 1/2 cup chopped parsley
  • 2 tablespoons red chile flake
  • 2 tablespoons rinsed capers (chopped)
  • Cooking Directions

    Place pancetta in a food processor and pulse until you form a paste. Thoroughly mix pancetta with remaining ingredients.

    Lay the fresh ham on a cutting board flesh side up and score with a knife from every inch or so. Rub flesh with pancetta paste making sure to get it into the slashes where you scored. Flip ham over and crosshatch the skin. Roll ham up and tie with butcher twine. Season skin liberally with salt.

    Place in oven at 350 degrees and roast for 2 hours. Turn heat up to 400 and bake for another 1 1/2 hours or until skin is crisp and internal temperature is 170.

    Let rest for 30 minutes and slice thin and serve with some greens. Don't worry, if you have a bunch of leftovers, porchetta makes great sandwiches and will hold in your fridge for a couple of days.

    Recipe courtesy of The Chew.

    Recipe Summary

    Main Ingredients: ham, pancetta, parsley, red chile flake, capers

    Course: Main Course

    More Info: Kid Friendly

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