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Course: main course
Total time: half-day
Skill level: Moderate
Cost: Moderate
Yield: Serves 8 to 10
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We use fresh ham for this flavorful roast. The word “ham” usually brings to mind cured pork, but the word actually refers to the hog’s hind leg, generally from the hipbone to the middle of the shank bone. Fresh ham, then, is unprocessed; it is not cured, dried, or salted, so it tastes like other tender cuts of fresh pork, such as the loin and pork chops. At Foster’s, we don’t slice this roast; instead, we serve it in large, tender pulled chunks for a more casual presentation.


  • One 7- to 8-pound fresh ham or fresh pork shoulder, skin on, bone-in
  • ½ cup cider vinegar
  • ½ cup balsamic vinegar
  • 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
  • 1 tablespoon red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon salt
  • 2 cups Sweet and Spicy Horseradish Sauce (recipe follows)
  • One 5-ounce jar prepared horseradish, drained
  • 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
  • ¼ cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper


1. Preheat the oven to 350 degrees.

2. Place the pork in a large roasting pan. Pierce the skin and fat of the pork—without going through to the meat—all over with a fork and set aside.

3. Mix together the cider vinegar, balsamic vinegar, pepper jelly, red pepper flakes, black pepper, and salt in a bowl and stir until well blended. Brush the pork generously with the basting liquid and add about 2 cups water to the bottom of the pan.

4. Cover and place in the oven to roast for 5½ to 6 hours, basting frequently, until a meat thermometer inserted in the thickest part registers 220 to 225 degrees, the skin is browned and crisp, and the meat is falling-off-the-bone tender. Let rest for 20 to 30 minutes before serving. To serve, remove the skin, pull the pork into large pieces, and serve with the horseradish sauce.

 To Make the Sweet and Spicy Horseradish Saucee:

Combine the horseradish, pepper jelly, vinegar, and pepper in a bowl and whisk until well blended. Spoon the sauce on top of the pulled pork or refrigerate in an airtight container until ready to use. This sauce can be made 4 to 5 days in advance. It’s delicious on sandwiches and most pork and lamb dishes.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 10 servings.

885kcal (44%)
66mg (7%)
6mg (10%)
17mcg RAE (1%)
225mg (75%)
955mg (40%)
20g (99%)
57g (88%)
4mg (21%)