Roast Fresh Ham with Herbs and Crackling

Pasos

1. Thoroughly pat the surface of the fresh ham dry with paper towels to remove all residual moisture.
2. Using a very sharp knife, score the rind into neat 1/2-inch diamond patterns, slicing through the underlying layer of fat without cutting into the red meat.
3. Turn the pork cut side up and make small, clean slits to insert some of the peeled garlic cloves, cut into slivers.
4. Strip the leaves from half of the thyme and rosemary, crush the black peppercorns finely in a mortar, then rub the meat with this herb mixture, olive oil, and a pinch of salt.
5. Flip the roast skin side up again and rub the coarse sea salt deep into every scored groove to start drawing out moisture.
6. Peel the yellow onions, cut them into thick wedges, and line the bottom of a large cast-iron or earthenware roasting pan with the remaining unpeeled garlic cloves, whole thyme sprigs, remaining rosemary, and bay leaves.
7. Set the fresh ham in the center of the pan on this bed of aromatics, skin facing flat and directly upward.
8. Roast in an oven preheated to 425 °F (220 °C) for 30 minutes to sear vigorously, until the rind begins to blister and takes on a golden color.
9. Lower the oven temperature to 320 °F (160 °C), then gently pour the dry white wine and water into the bottom of the pan around the vegetables, taking care never to wet the crisping skin.
10. Continue roasting at 320 °F (160 °C) for 1 hour and 45 minutes, basting only the exposed meat regularly with the pan drippings, until an instant-read thermometer inserted into the center reads 155 °F to 160 °F (68 °C to 70 °C) or the juices run clear with no trace of pink.
11. If the crackling is not completely puffed and crisp, switch the oven to the broiler at 460 °F (240 °C) for 5 to 8 minutes, watching closely until the skin crackles, blisters, and turns a deep, mahogany crisp.
12. Remove the roasting pan from the oven, carefully slice away the crisp sheet of crackling at the base and set it aside in a dry spot, then let the meat rest loosely covered with parchment paper for 20 minutes to redistribute the juices.
13. Strain the pan juices through a fine-mesh sieve into a small saucepan, pressing on the onions and garlic, then simmer over medium heat (around 212 °F / 100 °C) for 7 minutes until reduced enough to coat the back of a spoon.
14. Remove the saucepan from the heat and whisk in the cold diced butter vigorously for 1 minute to emulsify and give the sauce a glossy sheen.
15. Carve the rested ham, snap the crackling into crunchy pieces, and arrange on plates drizzled with the piping-hot pan jus.