By Marcus Samuelsson |

In honor of last night’s episode of The Taste, we asked guest mentor Michael Symon to share one of his favorite recipes with us.

Prep Details

Servings: 12-15


8 oz pancetta, finely chopped

10 garlic cloves, minced

Grated zest of 3 lemons

Grated zest of 1 orange

1/2 cup chopped fresh flat-leaf parsley

Leaves from 4 sprigs fresh rosemary, chopped

2 tbsp red pepper flakes

2 tbsp rinsed capers, chopped

Kosher salt

1 (10-12 pound) skin-on boneless fresh ham,butterflied


Photographs copyright © 2012 by Jennifer May

Preheat the oven to 350 degrees F.

Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes and capers and 2 tablespoons salt until thoroughly blended.

Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub tje pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and cross the skin with the knife as you did the flesh.

Roll the ham up skin-side-out, and secure with kitchen twine. Season the skin lightly with salt.

Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.

Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 1/2 hours.

Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.

Don't worry if there are leftovers, as porchetta makes awesome sandwiches - hot or cold - and holds up well for days in the fridge.