Tender Slow-Roasted Ham with Lemon, Garlic and Sage

Preheat your oven to 325°F (160°C) and position an oven rack in the lower third of the oven.

Use a sharp knife to score the surface of the ham in a diamond pattern, making shallow cuts about 1/4-inch deep.

In a small bowl, whisk together the olive oil, minced garlic, chopped sage, lemon zest, lemon juice, and black pepper until it forms a thick paste.

Place the ham cut-side down in a heavy roasting pan, then rub the garlic-herb paste evenly over the scored top and sides of the meat.

Pour the chicken broth into the bottom of the roasting pan to keep the oven moist and prevent the drippings from burning.

Cover the roasting pan tightly with heavy-duty aluminum foil and bake for 1 hour and 30 minutes, or until the internal temperature reaches 130°F (55°C).

Remove the foil, baste the ham with the accumulated pan juices, and roast uncovered for another 25 to 30 minutes until the exterior is beautifully browned and slightly crispy.

Transfer the ham to a carving board, tent it loosely with foil, and let it rest for 15 minutes before slicing to allow the juices to redistribute.