WEEKDAYS 1e|12c|p

Michael Symon's Porchetta

holidays michael symon porchettajpg
The meal of Christmas future!
skill level
Easy
time
Over 120min
servings
10
cost
$
Contributed by :
This delicious Italian pork roast has been made for centuries, but with an update from Michael, this old dish is new again!
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ingredients
  • 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 parsely
  • 2  tablespoons red chile flake
  • 2  tablespoons rinsed capers (chopped)
  • 2  tablepsoons kosher salt
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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 parsely
    2  tablespoons red chile flake
    2  tablespoons rinsed capers (chopped)
    2  tablepsoons kosher salt
    Place pancetta in a food processor and pulse until you form a paste. Thoroughly mix pancetta with remaining ingredients. 
  • 2
    1 boneless fresh ham skin on (about 10-12 pounds)
    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. 
  • 3
      
    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. 
  • 4
      
    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.
 
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