Reprinted with permission from Michael Symon's Carnivore (Clarkson Potter, 2012). [Compare Prices]
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Yield: Serves 12 to 15
- 8 ounces pancetta, finely chopped
- 10 garlic cloves, 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
- 2 tablespoons red pepper flakes
- 2 tablespoons rinsed capers, chopped
- Kosher salt
- 1 (10- to 12-pound) skin-on boneless fresh ham, butterflied
- Preheat the oven to 350°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, and 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 cross 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°F and roast until the pork reaches an internal temperature of 170°F and the skin is nice and crisp, about 1½ hours.
- Remove from the oven and let rest for 30 minutes. Thinly slice the Porchetta before serving. Don’t worry if there are leftovers, as porchetta makes awesome sandwiches—hot or cold—and holds up well for days in the fridge.
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