Step 1

Place a rack in the lower third of the oven and preheat to 425 degrees F. Leave the fat layer on the ham. Score ham in a diamond pattern (crisis cross) of ½-inch-deep cuts about 1½ inches apart.

Step 2

In a small bowl, combine salt, brown sugar, pepper, and thyme, pinching the thyme until it becomes fragrant. Pat mixture all over the ham and into scores on the ham roast.

Step 3

Place orange slices on the bottom of a roasting rack that is in a large roasting pan. Place ham fat-side up on the bed of orange slices on the rack. Pour water and white wine into the bottom of the pan.

Step 4

Roast for ½ an hour at 425 degrees F.

Step 5

Turn the heat down to 300 degrees F. We want to cook it low and slowly to tenderize the meat. Add water to the pan, if needed, to keep pan juices from burning.

Step 6

Bake until a meat thermometer is pressed into the thickest part of the ham and the internal temperature reaches 140 degrees, about 3- 3 1/2 hours (see notes). The top will be nice and golden brown, and the interior will be tender.

Step 7

Tent the fresh ham roast with aluminum foil and let the roast rest for 30-45 minutes before slicing with a sharp knife. Save pan drippings to make pan gravy, or spoon over the meat.