Crisp-Skinned Porchetta with Lemon and Chile

1 . Stage

Preheat the oven to 325 degrees F. In a food processor, process the pancetta until finely ground. Transfer the pancetta to a plate. Add the garlic, lemon zest, rosemary, red pepper, fennel, black pepper, 2 teaspoons of salt, and the olive oil to the food processor and pulse until the garlic is finely chopped. Add the pancetta and pulse until the paste is well blended.

2 . Stage

Set the ham skin side down on a work surface. Using a sharp knife, slash the meat at regular intervals. Season the meat lightly with salt. Spread the spice paste all over the meat and in the slashes. Fold the leg back together and with long, thick bamboo skewers, thread the leg closed at 2-inch intervals to keep the leg sealed. Set the leg skin side up. Cut a crosshatch pattern in the skin and fat. Season the skin and fat generously with salt and transfer the ham to a large roasting pan.

3 . Stage

Bake the ham in the lower third of the oven for 2 hours and 45 minutes, rotating the pan twice. Increase the oven temperature to 375 degrees F and continue to roast the ham for about 2 hours longer, rotating the pan twice. The ham is done when an instant-read thermometer inserted in the thickest part of the meat registers 170 degrees F and the skin is very crisp. Transfer the ham to a carving board to rest for 25 to 30 minutes.

4 . Stage

Pour the pan juices into a small saucepan and skim off the fat; keep warm.

5 . Stage

Carve the ham into 1/3-inch-thick slices and serve with the crunchy skin. Pass the warm pan juices at the table. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.