Roasted Ham Saltimbocca

Roasted Ham Saltimbocca
  • TOTAL PREP TIME195 minutes

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  • 6 to 8 pound fully cooked bone-in shank end ham trimmed
  • 1/4 cup fresh sage leaves chopped, divided
  • pepper
  • 4 thin slices prosciutto
  • 1 cup chicken broth low sodium
  • 1 cup dry white wine (For non-alcoholic, substitute an additional cup of chicken broth)
  • 4 tablespoons unsalted butter (1/2 stick), cut into 4 to 6 pieces
  • 3 tablespoons flour dissolved in 1/3 cup cold water
  • salt



Preheat oven to 325 degrees F. Position rack in lower third of oven.
Place ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Sprinkle all over with 2 tablespoons sage and season with pepper. Bake until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. After the first hour, baste with pan juices about every 15 minutes. Remove ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
While ham is resting, increase oven to 400 degrees F. Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.
Also while ham is resting, drain the roasting pan, discarding liquid. Place the pan on the stovetop over medium-high heat. Add broth and wine, bring to a boil, and cook, scraping up any browned bits in the pan, until liquid is reduced to 1 1/2 cups, about 4 minutes depending on the size of the pan. Reduce to a simmer and add butter and remaining 2 tablespoons sage, stirring until butter melts. Whisk in flour mixture and cook, whisking, until sauce thickens, 30 to 60 seconds. Remove from the heat. Season with salt and pepper.
Carve ham and arrange on plates or a platter. Crumble prosciutto on top. Serve sauce on the side.
Serves 15-20 (4-ounce servings)